Zutaten für Ginger Orange Cupcakes
- All Purpose Flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup (2 sticks) unsalted butter
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 cup freshly squeezed orange juice
- Fresh Ginger
- Tangerines
- 1 tablespoon freshly squeezed lemon juice
- 2 cups powdered sugar
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Zubereitung von Ginger Orange Cupcakes
- Preheat oven to 325°F (160°C). Line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 3/4 cups granulated sugar using a stand mixer until light and fluffy.
- Beat in 4 large eggs one at a time, mixing well after each addition.
- Add 1/2 cup freshly squeezed orange juice and 2 tablespoons grated fresh ginger to the wet ingredients. Mix until combined.
- Gradually add the dry ingredients to the wet ingredients in two additions, mixing until just combined. Do not overmix.
- Fill cupcake liners about 2/3 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let cupcakes cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.
- While cupcakes are cooling, prepare the glaze: In a small saucepan over low heat, whisk together 1/4 cup freshly squeezed orange juice, 1 tablespoon freshly squeezed lemon juice, and 2 cups powdered sugar until smooth and slightly thickened (about 2 minutes).
- Once the cupcakes are completely cool, drizzle the glaze over the top of each cupcake.
- Garnish with a peeled tangerine wedge before serving.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
127g
Fat
26g
Carbs
18g
