Cupcakes with orange flowers

Votes: 1

Time: 1 hour 40 min.
Complexity: easily
Servings: 12

Nutritional value per serving:

Calories 465, total fat 21 G., saturated fats 13 G., proteins 3 G., carbohydrates 68 G., fiber 1 G., cholesterol 83 mg, sodium 151 mg, sugar 54 G.

Have you ever noticed how mandarin orange segments resemble flower petals? Why not decorate cupcakes with them to create a summer meadow on the table? Arrange the mandarin orange segments like a flower on frosted cupcakes, and place a raspberry in the center. Brush the raspberry lightly with apricot jelly for a glossy finish. Kids will love assembling (and devouring!) this charming dessert, and you'll be proud that your baked goods are a little healthier with juicy fresh fruit, perfectly complementing the soft cake with buttery frosting.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cupcakes

1 and 1/3 cups premium flour
1 teaspoon baking powder
0.5 tsp salt
110 g unsalted butter, room temperature
1 cup granulated sugar
Half a vanilla bean, split lengthwise and scrape out the seeds
2 large eggs
2 tsp vanilla extract
0.5 cups of milk
Special equipment: a pastry bag fitted with a plain round tip (approximately 1 cm in diameter).

Glaze

165 g unsalted butter, room temperature
3 cups powdered sugar
2 tbsp. milk
2 tsp vanilla extract
6 small tangerines, peeled and divided into segments
12 raspberries
1/4 cup apricot jelly

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, eggs, milk, vanilla pod, Apricot jam, tangerines, raspberry

Cooking the dish according to the recipe:

Preheat oven to 175°C. Line a 12-cup metal muffin pan with paper liners.

When measuring flour, spoon it into a dry measuring cup and remove any excess. Scooping flour directly from the bag with a measuring cup will compact it, resulting in dry baked goods.
Cupcakes:

In a medium bowl, combine the flour, baking powder, and salt; set aside. Using a mixer on medium speed, beat the butter, granulated sugar, and vanilla seeds until light and fluffy, about 3 minutes. Beat in the eggs one at a time until fully incorporated, then add the vanilla extract. Reduce the mixer speed to low and beat in half the flour mixture, then the milk, then the remaining flour mixture, until combined.

Divide the batter among the cupcake liners and bake until the tops are lightly browned and spring back when lightly pressed, about 25 minutes. Cool the cupcakes in the pans for a few minutes, then transfer them to a wire rack to cool completely.
Glaze:

In a large bowl, beat the butter and powdered sugar with a mixer on medium speed until smooth. Increase the mixer speed to medium-high and beat until fluffy, another 2-3 minutes. Stir in the milk and vanilla extract until fully incorporated. Transfer the icing to a pastry bag fitted with a plain round tip (1 cm).
Pipe frosting evenly onto each cupcake and top with mandarin orange slices, all in the same direction, touching in the center. Place a raspberry in the center of each cupcake. Mix the jelly with 1 tablespoon of water and microwave until warm but not hot, about 30 seconds. Using a pastry brush, lightly brush the jelly onto the mandarin and raspberries.