Champagne and olive oil cupcakes
Ingredients
For
8
personnes
- To make this recipe for champagne and olive oil cupcakes, you will need:
- 4 eggs
- 2 glasses of sugar (180g)
- 3 glasses of flour (240g)
- 1 glass of mild-flavoured olive oil (10 cl)
- 1 glass of Champagne (10 cl)
- a sachet of baking powder
- a pinch of salt
Tip
For this recipe for champagne cupcakes, we recommend olive oil from Nice PDO, from Nyons PDO, or of the Lucques variety, Grossane, Cailletier, Négrette, Tanche …The festive season is the perfect time to create some lovely desserts… Discover our recipes for:> Soft vanilla and chocolate Christmas balls with olive oil> Little stars with cinnamon and olive oil> Cinnamon and olive oil rolls> Olive oil cake
Instructions
Preheat the oven to 180°C.
- Separate the egg whites from the yolks. In a mixing bowl, beat the yolks and sugar together thoroughly.
- Next, place the flour and yeast in another mixing bowl. Make a well in the centre, then gently pour in the sugared egg yolks.
- Next, gradually add the mild-flavoured olive oil to allow the powders to blend together properly, followed by the Champagne. This produces a lovely, smooth and light mixture.
- Next, whisk the egg whites with a pinch of salt until stiff peaks form, then gently fold them into the mixture.
- Pour into the moulds (or into the large, buttered tin) and place in the oven (180°C) for 30 (or 40) minutes, keeping an eye on it whilst it bakes. Turn out once the cake has cooled, as it is quite delicate due to its light texture.
Tip
For this recipe for champagne cupcakes, we recommend olive oil from Nice PDO, from Nyons PDO, or of the Lucques variety, Grossane, Cailletier, Négrette, Tanche …The festive season is the perfect time to create some lovely desserts… Discover our recipes for:> Soft vanilla and chocolate Christmas balls with olive oil> Little stars with cinnamon and olive oil> Cinnamon and olive oil rolls> Olive oil cake
You might also be interested in
Baronnies apricot tart with hazelnuts and pistachios