Clementine Cupcakes: yields 12
1 cup self-rising flour
3/4 cup all-purpose flour
1/2 cup (1 stick) unsalted butter, softened
1 cup sugar
2 large eggs, room temperature
1 tablespoon milk
Vanilla Buttercream Icing: about 3 cups, thin consistency
1/2 cup solid vegetable shortening
1/2 cup (1 stick) butter or margarine, softened
4 cups confectioners’ sugar (approximately 1 lb.,) sifted
1 teaspoon clear vanilla extract
2 tablespoons whole milk
red and yellow food coloring
1) Preheat oven to 350F.
2) For the cupcake batter, cream the butter and the shortening together in a large bowl. Add sugar gradually and beat for 3 minutes or until nice and fluffy. Add eggs one at a time, beating well after each addition. Add flour and whole milk. Mix well. Then, peel the clementines and puree the clementines in a food-processor. Strain and slowly add juice to batter. Beat well. I also used food coloring - 4 drops yellow, 3 drops red.
4) Transfer mixture to baking cups, place into oven and bake for about 20-25 minutes, or until light golden brown around the edges. Use toothpicks, if necessary.
5) Set cupcakes aside to cool for about 20-30 minutes.
6) For the buttercream icing, cream shortening and softened butter in a large bowl. Gradually add confectioners’ sugar, 1 cup at a time. After well combined, add milk and clear vanilla extract. Food coloring is always optional. I added 2 drops of yellow and 1 drop of red. Stir well after each addition.
7) Before applying the icing, make sure all the ingredients have been mixed together very well. Icing should be at a thin to medium consistency. I used a 12-in. disposable icing bag.