These citrus cupcakes will please children and adults alike.
|Number of Servings:||2 dozen|
1 package white cake mix
¾ cup water
4 egg whites
½ cup clementine juice (about 6 clementines)
¼ cup canola oil
1 teaspoon clementine peel, zested
4 clementines, peeled, sectioned, and membrane removed
⅓ cup butter, softened
3 cups confectioners’ sugar
½ teaspoon clementine peel, zested
5 to 6 teaspoons clementine juice
¾ cup semisweet chocolate chips
24 clementine sections with membrane (about 2½ clementines)
Preheat oven to 350°. 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 15 to 20 minutes or until a toothpick inserted near the center comes out clean. Cool 10 minutes before removing from pans. Place on wire racks to cool completely.
For frosting, in a medium 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.