TANGERINE CUPCAKES W/TANGERINE FROSTING

Jo Anne Sugimoto

By
@sugarnspicetedibears


Love tangerines, too! YUMMM!!! With candied tangerine for garnish!!!

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Rating:

Comments:

Serves:

6 Cupcakes

Ingredients

1/2 c
flour
1/2 c
sugar
3 Tbsp
butter, room temperature
1/4 c
sour cream
1/4 c
tangerine juice
1 tsp
baking powder
1/2 tsp
salt
1
egg yolk, room temperature
zest of one tangerine

TANGERINE FROSTING:

2
egg whites
pinch of salt

CANDIED TANGERINE:

1 1/4 c
sugar
2 Tbsp
tangerine juice
1/4 c
water
1
tangerine, cut into thin slices

Directions Step-By-Step

1
Preheat oven to 350 degrees. Prep 6 wells in a muffin tin with liners.
2
In a large bowl, cream butter, sugar and zest. Add the egg yolk and mix thoroughly.
3
Add the flour, baking powder and salt to the butter mixture.
4
Add the sour cream and juice to the rest of the batter and beat till well combined.
5
Fill each cupcake well 2/3 full.
6
Bake for 12 to 15 minutes, do a toothpick test, if it comes out clean with just a couple of crumbs, remove them from the oven to cool briefly on a wire rack, then remove from the pan to cool completely before icing.
7
TANGERINE FROSTING:
8
Beat the egg whites and a pinch of salt, to form soft peaks using an electric mixer.
9
CANDIED TANGERINE:
10
Meanwhile, in a medium saucepan bring sugar, tangerine slices, juice and water to a boil, stirring occasionally.
11
Continue to boil until it reaches a soft ball stage (when a drop of syrup forms a soft ball when dropped in cool water) while continuing to stir occasionally.
12
Keep the mixer running, you'll need an extra set of hands.
13
While you pour a continuous stream of the molten syrup into the egg whites, continue to beat for about 5 minutes or until frosting is fluffy, glossy and cool.
14
Allow the tangerine slices to cool and harden on a wire rack.
15
Frost the cooled cupcakes and top with candied tangerine slices.
16
NOTE: IF THE ICING ISN'T ORANGE ENOUGH IN COLOR, YOU CAN ADD A DROP OR TWO OF FOOD COLORING.

About this Recipe

Course/Dish: Cakes, Fruit Desserts