Maialino-inspired olive oil muffins
Cupcakes and muffins
I have always had an affinity for mixing, matching, and making mad science of classic, cult-favorite, reliable recipes. Such were the instructions for Food52's 'Recipe Off-roading' series, and Maialino's Olive Oil cake was my muse. A beautiful cake to begin with, the texture and core flavors were where I honed my hare-brained ideas, switching size and form from cake to muffin (single serve seems superior in my household, anyway), and eliminating the Grand Marnier completely (we're dry, too). In my first take, I infused the olive oil and introduced a quick plum compote to play on the fruitiness of the oil and sweetness of the cake itself; in the second, buckwheat flour and honey added a syrupy, warm caramel undertone that reduced the rise but compensated with flavor; and lastly in the third version, I added chocolate and sea salt, because you can never go wrong with those two. <br /> <br />I tweaked the original recipes with regard to amounts of flour (adding more to address moisture, sogginess, and the balance of sweet flavors (respectively) from the other changes). Overall, the recipe played well with other additions and subtractions, proving to be a deliciously durable and a favorite for a very clear reason.
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