Ginger Orange Cupcakes

Ingredients

• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1/4 teaspoon baking soda
• 1/2 cup butter, room temperature
• 1 1/4 cups sugar
• 3 eggs
• 1/2 cup orange juice
• 1 tablespoon fresh ginger, thinly grated

Garnish

• tangerine, slice or mandarin orange slices

Glaze

• 2 tablespoons orange juice
• 2 tablespoons lemon juice
• 1 cup powdered sugar

Directions

1. 1

   Preheat oven to 325°; insert liners into cupcake pans .

2. 2

   In a bowl, sift flour, baking powder, salt, and baking soda.

3. 3

   Add butter and sugar to the bowl of a stand mixer with the paddle attachment, beat at medium speed until mixture is light and airy.

4. 4

   Reduce speed to low, add eggs in one at a time, mixing well.

5. 5

   Add in half the orange juice and the ginger to the batter.

6. 6

   Gradually add half the amount of dry ingredients, mixing until just incorporated; add in remaining orange juice and remaining half of dry ingredients, mixing until batter is smooth (don't overmix).

7. 7

   Fill the cupcake liners 2/3 full; bake for 20-25 minutes, or until cupcakes are springy to the touch and a pick comes out clean.

8. 8

   Remove from oven and cool on wire rack for 10 minutes.

9. 9

   Make the glaze: Add orange juice, lemon juice, and powdered sugar into a small saucepan on low heat, mixing for about 2 minutes until liquids slightly evaporate.

10. 10

    Remove from heat and glaze cupcakes with a tablespoon each.

11. 11

    Wait about 5 minutes for glaze to cool and harden before topping with peeled tangerine wedge.