Tangerine Cupcakes Recipes

CHOCOLATE TANGERINE CANNOLI CUPCAKES

Steps:

• For the cupcakes: Preheat the oven to 325 degrees F. Line a mini cupcake pan with 24 mini cupcake liners or a regular-size cupcake pan with 12 cupcake liners.
• Sift the flour, baking soda and salt into a medium bowl. Set the bowl aside. In the bowl of an electric stand mixer with a paddle attachment, mix the water, mayonnaise and cocoa powder together. Add the granulated sugar and flour mixture and mix on medium speed for 2 minutes. Using a bowl scraper, fold in the chocolate chips.
• Fill the cupcake liners two-thirds full with batter and bake until golden and baked through, 25 to 35 minutes. Cool the cupcakes completely.
• For the filling: In the bowl of an electric stand mixer with the paddle attachment, combine the ricotta cheese, powdered sugar and tangerine zest on low speed until all components are thoroughly combined.
• For the ganache: Bring the heavy whipping cream to a slight boil in a small saucepan over medium-high heat. Immediately remove from heat and pour over chocolate chips in a glass or heat resistant bowl. Gently stir the mixture until all of the chocolate chips have melted. Set in the refrigerator to expedite the cooling and thickening process.
• For the candied tangerines: Slice the tangerines into 12 medium-thin slices. Sprinkle a thick layer of sugar in a medium saucepan and lay the tangerine slices in the sugar. Sprinkle another thick layer of sugar over the top of the tangerine slices and cook the fruit over medium-high heat until caramel in color. Remove the pan from the heat and remove the tangerine slices onto a heat-resistant plate using tongs.
• To assemble: Core the cupcakes by taking a small knife to the center of each one and cutting in a circle from the top to bottom of the cake. Fill this hole with the tangerine cheese until the filling reaches the top of the cake. Using a knife, place a smattering of chocolate ganache on the top of the cupcake near the filling. Stick a wedge of the Tuile Cookie into the filling and garnish with a slice of candied tangerine.
• Preheat the oven to 325 degrees F. Line a cookie sheet with parchment paper.
• In the bowl of an electric stand mixer with the paddle attachment, cream the butter and powdered sugar. Add the egg whites, one at a time, scraping the sides of the bowl after each addition. Add the vanilla extract and the flour and mix until all the ingredients are thoroughly combined.
• With an offset spatula, spread the tuile cookie dough onto the lined cookie sheet to about 1/8-inch thick. Bake until golden brown, 10 to 15 minutes. Cool completely.
• Mix the purple food coloring, vodka and cornstarch together until the desired consistency of food-safe paint is acquired. Using a medium round brush, splatter the paint onto the tuile cookie in an abstract fashion. Break the cookie into imperfect shapes (about 3-inch pieces).

LAVENDER HONEY CUPCAKES

Steps:

• For the cupcakes: Preheat the oven to 325 degrees F. Line 2 cupcake or muffin pans with 18 cupcake liners.
• Sift the flour, baking soda and salt into a medium bowl. Cream the honey, buttermilk and vegetable oil until they are immersed together, about 5 minutes, in the bowl of a stand up electric mixer with a paddle attachment. Scrape down the sides of the bowl. Add each egg one at a time, scraping down the sides after each addition. Turn the mixer on low speed and add the flour mixture about 3/4 cup at a time. Slowly add the lavender flowers and lavender oil to create a smooth batter.
• Fill the cupcake liners three-quarters full with the batter and bake until golden brown and baked through, about 30 minutes. Cool the cupcakes completely.
• For the tangerine vanilla mascarpone cream: Blend the mascarpone, honey and vanilla by hand, until the cream is smooth and incorporated. Add the juice and zest. Mix for 15 seconds. Put the cream into a 24-inch pastry bag with half of the tip cut off. Mix together the sanding sugar and tangerine zest.
• Pipe the tangerine vanilla mascarpone cream on top of each cooled cupcake. Sprinkle the top with the sanding sugar mixture.

TANGERINE CUPCAKES W/TANGERINE FROSTING

Steps:

• Preheat oven to 350 degrees. Prep 6 wells in a muffin tin with liners.
• In a large bowl, cream butter, sugar and zest. Add the egg yolk and mix thoroughly.
• Add the flour, baking powder and salt to the butter mixture.
• Add the sour cream and juice to the rest of the batter and beat till well combined.
• Fill each cupcake well 2/3 full.
• 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.
• TANGERINE FROSTING:
• Beat the egg whites and a pinch of salt, to form soft peaks using an electric mixer.
• CANDIED TANGERINE:
• Meanwhile, in a medium saucepan bring sugar, tangerine slices, juice and water to a boil, stirring occasionally.
• 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.
• Keep the mixer running, you'll need an extra set of hands.
• 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.
• Allow the tangerine slices to cool and harden on a wire rack.
• Frost the cooled cupcakes and top with candied tangerine slices.
• NOTE: IF THE ICING ISN'T ORANGE ENOUGH IN COLOR, YOU CAN ADD A DROP OR TWO OF FOOD COLORING.

NIGELLA LAWSON CUPCAKES

Steps:

• Nigella offers a very important tip to take everything you need out of the fridge in time to get to room temperature. This will give a lightness to the cupcakes later - and preheat the oven to 400 degrees F.
• For those on a schedule, put all of the ingredients for the cupcakes except for the milk into a food processor and blitz until smooth. Pulse while adding the milk down the funnel, to make a smooth dropping consistency.
• Or if you're a bit more old fashioned using a bowl and wooden spoon, cream the butter and sugar, beat in the eggs one at a time with a little of the flour. Then add the vanilla extract and fold in the rest of the flour, adding the milk to get the dropping consistency as before.
• Divide the mixture between a 12-bun muffin tin lined with muffin papers, and bake in the oven for 15 to 20 minutes. They should have risen and be golden on top. Let them cool a little in their tins on a rack, and then take them carefully out of the tin to cool in their papers, still on the wire rack.
• Ice with Royal Icing.
• Royal Icing: *2 large egg whites (or substitute powdered egg whites, 3 cups confectioners' sugar(known to Australians as icing sugar. 1 teaspoon lemon juice.
• Combine the egg whites and confectioners' sugar in a medium-size mixing bowl and whip with an electric mixer on medium speed until opaque and shiny, about 5 minutes. Whisk in the lemon juice, this will thin out the icing. Beat for another couple of minutes until you reach the right spreading consistency for the cupcakes.
• MUST use self rising flour. Substituting all purpose will result in cakes that do not rise, as no other levening agents are used in this recipe.

TANGERINE CUPCAKES

Steps:

• Preheat oven to 350. Line or grease and flour 6 wells in a cupcake pan. In a large bowl, cream the butter, zest and sugar. Add the egg, mix thoroughly. Add flour, baking powder and salt to the butter mixture. Add the milk and juice to the rest of the batter and beat until well combined. Fill each well 2/3 of the way full. Bake 12-15 minutes or until a toothpick inserted the center of a cupcake comes out clean or with just one or two dry crumbs. Cool briefly in the pan, then remove cupcakes to wire racks to cool completely before icing with tangerine frosting and topping with a candied tangerine slice.

TRES LECHES CUPCAKES

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line 12 muffin cups with paper liners.
• Beat eggs and 1/3 cup white sugar together in a bowl using an electric mixer until pale and fluffy; mix in milk and 1 dash vanilla extract. Whisk cake flour, baking powder, and salt together in a separate bowl; stir into egg mixture.
• Beat egg whites and cream of tartar together in a separate bowl using an electric mixer until soft peaks form. Gradually add remaining sugar to egg whites mixture and beat until mixture is glossy and firm. Fold egg whites mixture into flour mixture until batter is just mixed. Spoon batter into the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 12 to 15 minutes. Cool slightly.
• Mix evaporated milk, 1/2 cup cream, sweetened condensed milk, and 1 dash vanilla extract together in a bowl. Prick holes into the cupcakes and spoon 4 to 5 spoonfuls milk mixture over each cupcake.
• Beat cream cheese, 2 tablespoons white sugar, and 1/2 teaspoon vanilla extract together in a bowl until smooth. Add 1/4 cup cold cream and beat until stiff peaks form. Spread frosting onto each cupcake.

TANGERINE OMBRE CAKE

Steps:

• Heat oven to 350°F. Grease or spray four 8-inch round pans; place 8-inch round piece cooking parchment paper in bottom of each pan. Grease or spray parchment paper. In large bowl, beat all cake ingredients except food color on low speed 30 seconds, then on high speed about 2 minutes or until smooth. Spoon and spread 1 1/2 cups of the batter into 1 pan. Divide remaining batter evenly among 3 small bowls (about 1 1/2 cups each). Add different amounts of food color to each to make different shades of the same color. Stir each until color is well blended.
• Pour 1 bowl of batter into each of 3 remaining pans. Baking 2 pans at a time, bake 22 to 26 minutes (refrigerate remaining pans until baking). Cool 5 minutes. Remove from pans to cooling rack; remove parchment paper. Cool completely, about 30 minutes.
• In large bowl, beat butter and powdered sugar with spoon or electric mixer on low speed until blended. Stir in 3/4 cup tangerine juice and the vanilla. If frosting is too thick, beat in more juice, a few drops at a time. If too thin, beat in a small amount of powdered sugar.
• To assemble, place deepest color cake layer on cake plate. Spread with 1/2 cup frosting. Stack layers from darkest to lightest, spreading 1/2 cup frosting between layers. Thinly spread top and side of cake with 1 1/2 cups frosting to seal in crumbs. Divide remaining frosting among 4 small bowls. Add different amounts of food color to each to make different shades of the same color to match cake layers.
• To frost, place each color in individual resealable food-storage plastic bag. Cut 1/2 inch off 1 corner of each bag, and pipe each frosting on corresponding color cake layer. Pipe a dot of frosting and use back of table spoon to spread frosting horizontally around cake, with deepest color at bottom and working up to lighter colors; repeat around cake slightly overlapping dots of frosting. To frost top, use remaining frosting as desired. Store cake loosely covered in refrigerator.

CLEMENTINE CUPCAKES

Steps:

• In a large bowl, combine the first six ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Fill paper-lined muffin cups half full. Place one clementine section in the center of each; gently press down into batter. Chop remaining sections; sprinkle over batter., Bake at 350° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small bowl, beat butter until light and fluffy. Beat in the confectioners' sugar, clementine peel and enough juice to achieve spreading consistency. Frost cupcakes., In a small microwave-safe bowl, melt chocolate chips; stir until smooth. Dip clementine sections halfway into chocolate; allow excess to drip off. Place on a waxed paper-lined baking sheet; refrigerate until set. Place one on each cupcake.