Cupcakes with tangerines

Juicy tangerine muffins are an easy pastry with a festive flavor. Fluffy and airy cupcakes inside and a slightly crispy crust are the perfect combination.

Ingredients

• tangerines - 1 pc. (80 g)
• Wheat flour - 230 g
• Eggs - 2 pcs.
• Vegetable oil - 100 ml
• Sugar - 150 g
• Baking powder - 1 teaspoon
• Vanillin - a pinch
• Butter or vegetable oil (for greasing the mold) - 1 teaspoon

Directions

1. The dough for such citrus muffins is prepared very simply and quickly, so it is best to turn on the oven in advance to warm up to a temperature of 180 degrees.
2. Wash the mandarin thoroughly with hot water, cut into small pieces along with the peel, remove the seeds. Send the chopped tangerine to the blender bowl.
3. Grind to a puree. If the tangerine is not too juicy and the puree is dry, add 1-2 tbsp. spoons of water.
4. Combine eggs and sugar in a deep bowl. Beat with a whisk or mixer for about 3-4 minutes, until fluffy, whitening and sugar has dissolved.
5. Add vegetable oil and vanilla, mix thoroughly again for about 1 minute
6. Place the tangerine puree in a bowl. Pour through a fine sieve about 1/3 of the flour. Mix thoroughly.
7. Pour in remaining flour with baking powder. Mix thoroughly again until a homogeneous mass without lumps.
8. The dough for cupcakes should turn out to be quite thick, viscous and drain from the spatula in a wide "ribbon", leaving beautiful stains on the surface.
9. Grease cupcake molds with butter or vegetable oil. If you use silicone or paper molds, then you do not need to lubricate them.
10. Divide the dough into molds, filling the cells by about 2/3 of the volume.
11. Bake the tangerine muffins in an oven preheated to 180 degrees for about 25 minutes, until a nice caramel color.
12. Carefully remove the baked cupcakes from the molds and cool slightly.
13. Juicy, tender muffins with tangerines are a great addition to a cup of tea or coffee!
14. Bon appetit!