Hey everyone, it is Jim, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, tangerine dream cupcakes. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Tangerine dream cupcakes is one of the most well liked of recent trending meals on earth. It’s simple, it is fast, it tastes yummy. It’s enjoyed by millions every day. Tangerine dream cupcakes is something which I have loved my whole life. They are nice and they look fantastic.
Fold whites gently into batter and spoon into muffin cups. Gradually add powdered sugar; beat until smooth. Frost cupcakes and sprinkle with flaked coconut.
To begin with this recipe, we must prepare a few components. You can cook tangerine dream cupcakes using 14 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Tangerine dream cupcakes:
- Take 2 cup flour
- Get 1 tsp baking powder
- Get 1/4 tsp baking soda
- Get 1 pinch salt
- Make ready 1/2 cup butter
- Make ready 1 1/2 cup sugar
- Prepare 1 tbsp grated tangerine zest
- Prepare 1/2 cup tangerine juice
- Prepare 5 extra tangerines for decorating
- Prepare 2 eggs
- Prepare 3 cup sweetened coconut flakes
- Make ready 2 cup mini marshmallows
- Take 1 1/4 cup whipping cream
- Prepare 3 tbsp sugar
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Instructions to make Tangerine dream cupcakes:
- Preheat oven to 350°F and grease and line muffin tin with cupcake liners.
- Combine flour, baking soda, baking powder, and salt and set aside.
- Beat the butter, sugar, and tangerine zest until fluffy. Add eggs one at a time, beating until well combined.
- Add about 1/3 of the flour mixture to the egg/sugar mixture and beat until combined. Add about 1/3 of the tangerine juice and beat until combined. Repeat until all of the flour and juice has been adding in.
- Pour batter into cupcake liners and bake 25-30 minutes. A toothpick should come out clean. Let muffins cool.
- Ok honestly, I really struggled with the frosting. I envisioned a marshmallow flavored frosting that would be stiff enough to pipe out of an icing bag and then I planned on making a little icing tower and dipping it in coconut flakes. But I failed haha. Mine was a thick but liquid frosting and I messed with it for a long time and eventually gave up so I think this is what I did after all the experimenting. If I were to try again though, I would probably try beating whipping cream and sugar and adding in marshmallow fluff.
- Melt marshmallows and a little whipping cream in a saucepan. Remove from heat once it's liquid and beat with another cup or so of whipping cream and additional sugar. I beat it for like 20 minutes and then left it in my fridge covered over night.
- The next day, I stirred the frosting and put it on the cupcakes. Wait about 30 seconds until frosting stops dripping and then dunk frosting side down into a plate of coconut flakes.
- Let them sit for a few minutes. Add a sprinkle more of coconut flakes to each one. Decorate with tangerine slices and rind spirals.
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