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Tangerine Cupcakes with Coconut Frosting

Makes: 30 servings
Cool 10 mins to 15 mins Bake 350°F 18 mins to 20 mins
Tangerine Cupcakes with Coconut Frosting
  • 4  eggs
  • 4  egg yolks
  • 1/2  cup  buttermilk
  • 1  teaspoon  vanilla
  • 1/2  cup  cooking oil
  • 2 1/3  cups  cake flour
  • 2  teaspoons  baking powder
  • 1/2  teaspoon  salt
  • 1/4  teaspoon  baking soda
  • 3/4  cup  butter, softened
  • 2  cups  granulated sugar
  • 1  tablespoon  finely shredded tangerine or orange peel
  • 3  tablespoons  frozen orange tangerine blend concentrate, or orange juice concentrate, thawed
  • 1 8  ounce package  cream cheese, softened
  • 6  tablespoons  butter, softened
  • 1/2  teaspoon  vanilla
  • 3  cups  powdered sugar
  •  Flaked coconut

1. Line 30 muffin cups with paper bake cups. In a medium bowl whisk together eggs, egg yolks, buttermilk, the 1 teaspoon vanilla, and the cooking oil; set aside. In another bowl stir together cake flour, baking powder, salt, and baking soda; set aside.

2. In a large mixing bowl, beat 3/4 cup butter with an electric mixer on medium to high speed for 30 seconds. Gradually add granulated sugar and the peel. Alternately add flour mixture and egg-buttermilk mixture stopping to scrape bowl as needed. Add the thawed concentrate; mix until just combined.

3. Fill prepared muffin cups two-thirds full. Bake in a 350 degree F oven for 18 to 20 minutes or until cupcakes are golden brown and spring back when lightly pressed. (Cupcakes will dip slightly in centers). Cool on a wire rack for 10 to 15 minutes. Remove cupcakes from pan and cool completely before frosting.

4. For frosting, in a large mixing bowl beat cream cheese, the 6 tablespoons butter, and 1/2 teaspoon vanilla until combined. Gradually add powdered sugar; beat until smooth. Frost cupcakes and sprinkle with flaked coconut. Makes 30 cupcakes.

From the Test Kitchen
  • If you don't have 30 muffin cups, chill batter while your first batch of cupcakes bake. Wash pans; bake remaining batter as directed above.

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