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*

 

2 Responses to “Day 265 – Clementine Cupcakes”

  1. julie {chefjulieyoon.com} April 22, 2014 at 10:45 am #

    Hi Leslie! Thanks for trying out and reviewing my clementine cupcake recipe! Glad to know you picked it from Pinterest. You hit the nail on the head with the description of it being almost like a pound cake, and the frosting having the more intense clementine flavor.
    I can’t believe you are testing out a new cupcake everyday. That is ambitious and I have no idea what you do with all your leftovers! But good luck on your mission! 🙂

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: