This is a brilliant Christmas cupcake recipe, the flavour combination is sublime and makes a great change from the usual spiced and fruit cupcakes recipes around at Christmas, these cupcakes are also a great choice for both adults and children, who I think are less fond of the strong spicy Christmas cake recipes.
That being said the white chocolate and clementine flavours could not be any more Christmasy if they tried and I love the snowy white peaks of frosting.
I played with the recipe a little, the original used the juice of only 1 clementine but I felt the batter was a little dry. I also omitted the Macadamia nuts but if you wish to use them, add 55g/2 oz of nuts at the same time as the white chocolate.
The recipe is supposed to make 12 cupcakes but I ended up with 10 and since I peaked the frosting rather than icing the cupcakes flat, as in the book, I only managed to ice 8, so bare this in mind and double up the icing recipe if necessary.
White Chocolate & Clementine Cupcakes
Recipe adapted from Eat Me, The Stupendous, Self-Raising World of Cupcakes & Bakes According to Cookie Girl.
110g/4 oz unsalted butter, room temperature
110g/4 oz sugar
2 large eggs
140g/5oz self-raising flour
1 tsp baking powder
85g/3 oz white chocolate
zest of 3 clementines
juice of 2 clementines
For the meringue icing
170g/6 oz caster sugar
1 large egg white
2 tbsp hot water
pinch of cream of tartar
1. Preheat the oven ti 180 C/350 F/Gas 4. Line a twelve hole muffin tin with paper muffin cases.
2. Cream the butter and sugar together until pale, light and fluffy. Add the eggs one at a time, beating well after each addition. Sift the flour and baking powder together and add this a third at a time to the batter. Chop the white chocolate and add to the mixture along with the clementine zest and juice.
3. Spoon the mixture into paper cases so that they are three-quarters full. Bake the cakes in the centre of the preheated oven for about 20 minutes. Check with a skewer- if the cakes are cooked the skewer will come out clean. Remove from the oven and place cakes on a wire rack to cool.
4. Put all the ingredients for the icing into a heatproof bowl over a pan of simmering water. Beat with an electric whisk until soft peaks begin to form as you lift the whisk.
5. Working quickly, ice the cooled cupcakes, creating peaks and swirls with a palette knife.