1 1/4 cake flour
1 cup sugar
6 tablespoons The Well Dressed Olive's Persian Lime Olive Oil
1 teaspoon vanilla extract
1/4 teaspoon salt
1 teaspoon baking powder
1/4 cup milk
1/4 cup sour cream
Rind of a small lime
1 stick softened butter
4oz softened cream cheese
2 cups powdered sugar
3 tablespoons The Well Dressed Olive's Coconut White Balsamic Vinegar
6 tablespoons toasted coconut
Preheat oven to 350 degrees. Line cupcake tins with paper lines.
Combine flour, sugar, The Well Dressed Olive's Persian Lime Olive Oil, vanilla extract, salt and baking powder in a bowl. Beat on low speed until combined; then beat 1 minute on a medium speed. Add eggs one at a time, beating until fully incorporated. Add milk and sour cream. Beat for another minute. Bake for 20-25 minutes until toothpick comes out clean. Cool cupcakes.
Cream together butter and cream cheese. Add powdered sugar one cup at a time. Add The Well Dressed Olive's Coconut White Balsamic Vinegar. Beat on high for 1 minute. Frost cooled cupcakes. Top each one with toasted coconut.
Makes 18 regular or 40 mini cupcakes.