Creamy Mandarin Cupcakes

Préparation

Étape 1 : Prepare the batter

Preheat the oven to 180°C. Wash the mandarins and zest two of them, then squeeze them to get about 15 cl of juice.

In a bowl, whisk the eggs with the sugar until frothy. Add the melted butter, mandarin juice and zest, then mix.

Étape 2 : Add the dry ingredients

In a second bowl, mix the flour with the baking powder.

Pour the dry ingredients into the wet mixture and mix just enough to get a smooth batter, without overworking it to keep it soft.

Étape 3 : Bake the cupcakes

Divide the batter among a buttered muffin tin, filling each well three quarters full.

Bake for 15 to 18 minutes: the cupcakes should be golden and a skewer inserted in the centre should come out clean. Let cool slightly then turn out.

Étape 4 : Make the creamy glaze

In a bowl, whisk the cream cheese with the icing sugar and vanilla extract.

Add a tablespoon of mandarin juice and mix until you get a smooth, creamy glaze, loosening with a little more juice if needed.

Étape 5 : Glaze and enjoy

Once the cupcakes are completely cool, top each one with the creamy glaze using a spatula or piping bag.

Decorate with a little mandarin zest and let the glaze set for a few minutes. These cupcakes keep for 3 days in an airtight box.