Wednesday, June 26, 2013

Tangerine Cupcakes

tangerine cupcakes

  • 1 1/2 c all-purpose flour
  • 1 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1 stick unsalted butter, softened
  • 1 c sugar
  • 2 large eggs, at room temperature
  • 2 tsp vanilla extract
  • 2/3 c whole milk, at room temperature
  • 1 drop of doTERRA tangerine essential oil
Preheat the oven to 350 degrees.  Line a 12 cup muffin pan with paper liners.  Whisk the flour, baking powder, and salt in a bowl.  Beat the butter and sugar in a stand mixer fitted with the paddle attached on medium-high speed until fluffy, about 4 minutes. Beat in the eggs, one at a time, scraping down the bowl as needed.  Beat in the vanilla.  Reduce the mixer speed to medium-low, beat in half of the flour mixture, all of the milk, and then the remaining flour mixture until just combined.
Divide the batter among the muffin cups, filling each 3/4 of the way full.  Bake until a toothpick inserted into the center of a cupcake comes out clean, 18 – 20 minutes, rotating the pan halfway through.  Transfer the pan to a rack and let cool 5 minutes, then remove the cupcakes to the rack to cool completely.  Top with frosting.
  • 1 8 oz. stick of cream cheese
  • 1 stick unsalted butter, softened
  • 1 Tbs vanilla extract
  • 4 c powdered sugar
  • 2 – 3 drops doTERRA tangerine essential oil
  • for color: use 9 red drops and 10 yellow drops
In a large bowl mix the cream cheese, butter, and vanilla.  Add one cup of powdered sugar at a time, beat until completely combined.  Add 2 – 3 drops of doTERRA tangerine essential oil (to taste), add food coloring.

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