Succulent mandarin oranges and tangerines are plentiful at the start of the year. We decided to combine their bright flavor and color in a cupcake. (Some might call it a rich muffin.) These treats combine almond paste and poppy seeds with tangerine juice and rind. They are not too sweet so they could stand up to a rich frosting. But in keeping with the idea of lightness we’re serving them with a swirl of whipped cream and more grated rind.
Yield: 12 to 14 cupcakes
Cupcakes
Frosting
Cupcakes
Frosting
Because this recipe makes a generous dozen + cupcakes, freeze those you do not plan to eat in a day or two. Then thaw as many as are needed.
Recipe and photo used with permission from: Love’n Bake® - American Almond Products
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