Name: Upside-Down Blood Orange Cupcakes
Prep time: 20 min
Cook time: 20 min
Yield: 2
Ingredients: 4 medium blood oranges -; 1/4 cup whole-berry cranberry sauce -; 1 package orange cake mix (regular size) -; 1 cup water -; 1/3 cup olive oil -; 3 large eggs, room temperature -; 3 to 4 drops orange oil, optional -; Optional: Creme fraiche or sour cream -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Upside-Down Blood Orange Cupcakes

1. 4 medium blood oranges -

2. 1/4 cup whole-berry cranberry sauce -

3. 1 package orange cake mix (regular size) -

4. 1 cup water -

5. 1/3 cup olive oil -

6. 3 large eggs, room temperature -

7. 3 to 4 drops orange oil, optional -

8. Optional: Creme fraiche or sour cream -

How to cook deliciously - Upside-Down Blood Orange Cupcakes

1. Stage

Preheat oven to 350°. Grease or line 24 muffin cups with paper or foil liners. Cut a thin slice from the top and bottom of each orange; stand orange upright on a cutting board. With a knife, cut off peel and outer membrane from orange. Slice oranges; trim to fit muffin cups. Place 1 slice in each cup; top each with 1/2 teaspoon cranberry sauce. Bake 8 minutes.

2. Stage

Meanwhile, in a large bowl, combine cake mix, water, olive oil, eggs and, if desired, orange oil; beat on low speed for 30 seconds. Beat on medium speed for 2 minutes. Remove pans from oven; fill with prepared batter.

3. Stage

Bake until a toothpick inserted in center comes out clean, 15-20 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely. Remove liners; serve with creme fraiche if desired.