TANGERINE CUPCAKES W/TANGERINE FROSTING
Jo Anne Sugimoto
3 Tbspbutter, room temperature
1/4 csour cream
1/4 ctangerine juice
1 tspbaking powder
1egg yolk, room temperature
·zest of one tangerine
·pinch of salt
1 1/4 csugar
2 Tbsptangerine juice
1tangerine, cut into thin slices
How to Make TANGERINE CUPCAKES W/TANGERINE FROSTING
- Preheat oven to 350 degrees. Prep 6 wells in a muffin tin with liners.
- In a large bowl, cream butter, sugar and zest. Add the egg yolk and mix thoroughly.
- Add the flour, baking powder and salt to the butter mixture.
- Add the sour cream and juice to the rest of the batter and beat till well combined.
- Fill each cupcake well 2/3 full.
- 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.
- TANGERINE FROSTING:
- Beat the egg whites and a pinch of salt, to form soft peaks using an electric mixer.
- CANDIED TANGERINE:
- Meanwhile, in a medium saucepan bring sugar, tangerine slices, juice and water to a boil, stirring occasionally.
- 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.
- Keep the mixer running, you'll need an extra set of hands.
- 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.
- Allow the tangerine slices to cool and harden on a wire rack.
- Frost the cooled cupcakes and top with candied tangerine slices.
- NOTE: IF THE ICING ISN'T ORANGE ENOUGH IN COLOR, YOU CAN ADD A DROP OR TWO OF FOOD COLORING.