Makes 12
Ingredients:
• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon baking soda
• 1⁄2 cup butter, room temperature
• 1 1⁄4 cups sugar
• 3 eggs
• 1⁄2 cup orange juice
• 1 tablespoon fresh ginger, thinly grated
Glaze:
• 2 tablespoons orange juice
• 2 tablespoons lemon juice
• 1 cup powdered sugar
Preheat oven to 325°F. Prepare cupcake pans with liners. In one bowl, sift flour, baking powder, salt, and baking soda. Beat in butter and sugar at medium speed until mixture is light and airy. Reduce speed to low. Add eggs. Mix well. Add half the orange juice and the ginger.
Slowly add in dry ingredients, mixing until just incorporated. Add remaining orange juice, mixing until batter is smooth. Don’t overtax.
Fill the cupcake liners 2/3 full. Bake for 20–25 minutes, or until cupcakes are springy to the touch and a toothpick comes out clean. Let cool for 10 minutes.
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. Remove from heat and glaze cupcakes with a tablespoon each.
After glaze cools (about 5 minutes), you have the option to garnish it with a tangerine or mandarin orange slice.