TANGERINE CUPCAKES W/TANGERINE FROSTING

Steps:

• 1. Preheat oven to 350 degrees. Prep 6 wells in a muffin tin with liners.
• 2. In a large bowl, cream butter, sugar and zest. Add the egg yolk and mix thoroughly.
• 3. Add the flour, baking powder and salt to the butter mixture.
• 4. Add the sour cream and juice to the rest of the batter and beat till well combined.
• 5. Fill each cupcake well 2/3 full.
• 6. Bake for 12 to 15 minutes, do a toothpick test, if it comes out clean with just a couple of crumbs, remove them from the oven to cool briefly on a wire rack, then remove from the pan to cool completely before icing.
• 7. TANGERINE FROSTING:
• 8. Beat the egg whites and a pinch of salt, to form soft peaks using an electric mixer.
• 9. CANDIED TANGERINE:
• 10. Meanwhile, in a medium saucepan bring sugar, tangerine slices, juice and water to a boil, stirring occasionally.
• 11. Continue to boil until it reaches a soft ball stage (when a drop of syrup forms a soft ball when dropped in cool water) while continuing to stir occasionally.
• 12. Keep the mixer running, you'll need an extra set of hands.
• 13. While you pour a continuous stream of the molten syrup into the egg whites, continue to beat for about 5 minutes or until frosting is fluffy, glossy and cool.
• 14. Allow the tangerine slices to cool and harden on a wire rack.
• 15. Frost the cooled cupcakes and top with candied tangerine slices.
• 16. NOTE: IF THE ICING ISN'T ORANGE ENOUGH IN COLOR, YOU CAN ADD A DROP OR TWO OF FOOD COLORING.