Ted’s birthday came around once again and we settled on this tangerine scented spice goodie for dessert.
Tangerine Spice Cupcakes
Servings: 24 cupcakes
Prep time: 15 minutes
Total time: 35 minutes
- 2 cups all-purpose flour
- 1 1/4 tsp. baking soda
- 1 tsp. baking powder
- 1/2 tsp. table salt
- 2 tsp ground cinnamon (I used Penzey’s Vietnamese cinnamon)
- 3/4 tsp. ground cloves
- 1/2 tsp. freshly grated nutmeg
- 1/4 cup butter, softened
- 1/4 cup shortening
- 1 1/2 cups packed dark brown sugar
- 1/2 cup water
- 2 eggs
- 1 tsp. vanilla extract
- 1/4 tsp. tangerine oil
- Arrange oven rack in the center of the oven and preheat to 350°F. Line 2 12-cup muffin trays with cupcake liners.
- In a bowl whisk together the flour, soda, powder, salt and spices. Set aside.
- Combine the butter, shortening and sugar in the bowl of stand mixer with a paddle attachment. Beat for ~2 minutes until combined and fluffy.
- Add the water, eggs, vanilla and tangerine oil to the mixer bowl. Beat on low until combined.
- Add the dry ingredients and mix until just combined. Remove bowl from mixer and scrap sides. Give the batter a final mix by hand to make sure any stray flour is incorporated.
- Use a disher to fill the cupcake liners.
- Bake for 20 minutes on the same oven rack, rotating the pans and swapping sides half way through backing. Test with a toothpick at the end of baking; it should come out clean if inserted in the center of a cupcake.
Tangerine oil can be found online or as part of a set in specialty cooking gear stores such as Sur La Table. A little bit goes a long way.
This recipe is based on a sour cream spice cake from an old Betty Crocker cookbook I received when I first moved out on my own. I’ve tweaked the ingredient list, reordered it to match how I prepare the batter and rewritten the “dump everything and mix” instructions.