Heat oven 375. Add to a large mixing bowl:
Make a well in the center of the flour mixture and add:
Beat with an electric mixer for one minute. Add to a separate bowl:
Beat with an electric mixer and clean beaters until foamy, about one minute. Gradually add:
Continue to beat until foam holds stiff peaks, about five minutes. Gently fold egg mixture into batter, spoon into muffin cups lined with:
Bake eight minutes. Rotate pans. Bake until a toothpick inserted into the center of a cupcake comes out cleanly, about eight minutes. Allow to cool.
Add to a mixing bowl:
Beat with an electric mixer until fluffy, about thirty seconds. Reduce speed to low and gradually add:
Beat until smooth. Add:
Beat until smooth, adjusting consitency using extra powdered sugar if needed. Spread icing onto cupcakes.
Recipe adapted from Another Cup of Sugar by Anna Olson
recipe/tangerine cupcakes.txt · Last modified: January 1, 2011 by Dave Leach