Tangerine Cupcakes

Ingredients

• 2 1/4 cups flour
• 1 1/2 cups sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/3 cup canola oil
• 3/4 cup buttermilk
• 1 1/2 teaspoons vanilla extract
• 1 tablespoon fresh tangerine zest
• 1/4 cup fresh tangerine juice
• 1 large egg, separated
• 1/3 cup butter
• 3 1/2 cups icing sugar
• 1 teaspoon vanilla extract
• 1 tablespoon fresh tangerine zest
• 1-2 tablespoon fresh tangerine juice
• 3 tablespoons orange sprinkles

Directions

1. 1

   Preheat Oven 375 Degrees Fahrenheit, Line muffin tin with 18 cups.

2. 2

   Mix flour, 1 cup of the sugar, baking powder, and salt in a large bowl.

3. 3

   Make well in the centre and add oil, buttermilk, vanilla, and tangerine zest (1 Tbsp). Beat one minute.

4. 4

   Add tangerine juice (1/4 cup) and egg yolks and beat another minute.

5. 5

   In a separate bowl, using clean beaters, whip egg whites until foamy.

6. 6

   Gradually pour in remaining 1/2 cup of sugar and whip until whites hold stiff peak.

7. 7

   Fold whites gently into batter and spoon into muffin cups.

8. 8

   Bake 15 minutes, until cupcakes spring back when pressed. Cool completely.

9. 9

   Icing:.

10. 10

    Beat butter until fluffy.

11. 11

    On low speed, beat in icing sugar until smooth.

12. 12

    Beat in Vanilla (1 tsp), tangerine zest (1 Tbsp), and tangerine juice (1-2 Tbsp).

13. 13

    If icing is too thin, add more sugar.

14. 14

    Spread onto cupcakes, garnish with sprinkles.