Clementine Cupcakes

Name: Clementine Cupcakes
Ingredients: 1 package white cake mix (regular size); 3/4 cup water; 4 egg whites; 1/2 cup clementine juice (about 5 clementines); 1/4 cup canola oil; 1 teaspoon grated clementine peel; 4 clementines, peeled, sectioned and membrane removed; 1/3 cup butter, softened; 3 cups confectioners' sugar; 1/2 teaspoon grated clementine peel; 5 to 6 teaspoons clementine juice; 3/4 cup semisweet chocolate chips; 24 clementine sections with membrane (about 2-1/2 clementines)

13 ingredients

5 steps

Ingredients

1 package white cake mix (regular size)
3/4 cup water
4 egg whites
1/2 cup clementine juice (about 5 clementines)
1/4 cup canola oil
1 teaspoon grated clementine peel
4 clementines, peeled, sectioned and membrane removed
1/3 cup butter, softened
3 cups confectioners' sugar
1/2 teaspoon grated clementine peel
5 to 6 teaspoons clementine juice
3/4 cup semisweet chocolate chips
24 clementine sections with membrane (about 2-1/2 clementines)

Directions

1

In a large bowl, combine the first six ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Fill paper-lined muffin cups half full. Place one clementine section in the center of each; gently press down into batter. Chop remaining sections; sprinkle over batter.
2

Bake at 350° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3

For frosting, in a small bowl, beat butter until light and fluffy. Beat in the confectioners' sugar, clementine peel and enough juice to achieve spreading consistency. Frost cupcakes.
4

In a small microwave-safe bowl, melt chocolate chips; stir until smooth. Dip clementine sections halfway into chocolate; allow excess to drip off. Place on a waxed paper-lined
5

; refrigerate until set. Place one on each cupcake.