tangerine cupcakes w/tangerine frosting

How To Make tangerine cupcakes w/tangerine frosting

• 1

  Preheat oven to 350 degrees. Prep 6 wells in a muffin tin with liners.
• 2

  In a large bowl, cream butter, sugar and zest. Add the egg yolk and mix thoroughly.
• 3

  Add the flour, baking powder and salt to the butter mixture.
• 4

  Add the sour cream and juice to the rest of the batter and beat till well combined.
• 5

  Fill each cupcake well 2/3 full.
• 6

  Bake for 12 to 15 minutes, do a toothpick test, if it comes out clean with just a couple of crumbs, remove them from the oven to cool briefly on a wire rack, then remove from the pan to cool completely before icing.
• 7

  TANGERINE FROSTING:
• 8

  Beat the egg whites and a pinch of salt, to form soft peaks using an electric mixer.
• 9

  CANDIED TANGERINE:
• 10

  Meanwhile, in a medium saucepan bring sugar, tangerine slices, juice and water to a boil, stirring occasionally.
• 11

  Continue to boil until it reaches a soft ball stage (when a drop of syrup forms a soft ball when dropped in cool water) while continuing to stir occasionally.
• 12

  Keep the mixer running, you'll need an extra set of hands.
• 13

  While you pour a continuous stream of the molten syrup into the egg whites, continue to beat for about 5 minutes or until frosting is fluffy, glossy and cool.
• 14

  Allow the tangerine slices to cool and harden on a wire rack.
• 15

  Frost the cooled cupcakes and top with candied tangerine slices.
• 16

  NOTE: IF THE ICING ISN'T ORANGE ENOUGH IN COLOR, YOU CAN ADD A DROP OR TWO OF FOOD COLORING.
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