Categories: Cupcakes, Dessert

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 slice
• Glaze:
• 2 tablespoons orange juice
• 2 tablespoons lemon juice
• 1 cup powdered sugar

Directions

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

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

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

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

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

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. Remove from heat and glaze cupcakes with a tablespoon each.

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

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