Preheat over to 350 degrees Farenheight. Line
muffin tins with 24 paper cupcake liners; set
aside. Grate tangerines to measure 2 teaspoons
zest; set aside. Squeeze tangerines to measure 1/2
cup juice. In a large bowl combine cake mix, 1
teaspoon of the tangerine zest, plus tangerine
juice and water to equal water amount on cake mix
package. Add oil and egg whites according to
package directions; stir to combine. Fill each
muffin cup about two-thirds full with cake batter.
Bake 18 to 22 minutes or until toothpick inserted
into center of cupcakes comes out clean. Remove
from pan; let cool on rack.
For the frosting, in a deep, chilled bowl and with
chilled beaters, beat together cream, powdered
sugar and remaining 1 teaspoon tangerine zest at
high speed until soft peaks form. Spread frosting
evenly over cupcakes. Refrigerate until serving.
Nutritional Information per Serving- 175 calories,
10g fat, 5g saturated fat, 25mg cholesterol, 165mg
sodium, 20g carbohydrate, 0g fiber, 2g protein
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