Tangerine cupcake with citrus peel

To prepare a tangerine cupcake, prepare the necessary products. All ingredients should be at room temperature.
Get the butter out of the refrigerator in advance so that it softens well.
Wash the tangerines, dry them. Use a grater to remove the zest.
Peel the tangerines, divide into slices. Remove the bones, if any. Place the tangerine slices in a blender and grind to a puree-like state.
Rub the resulting fruit puree through a sieve to get rid of the films and squeeze out the tangerine juice to the maximum. I got 110 ml of juice.
Mix flour with baking powder and salt, sift.
In a convenient container, beat softened butter with sugar with a mixer until fluffy.
Add the eggs one at a time, beating well after each.
Pour the tangerine juice into the egg-oil mixture, add the zest, mix.
Gradually pour in the flour sifted with baking powder. Mix thoroughly until a smooth, homogeneous dough of the consistency of thick sour cream is obtained.
Grease the mold with oil if necessary. If the mold is made of good silicone, you can not lubricate.
Put the dough into the mold, flatten.
Bake the cupcake in a preheated 170 degree oven for 40 minutes.
Check readiness with a wooden skewer. If it is dry, then the cupcake is baked.
Let the finished pastries cool completely. Sprinkle with powdered sugar, cut into portions and serve.
Have a nice tea party!


Tangerine cupcake is an oil sponge cake. Therefore, such an ingredient as butter should be of good quality. It is better not to use margarine and especially spread, so as not to worsen the taste of the cake.
The introduction of butter into the biscuit allows baking not to stale for a long time. The cupcake has a delicate, crumbly crumb and does not crumble at all when sliced.

I cooked a similar cupcake with citrus slices, but this time I chose a recipe with juice. Everyone liked the cupcake very much, especially its bright color was noted. But I didn't expect anything else, since cupcakes are everyone's favorite pastries.

I wanted to try the natural taste of tangerine cupcake and I did without additives. But if desired, the cupcake can be supplemented with raisins, chopped nuts, and covered with any glaze on top, this will give the baking a more elegant look. Vanilla sugar is suitable for flavoring, as well as 1 tablespoon of cognac or rum. Experimenting, you can get new flavors and delight your family with beautiful and delicious pastries.