|Mini Clementine-Blackberry Cupcakes
1 cup of whole wheat pastry flour
1. Preheat the oven to 375 degrees and spray a (24 cavity) mini cupcake pans with cooking spray.
2. In a medium mixing bowl, whisk together the dry ingredients.
3. Mix the liquid ingredients in a small bowl and pour over the dry ingredients. Gently fold until everything is barely incorporated.
4. Scoop the batter into the prepared cupcake pans and press a blackberry into the center of each cupcake, leaving about half of each blackberry sticking out. Bake for 15-17 minutes or until a toothpick inserted into a cupcake comes out clean (mine took 15 minutes).
Try these… “you’ll thank me later!” (500 points if you caught that reference!)
Cupcakes! These cupcakes are the result of a combination of some clementine juice that I needed to use up before it went funky, and a big craving for something fruity. I didn’t just want a smoothie though-it had to be something carby that I could sink my teeth into.