Ingredients

For the cupcakes:

• 2 cups pastry flour 
• 1/2 cup whole-wheat pastry flour 
• 1-1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon sea salt
• 1/2 cup extra virgin olive oil
• 2 extra-large eggs 
• 3/4 cup sugar 
• 1 cup Greek yogurt 
• 1/2 cup almond milk
• 1 tablespoon vanilla or the seeds of a vanilla bean

For the frosting:

• 4 ounces mascarpone cheese, at room temperature 
• 2 tablespoons extra virgin olive oil
• 1/4 cup milk, your choice of dairy or non-dairy
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 3 cups confectioners’ sugar, more as needed

Directions

Step 1

For the cupcakes: Preheat your oven to 375°F. Add all the dry ingredients to a large bowl and whisk thoroughly. Add all the wet ingredients and whisk thoroughly again until the flour is fully incorporated. Use a large ice cream scoop to fill a 12-cup muffin tin. Bake until the tip of a sharp knife inserted in two or three of cupcakes comes out clean, about 30 minutes. Let them cool completely.

Step 2

While the cupcakes are cooling, make the frosting: In a large bowl or stand mixer, whisk together the mascarpone, olive oil, milk, and extracts until smooth. Beat in the sugar, a cup at a time, until the frosting reaches a spreadable consistency, adding more in 1/4 cup increments if needed. Chill briefly.

Step 3

When the cupcakes are completely cool, spread on the frosting.

Ingredients

• 1/2 Vanilla Olive Oil Ice Cream base recipe
• 14 ounces dulce de leche, homemade, canned, or jarred
• 1/4 teaspoon of coarse sea salt

Directions

While the base is still warm, pour about 1/2 cup into a small bowl and whisk in 7 ounces of the dulce de leche; return the mixture to the rest of the base and stir to incorporate. Once it reaches room temperature, refrigerate until cold. When ready, give it a quick whisk and pour into your ice cream maker. Freeze according to the manufacturer’s directions. While it’s churning, separately fold the salt into the reserved dulce de leche. Transfer the ice cream to a freezer-safe container in large spoonfuls, alternating with dollops of the reserved dulce and swirling it in gently. 

Ingredients

• 1/2 Vanilla Olive Oil Ice Cream base recipe
• 1/2 cup freshly squeezed lemon juice
• Zest of 3 small lemons
• Extra virgin olive oil for drizzling

Directions

While the base is still warm, whisk in the lemon juice—it will thicken and lighten in color. Once it reaches room temperature, refrigerate until cold. When ready, give it a quick whisk and pour into your ice cream maker. Freeze according to the manufacturer’s directions, adding in most of the reserved zest in the last minute of churning. Transfer the ice cream to a freezer-safe container. When serving, sprinkle each portion with some of the remaining zest and a drizzle of olive oil.