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These delicate and golden cupcakes are topped with an elegant, glossy citrus icing.
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Ingredients
For 12 COM_JOOMRECIPE_SERVING_TYPE_
tangerine-cupcakes
- 2 1/4 c all-purpose flour
- 1 c sugar
- 3/4 t salt
- 1 t baking powder
- 1/2 t baking soda
- 1 c tangerine juice
- 1 t vanilla extract
- 1/3 c neutral oil
- 2 tangerines
- 2 1/4 c powdered sugar
Tangerine Cupcakes Directions
- Preheat the oven to 450F. Use cupcake liners to line a 12-cup muffin pan, or grease and flour the cups.
- In a large bowl, mix together the flour, sugar, salt, baking powder, and baking soda. In a medium bowl, stir together the cup of tangerine juice, the vanilla extract, oil, and diced tangerines. Add the wet ingredients to the dry ingredients and gently stir together until just combined.
- Fill each muffin cup up to the top. Bake 15-18 minutes, until barely golden and a toothpick inserted into the center comes out clean. Let cool in the muffin pan on a wire rack for 10 minutes, then remove from the pan to allow to cool completely.
- Make the icing by mixing together the powdered sugar and 3-4 tablespoons of tangerine juice. Spoon over the completely cooled cupcakes and enjoy!