OliveOil Shortcake Cupcake Stuffed with Strawberry Caramel Topped with Salted Caramel Buttercream

It was my friend Ruti’s birthday and she doesn’t like things too sweet so I came up with this strange olive oil shortcake with salted caramel… I was a bit worried but everyone seemed to love them. Some people even ate two!

Olive Oil Shortcake

• 2 cups all purpose flour
• 2 tsp baking powder
• 1/4 tsp salt
• 2 large eggs
• 1 1/2 cups sugar
• 1/2 cup butter, melted and cooled
• 1/3 cup extra virgin olive oil
• 2/3 cup milk (low fat or regular)

Filling

• 1 cup of sugar
• 1/2 cup of water
• 6 Tbsp butter
• 1/2 cup heavy whipping cream
• 1 cup of diced strawberries
• 2.5 teaspoons of salt (add more to taste)

Icing

• 2 Tablespoons of caramel (from filling)
• 1/4 cup heavy cream
  
• 1 teaspoon vanilla extract
  
• 1 stick salted butter
  
• 1 stick unsalted butter
  
• 1/2 teaspoon sea salt
  
• 1 1/2 cups powdered sugar

Instructions

Olive Oil Shortcake

• Grease 12 count muffin pan
• Preheat oven to 350
• In a medium bowl, whisk together flour, baking powder and salt.
• In a large bowl, whisk together eggs and sugar until smooth.
• Blend in melted butter and olive oil.
• Stir in half of the flour mixture, followed by the milk.
• Stir in the remaining flour mixture, stirring only until no streaks of dry ingredients remain and batter is just combined.
• Pour into prepared muffin pan.
• Bake for 40 minutes, or until a toothpick inserted into the center comes out clear or with just a few moist crumbs attached.
• Set aside and let cool

Salted Caramel Filling

• Prepare all your ingredients, and be ready to move fast as caramel is a quick process.
• Add sugar with a 1/2 cup of water into a large heavy bottom sauce pan. Stir
• When comes to a boil stop stirring and let boil until all water evaporates and the sugar turns a dark amber color
• Add in butter, and stir.
• Once melted remove from heat, count to 5 and add in cream and salt. Whisk till incorporated
• Pour 3/4 of the liquid into a glass mason jar
• Add strawberries to remaining 1/4 of caramel and stir over medium head for about 15 minutes or once the compote has a nice flavor.
• Remove from heat and cool
• Cut a small round piece out of the tops of each cooled cupcake
  
• Pour in 1 teaspoon of caramel. 
  
• Replace the cake piece and set cupcakes aside.

Frosting

• In a large bowl cream the butter and salt together until lightened and fluffy.
• Add powdered sugar and beat at a reduced speed
• Mix until thoroughly combined.
• Scrape down the side of the bowl and add the caramel. 
  
• Beat on medium high speed until light and airy, and completely mixed (about 2 minutes).  Mixture should be ready to use without refrigeration.  
• Top caramel-filled cupcakes with frosting. Add a slice of strawberry if so desired!