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It’s already the end of Jan and Clementine season is coming to an end. Its a good way to look forward to the coming Spring and to cheer people up during the winter with this refreshing cupcake.
- 2 cups cake flour
- 2 tsp baking powder
- 3/4 tsp baking soda
- 3/4 tsp salt
- 3 large eggs, room temp
- 1 1/4 cup sugar
- 2 tsp pure vanilla extract
- 3/4 cup vegetable or canola oil
- 1/2 cup milk
- 1/4 cup clementine juice
- zest from 3 clementines
- *For the Curd
- 1/4 cup sugar
- Zest from 2 clementines
- 1/4 cup clementine juice
- 2 egg yolks
- 1 whole egg
- 4 tbsp butter, unsalted cold, cut into tablespoon sized pieces
- Pinch salt
- 1 cup unsalted butter softened
- 1 tablespoon vanilla extract
- 4 cups confectioners' sugar, sifted
- 1/4 cup Clementine juice
- zest from 3 celmentines
For the Curd: Combine sugar and zest in a small bowl and stir to combine.
Set up a double boiler or a pan of water and a stainless steel bowl that fits on the pan but not touching the water. Bring the water to a boil and then let simmer. In the bowl whisk together all ingredients except for the butter. Stir until thick like a pudding or custard.
Remove from the heat and whisk in one table spoon of butter at a time and whisk until it is fully combined before adding in the next tablespoon.
Once all the butter is combined pour the mixture into a clean bowl (glass or stainless doesn’t matter) and press a layer of plastic wrap over the top of the curd so it doesn’t form a skin. Cover the bowl and refrigerate at least 2 hours until chilled before using. This can be made up to two weeks ahead of time.
For the Cupcakes: Preheat the oven to 350 °F and line a cupcake/muffin pan with cupcake liners.
In a medium bowl, shift and whisk together cake flour, baking powder, baking soda and salt. Set flour mix aside.
In the bowl of an electric mixer, beat eggs with the whisk attachment on medium speed (15-20 seconds).
Add sugar and zestand continue to beat on medium speed (30 seconds).
Add vanilla, clementine juice and oil and beat on medium speed (1 minute)
Reduce mixer speed to medium/low and slowly add about half of the flour mixture, mixing until incorporated. Add half the milk. Then add the rest of the flour mixture and then the rest of the milk.
Pour batter into a lined muffin pan. I use a level ice cream scoop for even measuring. Fill liners to about 1/2 full (do not over-fill).
Bake for 12 -14 minutes at 350 °F or until a toothpick inserted in the center comes out clean. Mini cupcakes only take about 10 minutes. Let it sit in the pan once cooked for a few minutes before transferring to a wire rack.
Once cupcakes have cooled. Using either a knife or an apple corer. remove a portion of cupcake from the middle top, creating a little hole to fill. Fill with clementine curd.
For the Frosting: Cream room temperature butter with a hand mixer, the paddle attachment of a stand mixer, or a wooden spoon until smooth and fluffy.
Gradually beat in confectioners' sugar until fully incorporated.
Beat in vanilla extract, zest and clementine juice.
Pour in milk and beat for an additional 3-4 minutes.