Ingredients
Muffins
- 100 grams (3.5 ounces) tangerine pulp
- 2 eggs
- 70 grams (2.5 ounces) butter
- 125 grams (4.4 ounces) flour
- 80 grams (2.8 ounces) sugar
- 35 grams (1.2 ounces) sour cream 15%
- 8 grams (0.28 ounces) baking powder
Filling
- 2 egg yolks
- 85 grams (3 ounces) tangerine juice
- 20 grams (0.7 ounces) sugar
- 5 grams (0.18 ounces) corn starch
- 20 grams (0.7 ounces) butter 82.5%
Frosting
- 65 grams (2.3 ounces) egg whites
- 130 grams (4.6 ounces) sugar
- 180 grams (6.3 ounces) butter 82.5%
Equipment
- Blender
Great for pureeing tangerine slices into a smooth pulp. Make sure to clean thoroughly to avoid any unwanted flavors in your next smoothie!
- Sieve
Essential for ensuring your tangerine pulp is smooth and free from film. Choose one with a fine mesh for best results.
- Mixing Bowls
A set of various sizes will be handy as you will be mixing different ingredients separately.
- Whisk
Perfect for combining ingredients smoothly. A good quality whisk will make your life easier.
- Oven
Preheat to 160°C (320°F) for baking the cupcakes. A reliable oven thermometer can help ensure accurate baking temperatures.
- Water Bath Setup
Needed for both the filling and frosting. A double boiler or a heatproof bowl over a pot of simmering water works well.
- Mixer
An electric mixer will save time and effort, especially when whipping your frosting to the perfect consistency.
- Pastry Bags
Useful for decorating cupcakes with your beautiful, fluffy crème. If you don't have one, a ziplock bag with the corner snipped off can also work in a pinch.
Instructions
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Servings
Variations
Faq
- How do I know if the sugar is completely dissolved in the frosting mix?
Rub a small amount of the egg white and sugar mixture between your fingers – if you can't feel any grains, it's fully dissolved!
- What can I substitute for tangerine pulp if I can't find fresh tangerines?
If tangerines are not in season, you can use store-bought tangerine juice or even orange pulp for a slightly different but still delicious flavor.
- Why do I need to put the finished curd in the fridge for 2 to 3 hours?
This helps the curd to stabilize and thicken, giving it the perfect consistency for filling your cupcakes.
- Can I prepare the frosting ahead of time?
Absolutely! You can make the frosting a day in advance. Just keep it refrigerated and re-whip it briefly before use to bring back its fluffiness.
- Why is it important to prevent water droplets from entering the bowl before whipping the frosting?
Any extra water can affect the consistency of the frosting, making it less stable and harder to achieve the perfect fluff.
- Can I use a hand mixer if I don't have a stand mixer?
Yes, you can! Just be prepared for a bit of extra effort and hold onto the mixer firmly as you whip the frosting to the desired volume.