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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 36 |
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Unexpected flavor combination Ingredients:
3 cups all-purpose flour |
1 tablespoon baking powder |
1/4 teaspoon salt |
1/4 teaspoon baking soda |
1/2 cup butter, room temperature |
1 1/4 cups sugar |
3 eggs |
1/2 cup orange juice |
1 tablespoon fresh ginger, thinly grated |
tangerines, slice or mandarin orange slice |
2 tablespoons orange juice |
2 tablespoons lemon juice |
1 cup powdered sugar |
Directions:
1. Preheat oven to 325°; insert liners into cupcake pans .
2. In a bowl, sift flour, baking powder, salt, and baking soda.
3. Add butter and sugar to the bowl of a stand mixer with the paddle attachment, beat at medium speed until mixture is light and airy.
4. Reduce speed to low, add eggs in one at a time, mixing well.
5. Add in half the orange juice and the ginger to the batter.
6. Gradually add half the amount of dry ingredients, mixing until just incorporated; add in remaining orange juice and remaining half of dry ingredients, mixing until batter is smooth (don't overmix).
7. Fill the cupcake liners 2/3 full; bake for 20-25 minutes, or until cupcakes are springy to the touch and a pick comes out clean.
8. Remove from oven and cool on wire rack for 10 minutes.
9. Make the glaze: Add orange juice, lemon juice, and powdered sugar into a small saucepan on low heat, mixing for about 2 minutes until liquids slightly evaporate.
10. Remove from heat and glaze cupcakes with a tablespoon each.
11. Wait about 5 minutes for glaze to cool and harden before topping with peeled tangerine wedge.
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