TANGERINE CUPCAKES W/TANGERINE FROSTING

Recipe Rating:
 3 Ratings
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

The Cook

Jo Anne Sugimoto Recipe
x3
Well Seasoned
Kaneohe, HI (pop. 52,756)
sugarnspicetedibears
Member Since Oct 2010
Jo Anne's notes for this recipe:
Love tangerines, too! YUMMM!!! With candied tangerine for garnish!!!
Make it Your Way...

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Directions

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

Comments

1-5 of 11 comments

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user Robin DuPree robdupree - Dec 2, 2010
Yummy!
user Jo Anne Sugimoto sugarnspicetedibears - Dec 2, 2010
I love citrus stuffs!!!
user Colleen Sowa colleenlucky7 - Dec 2, 2010
Me too Jo! I make candied orange peels.. but have not made candied tangerine slices... I will have to try it out...
user Jo Anne Sugimoto sugarnspicetedibears - Dec 3, 2010
WOW!!! How does your candied orange peel recipe taste?
user Colleen Sowa colleenlucky7 - Dec 3, 2010
It tastes great! It is one of the oldest candies.

OK Jo.... here is a long answer.... hope you like it!

Wash, peel oranges (first time out just do two or three). Cut the orange peel into strips about 1/4 inch wide (length doesn't matter.. but longer strips are nice, don't worry if they break during any point of the process).

Put orange strips into a pan, cover with water. Bring to a boil. Drain. Cover with water, bring to a boil, drain... do this 5 times (gets the bitterness out).

After you drain it the 5th time, leave about 1/4 to 1/3 cup liquid in pan. Add 1/2 to 1 cup sugar. Stir, making a thick syrup. Add the orange peel and cook stirring constantly until the syrup is gone and the orange peel is coated and sticky.

On a baking sheet, cover with a light layer of sugar 1/4 inch thick. Pour the orange peel onto the sugar. Use two forks to gently separate the pieces of orange peel and completely coat them with sugar. Leave this to dry stirring it up and separating several times. This could take an hour or two depending on humidity.

1. Melt chocolate almond bark (dark chocolate is great!). Individually coat the strips of orange peel using a fork... tap fork against inside of pan to get excess chocolate off peel. Place on wax paper lined baking sheet. When tray is full, put in freezer for about 5 - 10 minutes to solidify the chocolate. Put hardened chocolates into airtight containers or zipper bags. Do not refrigerate or freeze.

2. Any orange peel that you do not want to coat... leave on the tray with the sugar and dry overnight.
Put these sugar coated orange peels into a zipper bag or airtight container. You can eat these, suck on them.... or put them in tea or in recipes that call for candied orange peel (warning: once they get hard don't use in recipes... but still good for teas).

3. The sugar remaining on the baking pan.... put in airtight container or zipper bag. You can use this orange flavored sugar in recipes or in tea...

It sounds harder than it is...

As for taste.... Because you are chocolate coating the peel before it is dried out... a reaction takes place.... The moisture in the orange goes to the sugar and forms a kind of syrup effect... so when you bite into the coated peel.... it is kind of like jellied... Orange and chocolate is my favorite!!!

This is a cheap recipe to make... most people just throw the orange peelings away.... so it is FREE... and water doesn't cost much... and sugar.... so it is a cheap candy that sells in candy shops for $9 - $14 per pound!!!

I never use a recipe for this anymore, because I have been making it for most of my life.... I wrote this from memory.... I hope that you try this....
xoxoxox Colleen

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