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Tangerine Almond Poppy Seed Cupcakes

Tangerine Almond Poppy Seed Cupcakes

Succulent mandarin oranges and tangerines are plentiful at the start of the year. We decided to combine their bright flavor and color in a cupcake. (Some might call it a rich muffin.) These treats combine almond paste and poppy seeds with tangerine juice and rind. They are not too sweet so they could stand up to a rich frosting. But in keeping with the idea of lightness we’re serving them with a swirl of whipped cream and more grated rind.

Because this recipe makes a generous dozen plus cupcakes, freeze those you do not plan to eat in a day or two. Then thaw as many as are needed.

Ingredients

Cupcakes

  • 2 1/2 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 tablespoons poppy seeds
  • 1 tablespoon grated tangerine or orange zest, about 3 tangerines
  • 1/2 cup fresh tangerine or orange juice
  • 1/2 cup plain yogurt or sour cream
  • 1/2 cup (4 ounces) unsalted butter, softened
  • 1/2 granulated sugar
  • 1/2 cup Love’n Bake® Almond Paste
  • 2 eggs

Frosting

  • 2 cups heavy cream
  • 1/4 cup powdered sugar
  • A few drops orange oil, optional
  • Grated tangerine or orange zest, as needed

Instructions

  1. Heat the oven to 350 degrees F. Grease then line 14 muffin cups with baking papers.
  2. Cupcakes: Stir together the flour, baking powder, baking soda, salt and poppy seeds. Set aside.
  3. Combine the tangerine zest and juice with the yogurt in a small bowl and set aside.
  4. In the bowl of a mixer fitted with the paddle attachment, cream the butter and sugar until just blended.
  5. Add the Love’n Bake® Almond Paste broken up into pieces. Beat until the almond paste is blended into the mixture and it is light and fluffy.
  6. Scrape the bowl then beat in the eggs one at a time.
  7. Add the flour mixture alternating with the tangerine juice mixture in three additions scraping the bowl between each addition.
  8. Portion the batter into the muffin pans filling each cup nearly 3/4 full.
  9. Bake until the cakes are lightly browned and a cake tester inserted in the center comes out clean, approximately 20 to 22 minutes.
  10. Cool the cakes on a wire rack.
  11. Frosting: Whip the heavy cream until it holds soft peaks.
  12. Add the powdered sugar and orange oil. Continue whipping until the cream is just stiff enough to pipe.
  13. Pipe a generous swirl of whipped cream on top of each cupcake right before serving. Sprinkle with some freshly grated tangerine zest.

Yield: 12 – 14 cupcakes

Recipe and photo credit: Love’n Bake® - American Almond Products


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