Jingle Bell Cupcake

Ingredients:

Cupcake

• 1 cup extra-virgin olive oil + extra for greasing the pan
• 2.5 cups all-purpose flour, plus extra for dusting the pan
• 3/4 cup almond flour
• 1.5 tsp baking powder
• 0.5 tsp salt
• 1 and 3/4 cups granulated sugar
• 4 large eggs at room temperature
• 1 tsp vanilla extract
• 0.5 tsp almond extract
• 0.5 cup unsweetened almond milk
• Pomegranate seeds and chopped toasted almonds, for garnish

Glaze

• 2 cups powdered sugar
• 2-3 tablespoons of milk

Preparation:

1. Preheat oven to 350°F (160°C). Grease a 10- to 12-cup muffin tin with olive oil; dust with flour and shake out any excess. In a medium bowl, whisk together the flour, almond flour, baking powder, and salt; set aside.
2. In a large bowl, combine the sugar and eggs; beat with a mixer on medium speed until thick and pale yellow, about 3 minutes. Reduce the mixer speed to medium and gradually beat in the olive oil until the dough is smooth. Stir in the vanilla and almond extracts. Reduce the mixer speed to low; beat in the flour mixture in two additions, alternating with the almond milk.
3. Pour the batter into the prepared pan and smooth the top. Bake until a toothpick inserted into the center of the cake comes out with a few moist crumbs, 50-60 minutes. Transfer the cake to a wire rack and let cool in the pan for 15 minutes. Loosen the edges with an offset spatula, then invert the cake onto a wire rack to cool completely.
4. Prepare the glazeIn a bowl, whisk together the powdered sugar and 2 tablespoons of milk until smooth. If the glaze is too thick, add the remaining 1 tablespoon of milk. Pour the glaze over the cake, letting it drip down the sides. Sprinkle with pomegranate seeds and finely chopped almonds. Let the glaze set, about 20 minutes.