Cake Recipes
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.
Yield: 12 to 14 cupcakes
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 cup 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
- Heat the oven to 350 degrees F. Grease then line 14 muffin cups with baking papers.
Cupcakes
- Stir together the flour, baking powder, baking soda, salt and poppy seeds. Set aside.
- Combine the tangerine zest and juice with the yogurt in a small bowl and set aside.
- In the bowl of a mixer fitted with the paddle attachment, cream the butter and sugar until just blended.
- 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.
- Scrape the bowl then beat in the eggs one at a time.
- Add the flour mixture alternating with the tangerine juice mixture in three additions scraping the bowl between each addition.
- Portion the batter into the muffin pans filling each cup nearly 3/4 full.
- Bake until the cakes are lightly browned and a cake tester inserted in the center comes out clean, approximately 20 to 22 minutes.
- Cool the cakes on a wire rack.
Frosting
- Whip the heavy cream until it holds soft peaks.
- Add the powdered sugar and orange oil. Continue whipping until the cream is just stiff enough to pipe.
- Pipe a generous swirl of whipped cream on top of each cupcake right before serving. Sprinkle with some freshly grated tangerine zest.
Notes
Because this recipe makes a generous dozen + cupcakes, freeze those you do not plan to eat in a day or two. Then thaw as many as are needed.
Attribution
Recipe and photo used with permission from: Love’n Bake® - American Almond Products