Tangerine Cupcakes

Another cupcake recipe I tried for the upcoming bake sale. I have lots of chocolate cakes on my list, so I thought something citrusy might be nice.  I made a tangerine cake batter and my favourite swiss meringue buttercream, coloured orange and flavoured with tangerine juice.

Cupcakes
1 1/2 cups cake flour
1 1/4 tsp. baking powder
1/4 tsp. salt
1/2  cup unsalted butter, softened
1 1/4 cups granulated sugar
2 large eggs
zest of one tangerine
3 tbsp. fresh squeezed tangerine juice
1 tsp. vanilla extract
1/3 Cup milk

Preheat oven to 350, line a cupcake pan with paper liners.

In a small bowl, mix together the cake flour, baking powder and salt.  Set aside.

In the bowl of an electric mixer, cream together the butter and sugar, until pale and fluffy.  Add the eggs one at a time, add the zest, juice and vanilla and mix well.  Add the flour mixture in 3 additions, alternating with the milk.

Fill each cupcake liner 3/4 full and bake for 18 minutes.

Tangerine swiss meringue buttercream:
2 cups unsalted butter, at room temperature
5 large egg whites
1 cup + 2 tbsp of sugar
1 teaspoon pure vanilla extract
3 tbsp tangerine juice
zest of one tangerine
 pinch of salt

To make the frosting, put a few inches of water in a large saucepan and bring to the boil. Put the egg whites, sugar and salt into a bowl that will fit over the pan of water and whisk until it reaches 150 degrees and the sugar has all melted. Transfer mixture to the bowl of your stand mixer and whisk on medium speed until the bowl feels cold (this can take up to 10 minutes) add the butter 2 tablespoons at a time, finally beat in the vanilla and the tangerine zest and juice.