You can use any oil that has a neutral taste. My go-to is light tasting extra virgin olive oil, but you can also use vegetable or canola oil.




It is VERY important to wait until the egg yolk, hot sugar mixture has cooled to room temp. If you add the butter before it's cool enough, it will melt and be a soupy mess.




If you would like to double this recipe, you can either use 2 egg whites and follow the recipe as is, or use 1 whole egg and add it in with the other wet ingredients.




Store cupcakes in an air tight container at room temperature for up to 3 days.