Tangerine Cupcakes

• flour↗2 1⁄4 cups
• sugar↗1 1⁄2 cups
• baking powder↗1 tablespoon
• salt↗1 teaspoon
• canola oil↗1⁄3 cup
• buttermilk↗3⁄4 cup
• vanilla extract↗1 1⁄2 teaspoons
• fresh tangerine zest↗1 tablespoon
• fresh tangerine juice↗1⁄4 cup
• large egg↗1

  separated

• butter↗1⁄3 cup
• icing sugar↗3 1⁄2 cups
• vanilla extract↗1 teaspoon
• fresh tangerine zest↗1 tablespoon
• fresh tangerine juice↗1 -2 tablespoon
• tablespoons orange sprinkles↗3

Step-by-step instructions

1. 1

   Preheat Oven 375 Degrees Fahrenheit, Line muffin tin with 18 cups.

2. 2

   Mix flour, 1 cup of the sugar, baking powder, and salt in a large bowl.

3. 3

   Make well in the centre and add oil, buttermilk, vanilla, and tangerine zest (1 Tbsp). Beat one minute.

4. 4

   Add tangerine juice (1/4 cup) and egg yolks and beat another minute.

5. 5

   In a separate bowl, using clean beaters, whip egg whites until foamy.

6. 6

   Gradually pour in remaining 1/2 cup of sugar and whip until whites hold stiff peak.

7. 7

   Fold whites gently into batter and spoon into muffin cups.

8. 8

   Bake 15 minutes, until cupcakes spring back when pressed. Cool completely.

9. 9

   Icing:.

10. 10

    Beat butter until fluffy.

11. 11

    On low speed, beat in icing sugar until smooth.

12. 12

    Beat in Vanilla (1 tsp), tangerine zest (1 Tbsp), and tangerine juice (1-2 Tbsp).

13. 13

    If icing is too thin, add more sugar.

14. 14

    Spread onto cupcakes, garnish with sprinkles.