Total Time
1hr 15mins
Prep 1 hr
Cook 15 mins

I found this on the CBC website one day..it sounds like it would be great for springtime or a birthday party instead of a cake..

Ingredients Nutrition

Directions

  1. Preheat Oven 375 Degrees Fahrenheit, Line muffin tin with 18 cups.
  2. Mix flour, 1 cup of the sugar, baking powder, and salt in a large bowl.
  3. Make well in the centre and add oil, buttermilk, vanilla, and tangerine zest (1 Tbsp). Beat one minute.
  4. Add tangerine juice (1/4 cup) and egg yolks and beat another minute.
  5. In a separate bowl, using clean beaters, whip egg whites until foamy.
  6. Gradually pour in remaining 1/2 cup of sugar and whip until whites hold stiff peak.
  7. Fold whites gently into batter and spoon into muffin cups.
  8. Bake 15 minutes, until cupcakes spring back when pressed. Cool completely.
  9. Icing:.
  10. Beat butter until fluffy.
  11. On low speed, beat in icing sugar until smooth.
  12. Beat in Vanilla (1 tsp), tangerine zest (1 Tbsp), and tangerine juice (1-2 Tbsp).
  13. If icing is too thin, add more sugar.
  14. Spread onto cupcakes, garnish with sprinkles.
Most Helpful

5 5

I made this as a two layer cake, frosted it with dark chocolate ganache and candied tangerine peel. It got RAVE reviews. The cake is nice and light, but stands up to the chocolate. Not good keeper.

5 5

These taste SO fresh. Love the idea and will prepare for our annual Halloween party. Thank you for this great recipe.