Zutaten für Tangerine Cupcakes
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- Canola Oil
- 1 cup buttermilk
- Vanilla Extract
- Zest of 2 tangerines
- 1/4 cup tangerine juice
- Egg
- 1/2 cup (1 stick) unsalted butter
- 2 cups powdered sugar
- Orange Sprinkles
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Zubereitung von Tangerine Cupcakes
- Preheat oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners.
- In a large bowl, whisk together 2 cups all-purpose flour, 1 cup granulated sugar, 2 teaspoons baking powder, and 1/2 teaspoon salt.
- Create a well in the center. Add 1/2 cup vegetable oil, 1 cup buttermilk, 1 teaspoon vanilla extract, and the zest of 2 tangerines.
- Beat with an electric mixer for 1 minute.
- Add 1/4 cup tangerine juice and 2 large egg yolks. Beat for another minute.
- In a clean bowl, using clean beaters, beat 2 large egg whites until foamy.
- Gradually add 1/2 cup granulated sugar and beat until stiff, glossy peaks form.
- Gently fold the whipped egg whites into the batter.
- Spoon the batter into the prepared muffin cups, filling each about 2/3 full.
- Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.
- While cupcakes cool, prepare the icing:
- In a medium bowl, beat 1/2 cup (1 stick) unsalted butter until light and fluffy.
- Gradually beat in 2 cups powdered sugar until smooth.
- Beat in 1 teaspoon vanilla extract, the zest of 1 tangerine, and 2 tablespoons tangerine juice.
- Add more powdered sugar, 1 tablespoon at a time, if needed to reach desired consistency.
- Once cupcakes are completely cool, frost with the tangerine icing. Garnish with sprinkles (optional).
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
160g
Fat
13g
Carbs
17g
