Cupcakes with Extra Virgin Olive Oil, Rio Moscato, Raisins & hazelnuts

For the cake

• 250gr extra virgin olive oil Castello del Barone
• 250gr Moscato Rio
• 220gr powdered sugar
• 400gr self rising flour
• 60gr coarsely chopped hazelnuts
• 150gr blonde raisins

Method

In the mixer bowl with the paddle attachment beat the olive oil, nutmeg & powdered sugar on medium speed for 5 minutes.
Reduce the speed and gradually add the flour, hazelnuts & raisins.
Pour the mixture into cupcake molds and bake in the oven at 160C for 20 minutes.
Remove from the oven, leave in the molds for 10 minutes, unmold and leave for 20 minutes to cool.
Serve with vanilla buttercream & blackberries.