Why such infrequent posting these days, especially since I admittedly had a backlog of recipes to share? Two reasons, but the short answer is school. Final projects. Brain is mush. Can't look at computer anymore without having a psychedelic experience. This is the point where I would probably say something along the lines of how cupcakes are a pretty good consolation prize when you're up to your eyeballs in schoolwork. They can keep you motivated ... just one more hour of moving pixels around and then I get to have a cupcake! ... but the reality is that I baked these like 2 weeks ago for my other final project. So no cupcakes in the squirrel household for me to truthfully segue into my topic from.
The cake part of these cupcakes really blew me away. The olive oil played a dual role in both flavour and fat. It's one of those think-outside-the-box scenarios; at first you may think that olive oil isn't meant to have a starring role a cupcake of all things, but you will come around once the shock wears off. I really, really think I could eat olive oil cake all day. Add in fennel seed, top with orange buttercream frosting and BAM, you're in weird-but-awesome cupcake heaven.
