Lime Olive Oil Yogurt Cakes with Pomegranate Balsamic Whipped Cream

Three small cakes with white wrappers topped with whipped cream and pomegranate seeds, served on a white cake stand.

These Persian Lime Olive Oil cupcakes are made even better with a Pomegranate Balsamic Vinegar whipped cream topping!

Ingredients:

For the Lime Olive Oil Cakes:

For the Pomegranate Whipped Cream:

  

Directions:

For the Lime Olive Oil Cakes:Preheat oven to 350 degrees.  In a medium bowl combine the flour, baking powder, and salt.  In a large bowl mix together the yogurt, olive oil, sugar, zest from one lime, and 1/4 cup of lime juice.  Add in the eggs one at a time, mixing thoroughly after each addition.Sift the flour mixture into the yogurt bowl.  Stir until the flour is just combined.  Scoop the batter into cupcake liners 2/3 of the way full  Bake for about 20 minutes or until tops spring back.  If making mini cupcakes only bake for 10 minutes.  Remove from oven and cool completely before topping with Pomegranate Whipped Cream.For the Pomegranate Whipped Cream:Combine cream, sugar, and Pomegranate Balsamic Vinegar in a mixing bowl.  Use a hand mixer on medium speed for 5 minutes, until soft peaks form.An Olive Tap Original Recipe by Samantha, Providence

Products featured in this recipe
Pink Himalayan Salt from The Olive Tap in a clear glass bowl on a wooden surface.

Himalayan Pink Fine Salt

Himalayan Pink Fine Salt
$6.50
A bottle of Persian Lime Olive Oil from The Olive Tap next to olives and leaves with an inset showing fresh limes.

Persian Lime Olive Oil

Persian Lime Olive Oil
From $22.95
A bottle of Pomegranate Balsamic Vinegar from The Olive Tap with a picture of sliced pomegranate, surrounded by grapes in front of a wooden barrel, and a sweetness scale indicating a three.

Pomegranate Balsamic Vinegar

Pomegranate Balsamic Vinegar
From $21.95