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.
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 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
Cupcakes: 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.
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