Orange Cardamom Olive Oil Cupcakes with Orange Blossom Water Buttercream

After spending the last two weeks developing and cooking savoury dishes, yesterday I heard the call of flour, butter, sugar, eggs and... olive oil?!?

I was going to make these because a) they look amazing and b) my friend Carlo keeps asking me to make them, but, seeing as I had no whipping cream in the house (a highly unusual occurrence) I had to work with what I had.

I used this recipe from the Food Network for the cake and I added one teaspoon of freshly crushed cardamom seeds. I filled mini Martha Stewart cupcake liners 3/4 full with cake batter and baked for 10 minutes at 350.

Now, many of you know I use Nanny Burke's Buttercream as my go to, but I felt like trying something different yesterday, and besides, who doesn't love Sweetapolita?!? (If you don't know Sweetapolita, go there, right now. She is amazing!!!) I used her recipe for Whipped Vanilla Bean Frosting and I added one teaspoon of Orange Blossom Water which I bought at the Mid-East Food Centre on the corner of North and Agricola. Oh my it was good.

My piping skills still need work, but I still thought these were cute, and far too tasty, not to share.