Tangerine Cupcakes
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..
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READY IN: 1hr 15mins
SERVES: 18
YIELD: 18 cupcakes
UNITS: US
INGREDIENTS
Nutrition- 2 1⁄4cups flour
- 1 1⁄2cups sugar
- 1tablespoon baking powder
- 1teaspoon salt
- 1⁄3cup canola oil
- 3⁄4cup buttermilk
- 1 1⁄2teaspoons vanilla extract
- 1tablespoon fresh tangerine zest
- 1⁄4cup fresh tangerine juice
- 1
- 1⁄3cup butter
- 3 1⁄2cups icing sugar
- 1teaspoon vanilla extract
- 1tablespoon fresh tangerine zest
- 1 -2tablespoon fresh tangerine juice
- 3tablespoons orange sprinkles
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DIRECTIONS
- Preheat Oven 375 Degrees Fahrenheit, Line muffin tin with 18 cups.
- Mix flour, 1 cup of the sugar, baking powder, and salt in a large bowl.
- Make well in the centre and add oil, buttermilk, vanilla, and tangerine zest (1 Tbsp). Beat one minute.
- Add tangerine juice (1/4 cup) and egg yolks and beat another minute.
- In a separate bowl, using clean beaters, whip egg whites until foamy.
- Gradually pour in remaining 1/2 cup of sugar and whip until whites hold stiff peak.
- Fold whites gently into batter and spoon into muffin cups.
- Bake 15 minutes, until cupcakes spring back when pressed. Cool completely.
- Icing:.
- Beat butter until fluffy.
- On low speed, beat in icing sugar until smooth.
- Beat in Vanilla (1 tsp), tangerine zest (1 Tbsp), and tangerine juice (1-2 Tbsp).
- If icing is too thin, add more sugar.
- Spread onto cupcakes, garnish with sprinkles.
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