Earthcakes: Not So Typical Cupcakes

         Fridays are my baking days. If I bake, it is on a Friday. I get out of school at a decent time and then go to the gym and then I usually bake. Its just something relaxing that I can do at the end of the week that says, " Hi, your relaxation time for the next two days is here." I have been on this quirky cupcake crazy lately. I am sick of the usual chocolate cup cake or vanilla buttercream. I have made some not so typical cupcakes before like the chocolate Guinness cupcakes and some chocolate and flaming strawberry cupcakes but they did not make the blog. But that was to heavy for what I wanted.
         I wanted something light and outside the box. I needed something to satisfy my sweet tooth without giving me a cavity and wasting those 40 minutes I had just spent on the treadmill. I had found this recipe earlier today and was just itching to make it. I went right to the grocery store after the gym so that I could cook up these little babies.
         These are an olive oil cupcake with lemon and thyme in it and also a balsamic vinegar whipped cream. I was totally skeptical of the whipped cream but willing to try anything (I feel as if I am very adventurous in the kitchen). The cake was a little dense but still tasted like a cupcake and not a muffin. The lemon and thyme in this cake make my kitchen so fragrant and fresh. This was a best smelling batter I have ever made. The pairing with the strawberries made it so light and fresh.
         Matthew wanted to call these Earthcakes because he said they are a very earthy cupcake as in its not an overwhelming sweetness. Garrett backed himself up against a wall and raved about these cupcakes. Alexis stole one for a friend and brought it to her and was floored. Brianna, who is super picky with any type of food, loved these. Over all, I would say this was a win. I am very proud and you should make these. I am also rather proud of this photography.

 What You Need to Make the Cake and Whipped Cream:

• 2 cups of flour
• 1 1/2 tablespoons of baking powder
• a pinch of salt
• 1 cup of sugar
• 2/3 of a cup of olive oil
• 3 tablespoons of lemon zest
• 3 eggs
• 1 whole lemon juiced
• 5 tablespoons of chopped fresh thyme 
• 2 cups of heavy cream
• 1/2 cup of sugar
• 1/2 cup of balsamic vinegar

How to Make 'Em:

1. Sift together flour, baking powder, and salt in a large mixing bowl.
2. In another bowl mix 1 cup of sugar and the lemon zest.
3. Add the olive oil and mix with an electric mixer.
4. Then add the three eggs one by one until it is nice and completely smooth.
5. Add your dry mixture slowly and then your lemon juice and keep mixing until smooth.
6. Add thyme.
7. Place batter in the greased cupcake tin about 3/4 of the way full and then place in the oven on 75 for 20 minutes or until golden on top.
8. Cool them in the freezer until the bottom of the tins are cool.
9. While they are in the freezer cooling, make the icing.
10. Place the balsamic vinegar in a sauce pan and reduce until the vinegar is half the amount as you put in.
11. Then place the cream, sugar, and balsamic vinegar in a  bowl and mix with an electric mixer until stiff peaks form.
12. Ice your cupcakes and enjoy this summer cupcake fit for a light sweet craving.