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Easy olive oil cupcakes

  • 0:15 Prep
  • 0:15 Cook
  • Makes 12


  • 2 cups self-raising wholemeal flour
  • 3/4 cup caster sugar
  • 3/4 cup milk
  • 2/3 cup olive oil
  • 2 eggs, lightly beaten
  • 1 teaspoon vanilla bean paste
  • Sprinkles, to decorate
  • Lollies, to decorate


  • 1 1/2 cups pure icing sugar
  • Pink food colouring, optional
  • 1 to 1 1/2 tablespoons water


  • 12 x 1/3-cup capacity muffin pan


  • 1
    Preheat oven to 200°C or 180°C fan-force. Grease a 12 x 1/3-cup capacity muffin pan. Alternatively, line holes with paper cases. Place flour and caster sugar in a bowl. Whisk to combine. Make a well in the centre.
  • 2
    Add milk, oil, eggs and vanilla to flour mixture. Using a large metal spoon, stir gently to combine.
  • 3
    Spoon mixture into prepared muffin pan. Bake for 12 to 15 minutes, or until a skewer inserted into the centre comes out clean. Stand in pan for 5 minutes before transferring to a wire rack to cool.
  • 4
    Make icing: Sift icing sugar into a bowl. Add food colouring and water. Stir until smooth and well combined. Spoon icing over cupcakes. Decorate with sprinkles and lollies.

Source: taste.com.au


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