I previously posted about my happy dance in Sunflower Market over produce sales. The only problem with sales is I tend to over buy! What does one do with 4 tangerines nearing the end of their lives? No, not tangerade, but more cupcakes! These are one of my favorite cupcakes so far, and I am a chocolate girl, so I usually shy away from fruit based desserts, but I love the flavor combination of these cupcakes.
Citrus and Blueberry Cupcake:
The cupcake batter is a basic chiffon cake, and I just added the citrus and blueberry. Recipe adapted from http://www.bellaeats.com/blog/2010/8/19/celebrate-with-citrus-cupcakes.html.
- 5 eggs, separated
- 3 ounces unsalted butter, melted and cooled
- 6 ounces cup milk
- 1-1/2 tsp vanilla extract
- 2-1/4 cups all purpose flour
- 1-1/4 cups sugar
- 2-1/2 tsp baking powder
- 1/4 tsp salt
- Zest of 1 lemon
- Zest of 1 tangerine
- 1 lemon, juiced
- 2 tangerines, juiced
- 1 cup blueberries, frozen
- Preheat oven to 350º. Line muffin tins with 18 liners.
- In a small bowl, combine the egg yolks, butter, milk, lemon and tangerine juice, and vanilla. Set aside.
- In a large bowl, whisk together the flour, 1 cup of sugar, baking powder and salt to blend. Add the lemon and tangerine zest and blend with your fingers to separate clumps. Add the egg yolk mixture and stir until well combined, then add frozen blueberries, folding gently, and set aside.
- In a mixing fitted with whisk attachment, beat the egg whites on high-speed until they hold soft peaks. Lower the mixer speed to medium, gradually add the remaining 1/4 cup sugar, beat the whites until they hold stiff peaks. Stir about one-third of the egg whites into the batter. Fold remaining whites into the batter, gently, in two batches, to blend thoroughly.
- Scope the batter into muffin tins, fill each muffin cup 3/4 of the way full. Bake for 15 to 20 minutes, or insert toothpick in the center of a cupcake and it should come out clean.
- Let cupcakes cool for 10 minutes in pan. Remove the cupcakes from the pans and allow them to cool completely on wire racks.
Orange Italian Buttercream:
- 4 oz egg whites
- 8 oz sugar
- 1 oz Grand Mariner
- 1 oz water
- 8 oz butter
- 1 teaspoon vanilla
- 1 Tablespoons orange zest
- 3 Tablespoons orange juice
- 1 Tablespoon of Grand Mariner
- Before starting, you will need a thermometer and a small bowl of water and lemon juice and a pastry. This is for the syrup to dissolve crystallized sugar.
- In a stand mixer fitted with whisk attachment, place egg whites and whip until soft peaks, then gradually add 1 ounce of sugar.
- While egg whites are whipping, combine remaining sugar, water and Grand Marnier in clean pot over medium heat. Stir gently until sugar dissolves and cover pot. The syrup must be cooked to soft ball stage (220 degrees at high altitude, 230 degrees sea level), or just let boil for about 10 seconds.
- With the mixer still going on high-speed slowly pour the hot syrup down the side of the mixing bowl, keep whisking until egg whites are cooled.
- With the butter at room temperature and the mixer on high, slowly add to egg whites one tablespoon at time. Note: once the butter is all add the mixture will look very soupy, but just keep mixing on high for several minutes until mixture becomes thick.
- Once mixture is thick add vanilla, zest, juice and Grand Marnier.
- Fill pastry bag with desired tip and pipe on cupcake.
- 1 cup blueberries
- 1/2 cup sugar
- 1/2 cup water
- 1 lemon, zested and juiced
- Combine all ingredients in pot, bring to boil, cover and let simmer for about 20 minutes.
- Once cooled, spoon gently over cupcakes.
Enjoy the cupcakes!