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.
For the Batter
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
For the Frosting
2 cups heavy cream
1/4 cup powdered sugar
a few drops orange oil, optional
grated tangerine or orange zest, as needed
Heat the oven to 350 degrees F. Grease then line 14 muffin cups with
Stir together the flour, baking powder, baking soda, salt and poppy seeds.
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
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.
For the 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.
Yield: 12 – 14 cupcakes
Recipe and photo credit: Love’n Bake® - American Almond Products