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
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.
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
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