Clementine Burst Cupcakes

Name: Clementine Burst Cupcakes
Ingredients: Clementine Curd; Recipe by: Jaime Oliver via Butterflyfood, adapted to use Fine Cooking’s method; Yields: about 850 grams of curd; Ingredients:; 6 clementines, juiced; 2 lemons, juiced (or about 4 tablespoons lemon juice); 350 g caster sugar (about 1 1/2 cups); 4 eggs, beaten; 2 egg yolks, beaten; 100 g unsalted butter (about 7 tablespoons); Directions:; In a large bowl, beat the butter and sugar with an electric mixer, about 2 minutes. Slowly add the eggs and yolks. Beat for 1 minute. Mix in the clementine juice and lemon juice. The mixture will look curdled, but it will smooth out as it cooks.; Place over medium heat. Cook, constantly stirring, until the curd is thick and coats the back of the spoon (this took a long time for me — about 20-30 minutes). Remove from heat. Stir in zest of fruits. Transfer the curd to a bowl. Press plastic wr

INGREDIENTS

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Clementine Curd

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Recipe by: Jaime Oliver via Butterflyfood, adapted to use Fine Cooking’s method

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Yields: about 850 grams of curd

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Ingredients:

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6 clementines, juiced

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2 lemons, juiced (or about 4 tablespoons lemon juice)

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350 g caster sugar (about 1 1/2 cups)

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4 eggs, beaten

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2 egg yolks, beaten

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100 g unsalted butter (about 7 tablespoons)

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Directions:

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In a large bowl, beat the butter and sugar with an electric mixer, about 2 minutes. Slowly add the eggs and yolks. Beat for 1 minute. Mix in the clementine juice and lemon juice. The mixture will look curdled, but it will smooth out as it cooks.

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Place over medium heat. Cook, constantly stirring, until the curd is thick and coats the back of the spoon (this took a long time for me — about 20-30 minutes). Remove from heat. Stir in zest of fruits. Transfer the curd to a bowl. Press plastic wr

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