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Prep Time: 60 Minutes Cook Time: 15 Minutes |
Ready In: 75 Minutes Servings: 4 |
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it sounds like it would be great for springtime or a birthday party instead of a cake. 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:
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.
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