Olive oil cupcakes.

Spiced olive oil cupcakes

Course Cake
Cuisine jewish
Keyword baking, olive oil
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 18
Calories 165kcal
Author Helen


  • 2 eggs
  • 150 ml extra virgin olive oil (⅔ cup)
  • 200 g golden caster sugar (approx. 1 cup)
  • 1 tsp vanilla essence
  • 225 g plain flour (approx. 2 cups)
  • tsp baking powder
  • ¾ tsp bicarbonate of soda
  • 1 tsp mixed spice
  • 200 ml hot water (scant 1 cup)


  • Preheat the oven to 180°C (350°F), and prepare 18-20 cupcake cases.
  • Beat together the eggs, olive oil, sugar and vanilla until creamy and well mixed.
  • Separately, mix the flour, baking powder, bicarbonate of soda and mixed spice.
  • Add half the dry ingredients and half the hot water to the egg mixture and beat well. Add the remaining ingredients and beat until thoroughly combined. The mixture will be warm, and very runny.
  • Divide the mixture evenly between the cake cases. They will be around half full. I found the easiest way to do this was to scoop the mixture using a small cup and pour it into the cases.
  • Bake for 20-25 minutes until risen and golden, and toothpick inserted into the cakes comes out clean.
  • Allow to cool, light the Chanukah candles, and enjoy!


Approx. per cupcake: 165 calories, 8g fat, 2g protein, 21g carbs