Clementine Cupcakes Recipes
CLEMENTINE CAKE
Provided by Nigella Lawson : Food Network
Categories dessert
Time 2h50m
Yield 1 (8-inch) cake
Number Of Ingredients 5
Steps:
- Put the clementines in a pot with cold water to cover, bring to the boil, and cook for 2 hours. Drain and, when cool, cut each clementine in half and remove the seeds. Then finely chop the skins, pith, and fruit in the processor (or by hand, of course).
- Preheat the oven to 375 degrees F.
- Butter and line an 8-inch springform pan with parchment paper.
- Beat the eggs. Add the sugar, almonds, and baking powder. Mix well, adding the chopped clementines. I don't like using the processor for this, and frankly, you can't balk at a little light stirring.
- Pour the cake mixture into the prepared pan and bake for 1 hour, when a skewer will come out clean; you'll probably have to cover the cake with foil after about 40 minutes to stop the top from burning. Remove from the oven and leave to cool, in the pan on a rack. When the cake is cold, you can take it out of the pan. I think this is better a day after it's made, but I don't complain about eating it anytime.
- I've also made this with an equal weight of oranges and lemons, in which case I increase the sugar to 1 1/4 cups and slightly Anglicize it, too, by adding a glaze made of confectioners' sugar mixed to a paste with lemon juice and a little water.
CLEMENTINE CUPCAKES
You can have your cupcake and eat it, too! Clementines give these cupcakes a fancy feel that is sure to please most palates.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2 dozen.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the first six ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Fill paper-lined muffin cups half full. Place one clementine section in the center of each; gently press down into batter. Chop remaining sections; sprinkle over batter., Bake at 350° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small bowl, beat butter until light and fluffy. Beat in the confectioners' sugar, clementine peel and enough juice to achieve spreading consistency. Frost cupcakes., In a small microwave-safe bowl, melt chocolate chips; stir until smooth. Dip clementine sections halfway into chocolate; allow excess to drip off. Place on a waxed paper-lined baking sheet; refrigerate until set. Place one on each cupcake.
Nutrition Facts : Calories 238 calories, Fat 9g fat (3g saturated fat), Cholesterol 7mg cholesterol, Sodium 176mg sodium, Carbohydrate 40g carbohydrate (29g sugars, Fiber 1g fiber), Protein 2g protein.
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- Add butter and sugar to a large bowl and beat until creamy. Add the zest and beat together until the butter and sugar mixture is light and fluffy, about 2-3 minutes. Add eggs, one at a time, incorporating well before adding the next.
- In a separate bowl, combine flour, baking powder, and salt. Mix to combine. In a measuring cup, add the milk, clementine juice, and vanilla. You should end up with 1 cup of liquid total.
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- Zest the clementine and set aside zest (about 1.5 tablespoon required). Peel off the clementine and discard the peel. Slice clementine in quarters. In a medium size pan, add clementine with 1/2 cup water and 1/4 teaspoon salt. Cook at medium heat for 25 minutes. Stir once or twice, in-between.
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- Preheat the oven to 180°C, fan 160°C, gas 4. Butter one silicone swirl 6-cup mould or line a cupcake tin with 12 paper cupcake cases.
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