Clementine Curd Filled Cupcakes and a Giveaway

The folks at Cuties were kind enough to send me five pounds of Cuties Clementines. They were also kind enough to send me a couple of coupons to be redeemed for five pounds of clementines which I would like to share with you!  Before we get to that though, let me tell you about these cupcakes.



Instead of just peeling and eating the Cuties (which are delicious) I thought I would try to use them in a more creative way.  The result was these cupcakes.  They are not the prettiest thing I have ever made, but by the time it came to icing and decorating them I was thoroughly exhausted.

I had to do the batter three times before getting it right (it was a snow day, and there was a steady stream of kids in and out of the house all day which kept distracting me).  The result was worth it though. The cupcakes were good. I don't always taste the stuff I bake as I really don't have much of a sweet tooth, but given the length of time it took to make them I made myself have one.  I know, I know, the hardship!



Now, on to the giveaway. Simply leave me a comment letting me know that you would like five pounds of Cuties. Please provide an email address so I can reach you if you win. I will randomly pick two winners on January 5th. Good luck!

Clementine Curd Filled Cupcakes

For the cupcakes:
1 batch of this cupcake recipe (do not make the frosting)

For the Clementine Curd:
1 1/4 cup freshly squeezed clementine juice
1/2 cup cold water
1 3/4 cup + 3 tbsp organic cane sugar
4 tbsp corn starch
Zest of four clementines, divided
2 tbsp vegan butter
6 tbsp non dairy milk (I used So Delicious Unsweetened Coconut Milk)
1 tbsp lemon juice

For the glaze:
2 1/4 cup confectioners sugar
pinch of salt
3-4 tbsp freshly squeezed clementine juice

Combine the clementine juice, water, sugar corn starch and 1 tbsp of the clementine zest in a blender.  Transfer the mixture to a sauce pan and heat over medium until boiling. Allow to boil for one minute. Add the non dairy milk, vegan butter and the rest of the zest and stir well.  Remove from the heat and stir in the lemon juice. Transfer to a jar and put in the refrigerator until completely cooled.  Note: this will make more curd than needed for the cupcakes.

To make the glaze place the confectioners sugar, salt and freshly squeezed clementine juice into a bowl and whisk until well incorporated.

Once the cupcakes and curd have cooled fully put some of the curd into a piping bag with a tip with a medium size opening.  Press the tip into the cupcake and squeeze some of the curd inside. Be careful not to put too much curd or your cupcake will become too wet.

Top each cupcake with the glaze and garnish with a clementine slice if desired.