Name: Upside-Down Blood Orange Cupcakes
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2 servings
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

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

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

Instructions

1 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 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 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.