Tangerine Cupcakes

Directions

1. 1
   Preheat Oven 375 Degrees Fahrenheit, Line muffin tin with 18 cups.
2. 2
   Mix flour, 1 cup of the sugar, baking powder, and salt in a large bowl.
3. 3
   Make well in the centre and add oil, buttermilk, vanilla, and tangerine zest (1 Tbsp). Beat one minute.
4. 4
   Add tangerine juice (1/4 cup) and egg yolks and beat another minute.
5. 5
   In a separate bowl, using clean beaters, whip egg whites until foamy.
6. 6
   Gradually pour in remaining 1/2 cup of sugar and whip until whites hold stiff peak.
7. 7
   Fold whites gently into batter and spoon into muffin cups.
8. 8
   Bake 15 minutes, until cupcakes spring back when pressed. Cool completely.
9. 9
   Icing:.
10. 10
    Beat butter until fluffy.
11. 11
    On low speed, beat in icing sugar until smooth.
12. 12
    Beat in Vanilla (1 tsp), tangerine zest (1 Tbsp), and tangerine juice (1-2 Tbsp).
13. 13
    If icing is too thin, add more sugar.
14. 14
    Spread onto cupcakes, garnish with sprinkles.