Archive | 10:26 am

Day 265 – Clementine Cupcakes

22 Apr

I have fully embraced Spring at this point.  Fully.  Embraced.  Whether or not the weather agrees with me, Spring is here!  And that means lots of fruits and fluffy, yummy things.  Like these Clementine Cupcakes (recipe below from Chef Julie Yoon).

Clementine-Cake     Mini-Clementine-cake

The cupcakes are dense and sticky. A lot like a pound cake. They have a delicate, sweet clementine flavor. Very light.

Clementine-frosting

The frosting is mix between a glaze and a cream cheese frosting, smooth and almost runny, with beautiful flecks of clementine zest. It has a very sweet, very strong clementine flavor. Much stronger than the cupcakes.

Clementine-Cupcake     Mini-Clementine-Cupcake

This is a nice, sweet, delicate cupcake. Very Spring-y or Summer-y. The strong frosting is countered nicely by the simple cupcake. As well as the textures – the dense cupcake is lightened by the creamy frosting.

Clementine-Cupcake-top

Scoring Sheet:

  • Cupcake Taste: 4
  • Frosting Taste: 3.5
  • Overall Taste: 4
  • Appearance: 3.5
  • Ease of Making: 4
  • TOTAL: 19

Mini-Clementine-top

RECIPE

Clementine Cupcakes (recipe from Chef Julie Yoon)

Cupcakes:

  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1 3/4 cups sugar
  • zest of 3 clementines
  • 4 large eggs, at room temperature
  • 2 3/4 cups flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp fine salt
  • 3/4 cup milk
  • juice of 3 clementines (about 1/4 cup)
  • 1 tsp vanilla extract

Frosting:

  • 1 stick unsalted butter, softened
  • 4 oz cream cheese, softened
  • 3-4 cups confectioners’ sugar
  • 1 tsp vanilla extract
  • zest of 2 clementines
  • juice of 2 clementines
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1 ¾ cups sugar
  • Zest of 3 clementines
  • 4 large eggs, at room temperature
  • 2 ¾ cups flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon fine salt
  • ¾ cup milk
  • Juice of 3 clementines (or enough to make ¼ cup)
  • 1 teaspoon vanilla extract
For the frosting:
  • 1 stick unsalted butter, softened
  • 4 ounces cream cheese, softened
  • 3-4 cups confectioners sugar
  • 1 teaspoon vanilla extract
  • Zest of 2 clementines
  • Juice of 2 clementines

– See more at: http://chefjulieyoon.com/2014/02/clementine-cupcakes/#sthash.qOBcbIub.dpuf

  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1 ¾ cups sugar
  • Zest of 3 clementines
  • 4 large eggs, at room temperature
  • 2 ¾ cups flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon fine salt
  • ¾ cup milk
  • Juice of 3 clementines (or enough to make ¼ cup)
  • 1 teaspoon vanilla extract
For the frosting:
  • 1 stick unsalted butter, softened
  • 4 ounces cream cheese, softened
  • 3-4 cups confectioners sugar
  • 1 teaspoon vanilla extract
  • Zest of 2 clementines
  • Juice of 2 clementines

– See more at: http://chefjulieyoon.com/2014/02/clementine-cupcakes/#sthash.qOBcbIub.dpuf

For directions visit Chef Julie Yoon.

*Tomorrow: Coconut Cupcakes with Cream Cheese Frosting*

 

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