Ingredients

Instructions

  1. Preheat oven to 325°; insert liners into cupcake pans .
  2. In a bowl, sift flour, baking powder, salt, and baking soda.
  3. Add butter and sugar to the bowl of a stand mixer with the paddle attachment, beat at medium speed until mixture is light and airy.
  4. Reduce speed to low, add eggs in one at a time, mixing well.
  5. Add in half the orange juice and the ginger to the batter.
  6. Gradually add half the amount of dry ingredients, mixing until just incorporated; add in remaining orange juice and remaining half of dry ingredients, mixing until batter is smooth (don't overmix).
  7. Fill the cupcake liners 2/3 full; bake for 20-25 minutes, or until cupcakes are springy to the touch and a pick comes out clean.
  8. Remove from oven and cool on wire rack for 10 minutes.
  9. Make the glaze: Add orange juice, lemon juice, and powdered sugar into a small saucepan on low heat, mixing for about 2 minutes until liquids slightly evaporate.
  10. Remove from heat and glaze cupcakes with a tablespoon each.
  11. Wait about 5 minutes for glaze to cool and harden before topping with peeled tangerine wedge.