Clementine Cupcakes

11 Jan

By Green Gourmet L

“They were on sale!” says Mr. Green Gourmet as he pulls out 6 pounds of clementines from our canvas shopping bag. Oh boy- considering I can eat about 1-2 clementines a day, that still leaves me with… 5 pounds of clementines!

As the oranges started to go bad in the bottom of the fridge, I realized there had to be a way to put them to good use. Nigella Lawson came to my rescue with her recipe for Clementine Cake. This is a very strange way to use these oranges because you actually use the whole orange. Yes the WHOLE orange, peel, pith, all of it. But when I started to think about it, a lot of the nutrients of fruits are in the skin, so as long as it’s not inedible, it might actually be good for you.

As an added bonus, this recipe is also gluten and casein free. For those of you not familiar with allergy lingo, this means without wheat and dairy. I feel like many more people are realizing that they have sensitivities or even intolerances to gluten, which is in just about everything. I work with many children with autism who are on this GF/CF (Gluten Free/Casein Free) diet. Eliminating gluten and casein really limits what they can eat, and it’s especially hard to find treats to give them for special occasions. This recipe is perfect for that person in your life.

Instead of making this into a whole cake, I decided to make cupcakes so that I could freeze some for later (and give some away). Not only are these cupcakes edible, Mr. Green Gourmet went back for seconds. It’s a keeper!

Clementine Cupcakes


  • 5 clementines
  • 6 eggs
  • 1 cup sugar
  • 2 tp vanilla
  • 2 1/3 cups almonds
  • 1 heaping tp baking powder
  • Pinch of salt


Preheat the oven to 375 degrees F.

Put the clementines in a pot with cold water to cover, bring to a boil and cook for 2 hours.

Check the water levels occasionally to make sure the oranges are continuously covered. In the meantime, place the almonds in a food processor and grind to a fine powder.

You want to make sure there are no large chunks of almond remaining.

Once the clementines have cooked, drain, cool, and cut each one in half to remove any seeds (note: mine didn’t have seeds).

Place in a food processor and grind completely until you have a light orange pulp.

Add the sugar and vanilla and mix well. Using a hand mixer or whisk, beat eggs into mixture on at a time. Add dry ingredients (ground almonds, baking powder, and salt) and fold into mixture.

The batter will look a bit wet, but this is the consistency that you want.

Using a lined muffin tin, fill your muffin cups about 3/4 of the way to the top. Bake in the oven for 20 minutes and then cool completely. This makes about 15-18 cupcakes. Note: the texture is different than what you would expect from a flour/butter cake. But I have tried some of the gluten/casein free cupcakes before, and these are far better.

You can eat them plain, but it would also be nice to shave some dark chocolate on top or do a light glaze. You can make an easy glaze with 1 cup of powdered sugar and 2 TB of clementine juice. Just whisk it together in a bowl and then pour over the top of your cooled cupcakes.

Good luck using up your clemetines and don’t forget you read it on Green Gourmets!

To print this recipe, click here.


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