Recipe: Tangerine Creamsicle Cupcakes
Tangerine Creamsicle Cupcakes
These zesty cupcakes can be made with any type of citrus fruit that you like. To keep the cupcakes light and fluffy, be careful to avoid over-working the batter -- as soon as you see that the last bits of flour are incorporated, stop mixing.
While the cupcakes bake, there's enough time to make simple candied slices of tangerine. They look beautiful on top of the frosted cupcakes (and any leftover candied tangerine slices are excellent in a cocktail).
Makes 16 cupcakes
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon kosher salt
½ cup plus 2 tablespoons crème fraîche
½ cup milk
2 teaspoons pure vanilla extract
5 tangerines
10 tablespoons unsalted butter, softened to room temperature
2¼ cups granulated sugar
2 large eggs
2/3 cup heavy cream
1 tablespoon confectioners' sugar
Preheat the oven to 350°F. Line muffin tins with paper liners.
In a small bowl, combine the flour, baking powder, and salt. Stir together ½ cup of the crème fraîche, the milk, vanilla, and zest of 2 tangerines.
Using a stand mixer fitted with the paddle attachment (or a set of handheld beaters), beat the butter and 1¼ cups of the sugar together until very fluffy, about 5 minutes. Add the eggs one at a time, and beat well to incorporate. While mixing at low speed, add 1/3 of the flour mixture, followed by ½ of the crème fraîche mixture. Beat in another 1/3 of the flour mixture, then the remaining crème fraîche. Add the remaining flour and stop mixing as soon as you see that the last bits of flour are incorporated.
Divide the cupcake batter among the muffin cups, filling each one halfway full. Bake until the cupcakes are barely golden brown and the tops feel dry to the touch, about 22 to 24 minutes. Let cool completely.
While the cupcakes are baking, make the candied tangerine: Slice the remaining 3 tangerines crosswise as thinly as you can manage. Place the slices in a large, heavy-bottomed pot, fanning them out so that they don't overlap too much. Pour in 1 cup water and the remaining 1 cup sugar. Bring the liquid to a boil over medium heat, and cook at a rapid simmer for about 12 minutes, or until the pith of the tangerine peel starts to look translucent. Let the slices cool in their syrup. (Candied tangerine slices will keep, refrigerated in their syrup, for months).
To make the frosting: Whip together the heavy cream, the confectioners' sugar, and the remaining 2 tablespoons of crème fraîche until the mixture holds stiff peaks. Stir in the juice of the 2 zested tangerines. Place the frosting in the refrigerator, tightly sealed, until you're ready to frost the cupcakes.
To serve, spread a spoonful of frosting on top of a cooled cupcake. Place 1 candied tangerine slice on top of the frosting. Serve immediately.
