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Saturday, January 5, 2008

#1: Clementine Cream Cupcakes

First cupcakes of the year were a huge hit! I'm actually a bit worried, cos these were *so* good, I'm not sure I can live up to them.

Here are some of the comments:
"These are your best cupcakes yet. GJ."
"Not only are these the best cupcakes you've made, they may be the best cakes I've ever had"
"OMG. Wow."

I almost feel bad about the feedback, because they were SO EASY.

Based on Nigella's Clementine Cake, they're dead simple, and hugely flavourful. A perfect start to the new year.

Makes 24 normal sized cupcakes and 12 mini cakes

5 clementines, boiled for 2 hours (whole)
300g almonds
6 eggs
250g sugar
1t baking powder
1t vanilla

Pulse the cooked clementines in a food processor until there are no chunks.
Pulse the almonds in a food processor until they're mealy (or, buy them ground)

In a bowl, mix together the clementines, almonds, and sugar, then add the eggs and vanilla, and finally the baking powder.

Bake at 350F for 20 minutes.

1 cup whipping cream
4-5T. sugar
zest of one clementine

Whip cream until it begins to thicken, add sugar and zest, whip again until it forms peaks.

I put a clementine segment on top of each cake because it looked pretty, but there was one complaint that it made them difficult to eat. I just took it off and ate that bit first. YMMV.

On top of the clementines and cream, sprinkle a tad of icing sugar.


trouble said...

Oooooh! They look yum! I might have to try them....

1 question (which might make me sound stupid)... the clementines, do you boil them with or without the skins on? i'm going to assume without as I'd think they'd go mushy while boiling? Please correct me if I'm wrong ;)

Brina said...

Skins on! The whole lot in the pan and in the blender/food processor.

They do go mushy and they puff up to about twice their normal size. Squeeze out the extra water, and throw that in the blender thing.

trouble said...

Thank you hunny :) by the way, I am totally pimping out your venture on :)