Oh my darlin’ Clementine…Cupcakes

Please tell me we aren’t the only ones that go through ohhhhh 20 or 30 lbs of clementines a week? We are slightly clementine obsessed over here.

Cuties Clementine Cupcakes Via PineappleandCoconut 2 Oh my darlin Clementine...Cupcakes

Clementines, Satsumas, Mandarins, Cara-Caras, Tangerines,  and our favorite, Cuties. We go through 5lb bags in one day easily. Its mostly my 2 1/2 year old. That kid can put them away like nobodys business. No scurvy for her. Plus the Cuties seem to be the easiest for her to peel so she snatches them off the counter, walks over to the cabinet and where the trash can is, takes it out and peels her Cutie and throws the peel away. Then puts the trash can back. Its impressive considering her older sister just peels hers and leaves the peel all over the place. For me to pick up.  Ahhhhh kids. My friend Gerry of Foodness Gracious ( ahhhhhhmazing blog by the way he is one talented dude) and I were comparing notes on day on our kid’s clementine consumption. He has a little boy about the same age as my little girl and they were pretty even one day for how many they were shoving in as fast as they could. So no scurvy for his little dude either.

I found myself somewhat absentmindedly eating some one day when I realized that they would make for some yummy cupcakes. I figured I could take some of the clementines from the stash we had and the kids wouldn’t notice them missing. Plus taking 1o clementines to make clementine cupcakes with is a fair trade I think. Especially if I offered up a couple cupcakes for trade for not even making a dent in the stash.

Cuties Clementine Cupcakes Via PineappleandCoconut 9 Oh my darlin Clementine...Cupcakes

 I had some leftover ricotta from a recipe I made recently and I remembered I had made some lemon ricotta cupcakes a few years ago and thought that it would be a great recipe to make into clementine cupcakes. I was right. Of course I was. I am a woman after all, we always right ha ha

Cuties Clementine Cupcakes Via PineappleandCoconut 10 Oh my darlin Clementine...Cupcakes When I was going to make these I realized the only cupcake papers I had were either dark brown or Christmas themed. I hadn’t made cupcakes in a long time that needed a lighter paper. So off to Michaels I went and was looking around for something besides white and I spied these adorable orange and white polka dot ones in the dollar aisle. Score.

When I made these as lemon cupcakes I only made the cupcake and the frosting, this time I wanted to add another element of the clementine goodness and make a curd filling. WOW! Is clementine curd crazy good.

Cuties Clementine Cupcake Via Pineappleandcoconut Oh my darlin Clementine...Cupcakes I use my apple corer to make a hole for the filling. I used to use a Wilton bismark tip, but since I clearly underestimate my own strength, I would fill too much and blow out the bottom of the cupcakes. Every. Single. Time.

Cuties Clementine Cupcake Via PineappleandCoconut collage Oh my darlin Clementine...Cupcakes I used a baby food spoon to fill the cupcakes up with the curd. I filled with about a heaping tablespoon amount. The recipe for the curd made way more than what was needed for the cupcakes so I saved it and had it on buttermilk pancakes, oh oh oh soo good.

Cuties Clementine Cupcakes Via PineappleandCoconut 11 Oh my darlin Clementine...Cupcakes I did a slight variation of the swirl I normally pipe on cupcakes. I did the rose or reverse swirl. My friend Steph from Sweet Creations by Stephanie ( who is an amazing baker and cookie artist by the way) had told me about this and looked up some videos on youtube. It wasn’t as easy as it seemed and the buttercream needs to be really smooth. I did a couple practice ones on a spatula and then went for it. My icing had some air bubbles and the clementine zest got caught in my piping tip a couple times so not all of my cupcakes looked very pretty. So those ones aren’t in any pics. But I am pleased with how the good ones came out.

Cuties Clementine Cupcakes Via PineappleandCoconut 12 Oh my darlin Clementine...Cupcakes

I love how the look on my favorite cake plate too. I really want to go back to Homegoods and get more dishes from this set. This  is the sea glass color that I LOVE for my new kitchen and want to get a few more pieces to have as decoration.

Cuties Clementine Cupcakes Via PineappleandCoconut 14 Oh my darlin Clementine...Cupcakes


5.0 from 3 reviews
Oh my darlin' Clementine...Cupcakes
Author: 
Recipe type: Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 16
 
Clementine Cupcakes with Clementine Curd Filling and Clementine Italian Meringue Buttercream. Cupcakes - Yield 16 Curd - Yield 2 cups Buttercream Yield: 4-5 cups
Ingredients
  • For the Cupcakes:
  • 2 c all-purpose flour
  • ¼ tsp salt
  • 1 ½ tsp baking powder
  • 1¼ c sugar
  • ¾ c fresh ricotta cheese, room temperature
  • 1 stick plus 1 tbsp butter, melted and cooled
  • 1 large egg, room temp
  • ½ c buttermilk, room temp
  • 1 tsp vanilla extract
  • 1 tsp orange extract
  • Zest from 3 clementines
  • ¼ c clementine juice
  • For the Curd:
  • ⅓ c sugar
  • Zest from 4 clementines
  • ½ c clementine juice (Approx. 5 clementines)
  • Juice from one lemon
  • 3 egg yolks
  • 1 whole egg
  • 8 tbsp butter, unsalted cold, cut into tablespoon sized pieces
  • Pinch salt
  • For the Clementine Italian Meringue Buttercream:
  • egg whites (large), 6
  • 1½ c granulated sugar
  • ¼ tsp salt
  • cold water, ¼ cup
  • unsalted butter (at room temperature), 1 pound (4 sticks) ( make sure not too soft but out of fridge for 35-45 min, you don’t want cold and you don’t want melted)
  • 2 tsp vanilla extract
  • For the Clementine variation: add in 1 tbsp zest, ½ tsp orange oil or orange extract and up to ½ clementine juice (about 4-5 Clementines)
Instructions
  1. For the cupcakes:
  2. Preheat the oven to 350 deg and set rack in the middle of the oven. Prepare cupcake pan with paper cupcake liners and set aside
  3. Sift together the flour and baking powder. Set aside
  4. Using a stand mixer cream egg and sugar until pale and slightly thickened, about 2 -3 minutes. Add in the melted butter, lemon juice, zest, ricotta, butermilk and extracts until well mixed on medium speed. Lower the speed and slowly add in the flour mixture until just incorporated. Stop the mixer and scrape down the sides with a spatula. Mix again on medium for 30 seconds.
  5. Spoon the batter into the cups of the prepared pans about ¾ of the way full. Bake for 18-20 min until golden or the tops bounce back when slightly pressed or a skewer comes out clean. Cool in pans for 5 min then remove the cupcakes and cool completely on wire racks before frosting.
  6. If filling cut out a hole in the middle of the cupcake about ¾” down ( an apple corer works great for this) and fill with a heaping tbsp. of curd. You can fill to the top or replace a tiny bit of the piece of cupcake that was removed.
  7. For the Curd:
  8. Combine sugar and zest in a small bowl and rub together with fingers until thoroughly mixed and fragrant.
  9. 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 the egg yolks, whole egg, sugar and zest mixture and juices. Set the pan in the double boiler or over the pan of simmering water and whisk until thickened, about the consistency of a thick pudding or custard.
  10. 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.
  11. For the Italian Meringue Buttercream:
  12. Separate the egg whites into the bowl of a standing mixer fitted with the wire whip/whisk attachment.
  13. Measure 11/4 cup sugar, salt and the water into a 1-quart, heavy- bottomed saucepan. Gently stir to combine.
  14. Measure the remaining ¼ cup sugar into a small bowl and set aside.
  15. Cut the butter into tablespoon-sized pieces and set aside in a medium bowl.
  16. To make the sugar syrup, place the candy thermometer in the saucepan and heat the mixture over medium-high heat. Partially cover with a lid to capture the evaporating water—this helps to moisten the sides of the saucepan to prevent sugar crystals from forming.
  17. With the mixer on high speed, begin whipping the egg whites to stiff peaks. When the peaks are stiff, you have a meringue, lower the mixer to medium speed.
  18. Keep the mixer running and pour the ¼ cup of sugar into the meringue, and keep whipping
  19. Raise the heat under the sugar syrup to bring the syrup to 245°F, if it is not there already. When the syrup is at 245°F, immediately remove from heat, remove the thermometer and slowly pour the syrup into the meringue, while the whisk is still mixing.
  20. After 1 to 2 minutes reduce the mixer speed to medium-high for 3 to 4 minutes, or until the meringue is cooled. The bowl should feel cool to touch. This takes about 7 minutes. Add the butter 1 tablespoon at a time. Increase the mixer speed to high for 1 to 2 minutes, or until the butter is fully incorporated. If it looks soupy, keep mixing on high until it comes together. You will hear and see the difference once it thickens up to proper consistency
Notes
The curd can be made up to two weeks ahead of time The buttercream can be made ahead of time as well. Just bring to room temperature and mix with an electrix mixer on low until it come together again. The curd and buttercream recipes make more than what the cupcake recipe calls for so you can double the cupcake recipe if wanted or save the curd and buttercream for something else you make!

 

Cuties Clementine Cupcakes Via PineappleandCoconut 15 Oh my darlin Clementine...Cupcakes

 And the obligatory bite pic to show the curd filling. So so good.

Cuties Clementine Cupcakes Via PineappleandCoconut 1 Oh my darlin Clementine...Cupcakes

And yeah this isn’t even a weeks worth of these little orange citrus gems that we go through. I also see that Cuties are both clementines and mandarins. But Oh my darlin’ mandarin just didn’t sound quite right….

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Comments

  1. Awesome, this time I grabbed a bag of mandarins so we’ll see if my little guy packs these bigger ones away as fast as the cuties. I have no doubt he will. I’d give you an A+ for these cupcakes especially the awesome piping work!!
    Gerry @ Foodness Gracious recently posted…Pomegranate Goat Cheese Bars with Red Wine and Balsamic SyrupMy Profile

    • We have right now a bag of blood oranges, cara-caras and cuties. And actually not many left in each bag. I think my kids could live off these and only these if I let them.

  2. These are so absolutely beautiful, Shanna! We get clementines fairly often in our house too – they are one of the most perfect fruits ever!
    Jennifer @ Not Your Momma’s Cookie recently posted…2013 Reader Survey (and a Sweetstakes!)My Profile

  3. These look delicious!
    I have a video on how to do them :) it’s really my most popular post. If there is zest and such in the frosting try using a star tip that isn’t closed-it works way better trust me, after trying to frost 6 dozen with a closed tip I learned the hard way. Rose cupcakes are my favorite!
    Diane {Created by Diane} recently posted…How to make a no-bake cake for you cat or dogMy Profile

  4. You are crazy good for making clementine curd! Wow! The cupcakes are beautiful.

  5. These are so adorable, Shanna! I feel like clementines have been a constant staple at home all winter!
    Kelli @ The Corner Kitchen recently posted…Vanilla-Sugar Broiled GrapefruitMy Profile

  6. clementine cupcakes! how clever! i’m sure these are awesome. :)
    sarah k @ the pajama chef recently posted…{Healthy} Mexican Hot Chocolate Breakfast BarsMy Profile

  7. These look amazingly yummy!
    Tracie recently posted…It Is Okay To FallMy Profile

  8. This looks so delicious! I love citrus in baked goods! Must try this!
    Lani recently posted…Target Baby Sale-Up to 20% off on Baby Gear & More!My Profile

  9. These look really wonderful! What a delicious treat they would make!
    JDaniel4′s Mom recently posted…Snowman Activities- Read.Explore.Learn.My Profile

  10. These look absolutely ridiculous! You are so talented! I’ll put these on my “when I become a better baker” to-do list :) Stopping by from the SITS Sharefest :) Have a great weekend!

    xo,
    Steph
    Diary of a Debutante
    http://www.stephanieziajka.blogspot.com

  11. Best friends for life lady, you and me! :D These look absolutely DELICIOUS~and I love your cakeplate! The cuties go fast in our house too….
    Rachael~Adventures in Wunderland recently posted…Deployment Idea: Put Together a Welcome Home BasketMy Profile

  12. Visiting from #SITSharefest
    You have just give me something to add to my Baking Bucket List.
    KG recently posted…Introducing Touched…and a Giveaway!My Profile

  13. I won’t even lie when I say that I wanted to lick my screen. Any chance you want to make some more and ship them to me?! ;) YUM. My older daughter is obsessed with clementines! Stopping by from SITS Saturday Sharefest.
    thedoseofreality recently posted…Friday Feasts: The Lunch Project and Also… Thank Goodness January Is Almost OverMy Profile

  14. I love clementines too – the Spanish ones are my fave. The meringue frosting and curd filling sound awesome and look great. Honeybells are my favorite citrus and I just made cupcakes with them on my blog.
    Laura Dembowski recently posted…Vanilla Walnut “Shortbread” and Liebster AwardMy Profile

  15. Those look delicious! I found you from sits, and can’t wait to look around more!

  16. When I get clementines, I just eat it as is. Never baked with it! I hate when I get a batch that isn’t sweet enough to eat on their own, so maybe I can use those for these cupcakes since you add sugar to it. Love the buttercream roses!
    Carla recently posted…Brookside Chocolate Tasting Kit GiveawayMy Profile

    • Thanks Carla!! We had a bag this week that were awful – so sour!! I also hate when you get the ones that are dried out – you peel it an no juice left! Yuck!

  17. Pretty cupcakes, I love your clementine curd filling!
    Laura (Tutti Dolci) recently posted…brownie heart sandwich cookiesMy Profile

  18. Those are beautiful, citrus flavoured desserts are so zingy and delightful. Great job on the piping, it look awesome!
    Shelan recently posted…Crème Brûlée for a Blogiversary! (Recipe)My Profile

  19. Hi Shanna

    For the clementine variation: You have up tp 1/2 clementine juice, is that suppose to be 1/2 cup of juice or what?

    • The italian meringue buttercream recipe is just a basic vanilla buttercream recipe and then for the clementine variation you add in the juice which is 4-5 clementines worth of juice. About 1/2 cup

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