LCBO Food & Drink Autumn 2015

TWISTS  OLIVE OIL DESSERTS

Olive Oil Carrot Cupcakes with Orange Cream Cheese Buttercream

1 tsp (5 mL) maple extract (pure vanilla extract will do in a pinch) ½ cup (125 mL) dried pineapple, chopped, not too fine 1 Preheat oven to 350°F (180°C). Line muffin tins with cupcake papers; set aside. 2 Peel, trim, and grate carrots; measure out 2 cups (5oo mL) and set aside. 3 Drain pineapple through a sieve over a bowl, press as much of the juice out as you can; set pineapple aside. 4 Using a whisk, in a large bowl blend flour, baking powder, baking soda, cinnamon, nut- meg and sea salt; break up any clumps. 5 With a wooden spoon, in another large bowl beat together the honey, white and brown sug- ars, molasses, olive oil, eggs and maple extract. Beat until smooth. 6 Pour wet ingredients over dry ingredients all at once, and mix just until moistened, as

Carrot cake is one of the few North American cakes that traditionally calls for oil instead of butter, and because it uses a fair bit, pick a light olive oil—one that won’t impart a big olive flavour. We’ve switched out most of the white sugar for honey and a drop of molasses: it’s tastier, healthier and a little less sweet. 2 to 4 large carrots 1 cup (250 mL) canned crushed pineapple 2 cups (500 mL) all-purpose flour 2 tsp (10 mL) baking powder

you would if making muffins. Do not over-mix, as this causes the cake to be tough. 7 Add the grated carrots, drained pineapple and dried pineapple; stir just to combine. 8 Fill the cupcake liners almost up to the top. Cupcakes are done when a tester or toothpick inserted into the centre of a couple of them comes out clean, about 20 to 30 minutes. 9 Allow cupcakes to cool completely before frosting with Orange Cream Cheese Butter- cream (recipe p. 150). Makes 18 to 20 cupcakes

1 tsp (5 mL) baking soda 2 tsp (10 mL) cinnamon ½ tsp (2 mL) nutmeg ¾ tsp (4 mL) fine sea salt ½ cup (125 mL) liquid honey ¼ cup (60 mL) sugar ¾ cup (175 mL) packed brown sugar

WHAT TO SERVE Sveva’s Orangella Liqueur LCBO 364026, $23.80

Beve Orange Pomelo LCBO 407734, 6 pk, $11.95

2 tbsp (30 mL) molasses ¾ cup (175 mL) olive oil 3 free-range eggs

44  FOOD & DRI NK AUTUMN 2015