Mini Clementine Cupcakes With Clementine Curd & Clementine Frosting

Written by on in Cupcakes
Jump to Recipe Print Recipe

A burst of Clementine. These Mini Clementine Cupcakes With Clementine Curd Then Topped With Clementine Frosting, is just that. There is no mistaking the flavor of these cupcakes.

Come the colder months, say from late October to February, when all the summer fruit has gone, little citrus fruits start to pop up at the grocery stores. Most of us know them by the brand name, Cuties, but they are actually Clementines. They are small juicy oranges that are easy to peel, typically seedless and are loaded with sweetness and they make a great portable snack.

My family loves Clementines. In fact they can eat them by the dozen, so when I buy them I usually buy quite a few. When I bought them this week, I wanted to try to incorporate them in a dessert. Now I knew I wanted to make some kind of cake, but what kind? Looking at their size, I thought, Clementines are like mini oranges so why not make mini cakes. That is when mini Cupcakes came to mind. I mean, who doesn’t love a mini cupcake? Now I really wanted these cupcakes to scream Clementine, so not only did I add Clementine juice to the cupcakes but I decided to eject them with a Clementine Curd then top them with a Clementine Frosting. Another words a Clementine explosion. Needless to say my family was very pleased. I hope that you will take a moment to give these a try, I am sure you will be pleased as well.

Why You Will Love This Recipe

  • Flavor: Their is no mistaking the flavor of these cupcakes. Between the cupcakes, the curd and the frosting, the Clementine flavor is very prevalent.
  • Texture: These cupcakes are quite tender and the addition of the curd adds a moisture to them as well
  • Make Ahead: This cupcake has several steps, so its nice that you can prepare some of the components ahead of time. You can also prepare the whole cupcake and freeze it in an air tight container for up to three months. Just remove from freezer and defrost on the counter when needed.
Mini Clementine Cupcakes With Clementine Curd & Clementine Frosting
Pin
Print

Mini Clementine Cupcakes With Clementine Curd & Clementine Frosting

Recipe by BrendaCourse: DessertDifficulty: Medium

These cupcakes are moist and tender and bursting with Clementine flavor.

Ingredients
For The Cupcake

  • 2 Cups all purpose flour

  • 1 1/2 Teaspoons baking powder

  • 1/4 Teaspoon salt

  • 1 Cup granulated sugar

  • 9 Tablespoons unsalted butter, melted and cooled

  • 3/4 Cup ricotta cheese

  • 1 Egg

  • 1/2 Cup buttermilk

  • 1 1/2 Teaspoons pure vanilla extract

  • 1 Teaspoon orange extract

  • Zest of 4 clementines

  • 1/4 Cup Clementine juice

  • For The Curd

  • 4 Eggs

  • 1 Cup granulated sugar

  • Zest of 4 Clementines

  • 1/2 Cup fresh squeezed Clementine juice

  • Juice of 1 lemon

  • 1 Stick of unsalted butter at room temperature, cut into 1 tablespoon size pieces

  • Pinch of salt

  • For The Clementine Frosting

  • 1 Cup unsalted butter, at room temperature

  • 1 Teaspoon pure vanilla extract

  • 2 Teaspoons clementine zest

  • 3 Tablespoons fresh squeezed Clementine juice

  • 4 Cups powdered sugar

Directions
For The Curd

  • To a small bowl combine the 1 cup of granulated sugar together with the zest of 4 Clementines. Rub the ingredients between your fingers until well mixed and fragrant.
  • Set a small pot filled with water over medium heat. Bring the water to a gentle boil. In a small bowl whisk together the eggs, granulated sugar, pinch of salt, clementine juice and lemon juice until completely combined. Set the bowl over the simmering water and gently whisk until thickened, about 6 to 8 minutes
  • Once thickened, remove from the heat and stir in one tablespoon at a time of the room temperature butter and whisk until melted before adding another tablespoon. Once all the butter has been combined , press a piece of plastic wrap over the top of the curd, this will prevent a skin from forming.
  • Place the bowl in the refrigerator to chill for 2 hours or overnight.
  • For The Cupcakes
  • Preheat the oven to 350º. Line a mini cupcake tray with mini cupcake liners and set to the side.
  • To a medium sized mixing bowl, whisk together the all purpose flour, baking powder and salt until combined. Set to the side.
  • To the bowl of a stand mixer fitted with a paddle attachment, cream the egg and granulated sugar until slightly thickened and pale in color. Add the melted butter, Clementine juice, Clementine zest, ricotta cheese, buttermilk and both extracts until completely combined. Slowly add the flour mixture and mix until incorporated, scraping the sides of the bowl as necessary.
  • Scoop batter using a small ice cream scoop and place it in the prepared cupcake tray, filling each cup to 3/4 full. Place in the preheated oven and bake for 15 minutes or until toothpick inserted in the center of one of the cupcakes comes out clean. Remove from oven and allow to cool completely on a wire rack.
  • For The Frosting
  • To the bowl of a stand mixer fitted with a paddle attachment, cream the butter until smooth. Add in the pure vanilla extract, Clementine juice and zest and mix until incorporated. With the mixer off, add in the powdered sugar. Starting on low and slowly making your way to medium speed, mix all the ingredients together until smooth and creamy. Place frosting in a piping bag fitted with a star tip.
  • To assemble
  • If you have an injector, you can use that. If you don’t have an injector, push a straw down into the middle of the cupcake all the way to the bottom. Remove the straw and a small section of cupcake should come with it. Fill the hole with a small amount of chilled curd and set to the side.
  • Once all the cupcakes are filled, pipe a small amount of Clementine frosting on top of each cupcake, concealing the hole that was created. Top each cupcake with a thin strip of orange zest and serve.
  • Enjoy.

Notes

  • The curd recipe produces more than needed. Place the remaining curd in a small Tupperware and freeze up to 3 months..