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Lemony Olive Cakes

Prep time: 25 minutes
Cook time: 12 to 14 minutes

Cakes:
1/4 cup sugar
3 tablespoons sour cream
2 tablespoons butter, at room temperature
1/2 teaspoon finely grated lemon zest
1/4 teaspoon each: vanilla and lemon extract
1 egg
6 tablespoons flour
3/4 tsp. baking powder
1/4 teaspoon sea salt
1/4 cup chopped California ripe olives
Finely grated lemon zest and white sparkling sugar (optional)
Frosting:
1/2 cup powdered sugar
2 tablespoons butter, softened
4 oz. cream cheese, softened
1/2 teaspoon each: lemon and vanilla extracts

Preheat oven to 350°F and line 12 mini cupcake cups* with paper liners. Whisk together sugar, sour cream, butter, lemon zest, extracts and egg in a large bowl. Lightly stir in flour, baking powder and sea salt, then stir in olives. Spoon equal amounts into lined cups and bake for 12 to 14 minutes or until cakes are set to the touch; let cool. Beat all frosting ingredients in a mixer bowl until lightly and fluffy. Spread a small amount onto each cake. (Or, place in a small bag and snip 1/2-inch off one corner.) Pipe frosting onto cakes. Garnish with additional lemon zest, if desired. Makes 12 small cakes.



 
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© 2020 Patty Mastracco Food, Inc.
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