Clementine Cupcakes

This cake recipe, like most, works great for cupcakes.

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INGREDIENTS

  • 3 clementines

  • 1 cup white sugar

  • 1.2 cup brown sugar

  • 3/4 cup softened unsweetened butter

  • 3 large eggs

  • 2 cups all purpose flour

  • 2 tsp baking powder

  • 1/2 tsp salt

Directions

Wash and remove stems from clementines, cut into quarters

process clementines with sugar in food processor until smooth

Add butter, then eggs; process until smooth

Add flour, baking powder, and process til combined

Spoon into 12 cupcake pan using paper baking cups

Bake at 350 degrees approximately 30 minutes, until golden –( insert toooth or wooden skewer — if it comes out clean the cupcakes are done)

Cool on rack 10 minutes, then remove cupcakes and let them cool

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ICING

  • 1 tsp clementine zest

  • 1 tsp lemon zest

  • 2 tablespoons clementine juice — TIP: Use a hand held citrus juicer (see Equipment for picture)

  • 2 tablespoons softened butter

  • 1 1/3 cups confectioners/powdered sugar

  • 1 tablespoon orange liqueur

 

Preparation

Grate rind and squeeze juice from the clementine

Place 2 tsp rind and 2 tbls juice into a bowl

add butter, confectioners  sugar and liqueur

mix until icing is smooth

drizzle icing on cupcakes