Clementines are little gems of the citrus family. Seedless, perfectly-sized for snacking, and naturally travel friendly, what’s not to love? As a matter of fact, I find clementines so lovable that that I baked one into my cupcakes… THE WHOLE DARN THING. These cakes are luxuriously moist and not one bit bitter. Don’t be skeptical, try it for yourself!
Whole Clementine Cupcakes
with Spiced Chocolate Buttercream Frosting
Makes 4 cupcakes
Cake (adapted from Nigella)
- 1 clementine (80g)
- 1 egg
- ¼ cup sugar (50g)
- ½ cup almond flour (50g)
- 1/4 tsp baking powder
- Pinch of salt
- 2 tbsp butter
- Scant ½ cup powdered sugar (55g)
- 2 tbsp cocoa powder
- ¼ tsp cinnamon
- ¼ tsp nutmeg
- Pinch of salt
- 2 tsp milk
- ¼ tsp vanilla extract
- Boil clementine on medium-low heat for 2 hours. Let cool and puree. (I haven’t tried this but many others have used this quick method with good results. Quick method: Prick clementine all over and microwave in a bowl of water for ~10 min or until very soft.)
- Preheat oven to 375°F.
- In a medium bowl, beat egg lightly with a whisk. Whisk in sugar, almond flour, baking powder, and salt until fully combined. Whisk in clementine puree until fully combined.
- Divide batter equally and bake for 23 min or until toothpick comes out clean. Allow to fully cool before frosting.
- For the frosting: Combine sugar, cocoa powder, cinnamon, nutmeg, and salt. In a separate bowl, cream butter with an electric mixer on medium speed for ~1 min. Slowly add in dry mixture, alternating with milk and vanilla until smooth and fluffy.
Fun fact: The full cake version appeared on the big screen in The Secret Life of Walter Mitty! (<– on my to-see movie list now!)
3 thoughts on “Whole Clementine Cupcakes”
When I saw the title, I thought that inside a cupcake would be a whole intact clementine. I wonder if you can do this with a lemon?
Lemon totally works too! Others have even used blood orange or tangelo!