So bear with me, I’m sure to run across something else soon that will grab my attention and I’ll be off on that for a while. Like, I don’t know, maybe the perfect dairy free and gluten-free macaroni and cheese, maybe cheesecake, possibly even dairy free and gluten-free puff pastry. One can only dream…
Clementine Buttercream Cupcakes
1 15oz. Box Betty Crocker Gluten Free Yellow Cake Mix
1/2 Cup Dairy Free Butter
2/3 Cup Water
2 teaspoon Pure Orange Extract
Rind of 3 Clementines
3/4 Cup Dairy Free Butter
3 1/2 Cups Powdered Sugar
1/2 teaspoon Kosher Salt
2 teaspoons Pure Orange Extract
Rind of 2 Clementines
2 Tablespoons Non-Dairy Creamer
Preheat oven to 350 degrees for conventional 325 degrees for convection (I use convection)
For The Cake Batter:
Cream butter in a mixer on medium, scraping down once, until light and fluffy. With the mixer on medium, add the eggs one at a time until fully incorporated. Add the cake mix, 2 teaspoons extract, rind of 3 clementines, and water. Mix on low for 30 seconds, scrape down bowl. Mix on medium for 2 minutes, scraping bowl at the 1 minute mark.
Line 12 muffin tins with paper and fill each muffin cup 3/4 of the way.
Bake in pre-heated oven for 19 minutes (convection) or until the middles are just done. Remove from oven and allow to cool completely before frosting on wire rack.
For The Buttercream:
Cream butter in a mixer on medium, scraping down sides once, until light and fluffy. Turn off mixer and add the powdered sugar, salt, rind of 2 clementines, and 2 teaspoons extract. Mix until it comes together, it will be lumpy.
Slowly add the creamer 1 teaspoon at a time while the mixer is on medium. Once all of the creamer has been added, mix for 1 minute.
Frost or pipe.
I piped mine, sprinkled with yellow sugar and topped with an orange chocolate that I made with leftover chocolate from my Orange & Sea Salt Chocolates recipe.