I use this for roastwd peppers and also as seasoing for Jasmine rice. Excellent quality and taste
Love the lemony notes in this white balsamic vinegar.
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These decadent EVOO cupcakes are the perfect St. Patrick's Day dessert, combining rich flavors with a gourmet twist. Made with a boxed cake mix enhanced by our smooth Arbequina Extra Virgin Olive Oil, Chocolate Infused Balsamic Vinegar, and Guinness, they offer a moist, flavorful bite. Topped with a luscious glaze of powdered sugar, sour cream, and our bold Espresso-Infused Dark Balsamic Vinegar, these cupcakes deliver the perfect balance of sweetness and tang.
Ingredients:
Cake Mix:
1 box chocolate cake mix
1/2 cup Arbequina Extra Virgin Olive Oil
1/4 cup Chocolate Infused Dark Balsamic
3/4 cup Guinness beer
3 eggs
1 teaspoon Fleur de Sel
Espresso Balsamic Glaze:
1 3/4 cups powdered sugar
2 tablespoons sour cream
3 tablespoons Espresso Infused Balsamic Vinegar
Chocolate shavings, for garnish
Instructions
Preheat oven to 350°F, line a muffin tin with cupcake liners, and lightly brush with extra virgin olive oil for a non-stick finish. Place the cake mix, Arbequina Extra Virgin Olive Oil, Chocolate Infused Balsamic, beer, eggs, and salt in a large bowl and whisk to combine the batter. Divide the batter between the tins, filling each 2/3 full. Place in the oven and bake for 20 minutes or until the cupcakes are cooked. Remove from the oven and set aside to cool on a wire rack.
Place powdered sugar, sour cream, and Espresso Infused Balsamic Vinegar in a medium bowl and whisk to combine the glaze. If it is too thick, thin with a teaspoon or two of milk.
Once the cupcakes have cooled, spoon the glaze over the cupcakes and refrigerate until ready to serve. Sprinkle with chocolate shavings before serving.