Mandarin cupcakes
Mar 29, 2012 1:00pm- 25 mins preparation
- 25 mins cooking
- Makes 18 Item
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Ingredients
Icing
- 250 gram chopped cream cheese
- 3 cup sifted icing sugar
- 1 mandarin, finely grated zest
- 1/2 teaspoon ground cinnamon
Mandarin cupcakes
- 180 gram butter, softened
- 1 cup caster sugar
- 1 teaspoon vanilla extract
- 1 mandarin, finely grated zest and juice, plus 2 extra, peeled and segmented
- 3 eggs
- 2 cup sifted self-raising flour
- 3/4 cup natural yoghurt
- 2 tablespoon toasted chopped pistachios
Method
Mandarin cupcakes
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1Preheat oven to moderate, 180°C Lightly grease 18 holes of two, 12-hole muffin pans, or line with paper patty cases.
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2Using an electric mixer, beat butter, sugar, vanilla and zest together, until pale and creamy. Add eggs, one at a time. Beat well. Fold through flour alternately with combined yoghurt and juice, until well combined. Fold in chopped segments of 1 extra mandarin.
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3Spoon mixture among recesses until 2/3 full. Bake for 20-25 minutes, until cooked when tested. Cool in pan, then transfer to a wire rack to cool completely.
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4ICING: In a medium bowl, using an electric mixer, beat cream cheese and icing sugar together until light and fluffy. Beat in zest and cinnamon.
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5Spread icing on cakes. Top with halved segments and pistachios.
Notes
MAKES 18
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