Tangerine and Chocolate!

Well I did it again! I finished another "TODO" on my long list and I made Tangerine Cupcakes. Actually, I made chocolate cupcakes with tangerine frosting...but this is close enough to scratch off another "TODO".

Tangerines are not one of my favorite fruits but I wanted to see if I could manipulate the recipe and bump it up a notch or 2! My experiment turned out very well and the cupcakes are scrumptiously delicious! My husband ate 2 of them and he doesn't like tangerines at all.



For the cupcakes I made the same recipe, Beatty’s Chocolate Cake, that used for my Pinks, and I included the same changes and additions noted in my original recipe.

For the frosting I made a Tangerine Frosting and since I'm on a vinegar kick recently I added a tad of vinegar too.

Tangerine Feathered Cream Cheese Frosting
Recipe developed in the kitchen of Big-Black-Dog

4 oz. cream cheese, softened
1 stick of butter, softened
4 c. confectioner's sugar
Zest of 2 small tangerines
1 TBL of fresh tangerine juice
2 tsp balsamic vinegar (I used 18 year balsamic but any good balsamic is fine)

You can use a hand mixer, stand mixer or just beat by hand. Cream together butter and cream cheese. Add zest, vinegar, juice and mix well. Gradually add confectioner's sugar and beat until well mixed and fluffy and stiff enough for piping.

Pipe frosting onto cupcakes and decorate with confections of your choice. I used mini semi-sweet chocolate chip and 1 regular sized chocolate chip for the top.




I am entering my Tangerine Cupcakes in Sugar High Friday May Citrus Event hosted by Helen of Tartlette.




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