Tangerine Cupcakes with a Tangerine Glaze

I had some tangerines that were getting old, so I found a recipe that used multiple whole tangerines to try.

Ingredients:

Cupcakes:

• 2 eggs
  
• 5 or so whole tangerines (I used small ones, and peeled 2, and used 3 whole - 240 grams total)
• 1/2 cup vegetable oil (125ml)
• 1 cup sugar (225g)
• 2 slight cups all-purpose flour + 2 teaspoons baking powder (226g total)
  

Glaze:

• 1 teaspoon butter, melted
• 1 teaspoon grated tangerine or orange peel (zest of 1 tangerine)
• 5 to 6 teaspoons tangerine or orange juice (juice of 1 tangerine)
• 1 cup confectioners sugar
  

 

Instructions:

1. Preheat oven to 350F/180C. 
2. Put cupcake papers in all wells of a 12 count cupcake pan.
3. Slice tangerines in half, remove seeds if you see any. (I removed the peels from 5 halves, and used 5 halves with peels.)
   
4. Add tangerine, eggs, oil and sugar to sturdy blender. Blend to a smooth liquid.
5. In a medium bowl whisk together flour and baking powder. 
6. Pour the tangerine mixture into the flour and mix well.
7. Scoop1/3 cup batter into each cupcake paper.
8. Bake for about 20 minutes or until golden brown.
9. Let it cool for 10 minutes before removing from pan.
10. Mix up melted butter, zest, and juice. Stir in powdered sugar. As needed, add a little extra juice (or water) to reach the consistency you like
11. Spread a teaspoon or so on warmish cupcake so glaze well melt just a bit and look smooth.
    
    

 

Carole's Notes:

We liked this! The tangerine flavor seems to get a little more intense on the 2nd or 3rd day after baking.
The tangerine skins mix in completely, but do add some texture to the cupcake.

The recipe is lightly adapted from https://chipabythedozen.com/en/torta-de-mandarina-tangerine-cake/