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Ingredients
| eggs: 4 |
| eggs: 4 (Yolks) |
| buttermilk: 1/2 cup |
| vanilla extract: 1 tsp |
| olive oil: 1/2 cup |
| cake flour: 2 1/3 cups |
| baking powder: 2 tsp |
| salt: 1/2 tsp |
| baking soda: 1/4 tsp |
| unsalted butter: 3/4 cup (softened) |
| granulated sugar: 2 cups |
| tangerines - mandarin oranges (cut into sections): 1 Tbl |
| tangerine juice: 3 Tbl |
| cream cheese: 8 oz |
| vanilla extract: 1/2 tsp |
| powdered sugar (sifted): 3 cups |
Tangerine Cupcakes with Coconut Frosting
Credit: www.bhg.com
User rating:
-
Prep Time
20 min -
Cook Time
0 min -
Servings
30 serving(s)
Tags
1. Line 30 muffin cups with paper bake cups. In a medium bowl whisk together eggs, egg yolks, buttermilk, the 1 teaspoon vanilla, and the cooking oil; set aside. In another bowl stir together cake flour, baking powder, salt, and baking soda; set aside.
2. In a large mixing bowl, beat 3/4 cup butter with an electric mixer on medium to high speed for 30 seconds. Gradually add granulated sugar and the peel. Alternately add flour mixture and egg-buttermilk mixture stopping to scrape bowl as needed. Add the thawed concentrate; mix until just combined.
3. Fill prepared muffin cups two-thirds full. Bake in a 350 degree F oven for 18 to 20 minutes or until cupcakes are golden brown and spring back when lightly pressed. (Cupcakes will dip slightly in centers). Cool on a wire rack for 10 to 15 minutes. Remove cupcakes from pan and cool completely before frosting.
4. For frosting, in a large mixing bowl beat cream cheese, the 6 tablespoons butter, and 1/2 teaspoon vanilla until combined. Gradually add powdered sugar; beat until smooth. Frost cupcakes and sprinkle with flaked coconut. Makes 30 cupcakes.
5. Tip: If you don't have 30 muffin cups, chill batter while your first batch of cupcakes bake. Wash pans; bake remaining batter as directed above.