Clementine Cupcakes

The perfect treat for anyone who has a sweet-tooth but doesn't want the calories!  These cupcakes are very refreshing and light.  They are super easy to make, just be sure to give yourself plenty of time to peel the membrane off the clemetine sections for the filling, as that takes a little while.   Even if you don't like clementines you'll love these cupcakes!  Enjoy :)

Clementine Cupcakes

Source: adapted from Taste of Home 

Yields: 20 cupcakes

Ingredients

Cake:

1 package  (18.25 ounces) white cake mix

3/4 cup water

4 egg whites

1/2 cup clementine juice

1/4 cup applesauce

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

6 teaspoons clementine juice

Garnish:

3/4 cup semisweet chocolate chips

20 clementine sections with membrane

Directions

• 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.  
• Bake at 350 degress for 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 confectioners' sugar, clementine peel and juice.  Frost cupcakes.
• In a small microwave-safe bowl, melt chocolate chips; stir until smooth.  Dip clemetine 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.