CLEMENTINE CUPCAKES

Clementine Cupcakes image

You can have your cupcake and eat it, too! Clementines give these cupcakes a fancy feel that is sure to please most palates.

Provided by Taste of Home

Time 40m

Yield 2 dozen.

Number Of Ingredients 15

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)

Steps:

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., 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., 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., 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.

Nutrition Facts : Calories 238 calories, Fat 9g fat (3g saturated fat), Cholesterol 7mg cholesterol, Sodium 176mg sodium, Carbohydrate 40g carbohydrate (29g sugars, Fiber 1g fiber), Protein 2g protein.