Ingredients Jump to Instructions ↓

  1. 1 package (18-1/4 ounces) white cake mix 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)

Instructions Jump to Ingredients ↑

  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. 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. 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. Yield: 2 dozen.


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