Tangerine Cupcakes
- Ready In:
- 1hr 15mins
- Ingredients:
- 16
- Yields:
-
18 cupcakes
- Serves:
- 18
ingredients
- 2 1⁄4 cups flour
- 1 1⁄2 cups sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1⁄3 cup canola oil
- 3⁄4 cup buttermilk
- 1 1⁄2 teaspoons vanilla extract
- 1 tablespoon fresh tangerine zest
- 1⁄4 cup fresh tangerine juice
- 1 large egg, separated
- 1⁄3 cup butter
- 3 1⁄2 cups icing sugar
- 1 teaspoon vanilla extract
- 1 tablespoon fresh tangerine zest
- 1 -2 tablespoon fresh tangerine juice
- 3 tablespoons orange sprinkles
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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
RECIPE SUBMITTED BY
I live in Surrey, BC, Canada with my boyfriend... I really enjoy cooking for others and trying new things..I recently got a slowcooker, which I really enjoy..can't wait to try out some other good recipes on here..