When blood oranges are in season, this is one of my favorite ways to use them. I start with a cake mix and bump up the flavor with essential oil. No one knows these cupcakes are not from scratch. —Monica Chadha, Fremont, California
Upside-Down Blood Orange Cupcakes
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
Directions
- 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.
- 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.
- 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.
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