Clementine Cupcakes
These take longer then the average cupcake, but they are so tasty and pretty! I buy a bag of the "cuties" for this recipe and end up using the entire bag!
Clementine Cupcakes
1 package White Cake Mix
3/4 C Water
4 egg whites
1/2 C Clementine Juick (5 - 6 Clementines)
1/4 C Canola Oil
1 t grated Clementine Peel
4 clementines, peeled, sectioned with membrane removed - put in a separate bowl.
Frosting
1/3 C butter, softened
3 C powdered sugar
1/2 t grated clementine peel
6 - 8 t clementine juice
Garnish
Chocolate Candy Coating
24 clementine sections
Preheat oven to 350*. In a large mixing bowl, combine cake mix, egg whites, water, clementine juice, oil & grated peel. Bet for 2 - 3 minutes. Line a muffin tin with paper cup, Fill cups 1/2 full. Place a section or 2 of the peeled, membrane removed clementines in the muffin cup, push down slightly with your finger. The muffin will bake over the clementine for a nice surprise in the middle of the cupcake! Bake for 20 minutes. Remove from oven, let cool in pan for 10 minutes then remove.
While the muffins are baking / cooling, melt the candy coating in the microwave until smooth. Dip each clementine section 1/2 way, place on waxed paper to dry.
In a smaller bowl, whip the butter until fluffy, add the powdered sugar, clementine peel and juice until frosting consistency is ready to spread. Frost the cupcakes.
Add a dipped clementine to the top of each cupcake. Makes 2 dozen.
Smacznego!
*You may also like our Mandarin Orange Cake recipe.
Leah - Owner and Head Chef at Peacock Pottery
Clementine Cupcakes
1 package White Cake Mix
3/4 C Water
4 egg whites
1/2 C Clementine Juick (5 - 6 Clementines)
1/4 C Canola Oil
1 t grated Clementine Peel
4 clementines, peeled, sectioned with membrane removed - put in a separate bowl.
Frosting
1/3 C butter, softened
3 C powdered sugar
1/2 t grated clementine peel
6 - 8 t clementine juice
Garnish
Chocolate Candy Coating
24 clementine sections
Preheat oven to 350*. In a large mixing bowl, combine cake mix, egg whites, water, clementine juice, oil & grated peel. Bet for 2 - 3 minutes. Line a muffin tin with paper cup, Fill cups 1/2 full. Place a section or 2 of the peeled, membrane removed clementines in the muffin cup, push down slightly with your finger. The muffin will bake over the clementine for a nice surprise in the middle of the cupcake! Bake for 20 minutes. Remove from oven, let cool in pan for 10 minutes then remove.
While the muffins are baking / cooling, melt the candy coating in the microwave until smooth. Dip each clementine section 1/2 way, place on waxed paper to dry.
In a smaller bowl, whip the butter until fluffy, add the powdered sugar, clementine peel and juice until frosting consistency is ready to spread. Frost the cupcakes.
Add a dipped clementine to the top of each cupcake. Makes 2 dozen.
Smacznego!
*You may also like our Mandarin Orange Cake recipe.
Leah - Owner and Head Chef at Peacock Pottery
Posted by Leah - Peacock Pottery at 1/18/2012 8:33 AM 
Categories: Desserts
Tags: clementine cupcakes clementine recipes orange cupcakes chocolate dipped oranges Desserts Peacock Pottery Polish Pottery
Categories: Desserts
Tags: clementine cupcakes clementine recipes orange cupcakes chocolate dipped oranges Desserts Peacock Pottery Polish Pottery
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