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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 24 |
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You can have your cupcake and eat it, too! Clementines give these cupcakes a fancy feel that is sure to please most palates. 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 |
frosting: |
1/3 cup butter, softened |
3 cups confectioners' sugar |
1/2 teaspoon grated clementine peel |
5 to 6 teaspoons clementine juice |
garnish: |
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 near 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 baking sheet; refrigerate until set. Place one on each cupcake. Yield: 2 dozen.
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