Have your cupcake and eat it, too! Clementines give these cupcakes a fresh, fancy feel that’s sure to please most palates.
—TASTE OF HOME TEST KITCHEN
PREP: 25 MIN. • BAKE: 15 MIN. + COOLING • MAKES: 2 DOZEN
1package white cake mix (regular size)
3/4cup water
4egg whites
1/2cup clementine juice (about 5 clementines)
1/4cup canola oil
1teaspoon grated clementine peel
4clementines, peeled, sectioned and membrane removed
FROSTING
1/3cup butter, softened
3cups confectioners’ sugar
1/2teaspoon grated clementine peel
5to 6 teaspoons clementine juice
GARNISH
3/4cup semisweet chocolate chips
24clementine sections with membrane (about 2 1/2 clementines)
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 the 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 reach 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.