• 4 firm clementines or easy peelers
  • 150 g soft butter
  • 150 g caster sugar
  • 3 medium eggs, beaten
  • 150 g self-raising flour

For the glaze

  • 150 g icing sugar


  1. 1

    Preheat the oven to 180°C, fan 160°C, gas 4. Butter one silicone swirl 6-cup mould or line a cupcake tin with 12 paper cupcake cases.

  2. 2

    Zest 4 clementines or easy peelers and squeeze the juice of 1. Reserve a little of the zest for decoration.

  3. 3

    Place the butter and caster sugar in a large mixing bowl and beat until light and creamy – about 5-7 minutes by hand or 3 minutes with an electric whisk. Gradually add the eggs, beating well after each addition; add a little flour if the mixture curdles. Fold in the rest of the flour, and the clementine zest.

  4. 4

    Divide half the mixture between the silicone moulds (or fill all 12 cupcake cases) and bake for 20-25 minutes until golden brown and just firm to the touch. Repeat with the remaining mixture if using the silicone moulds. Allow to cool for 5 minutes then turn out of the mould and put on a wire rack with baking paper underneath. 

  5. 5

    Sift the icing sugar into a bowl. Add 5-6 teaspoons of the clementine juice to the icing sugar and beat until it makes a thin, runny icing. Pour over the warm cakes and allow to set. Top with the reserved zest.

Nutritional Details

Each serving provides
  • Energy 1043kj 249kcal 12%
  • Fat 12.0g 17%
  • Saturates 6.7g 34%
  • Sugars 24.0g 27%
  • Salt 0.1g 2%

% of the Reference Intakes

Typical values per 100g: Energy 1738kj/415kcal

Each serving provides

32.3g carbohydrate 0.4g fibre 2.9g protein

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