-
1
For the cupcakes: Preheat the oven to 325 degrees F. Line a mini cupcake pan with 24 mini cupcake liners or a regular-size cupcake pan with 12 cupcake liners.
-
2
Sift the flour, baking soda and salt into a medium bowl.
-
3
Set the bowl aside.
-
4
In the bowl of an electric stand mixer with a paddle attachment, mix the water, mayonnaise and cocoa powder together.
-
5
Add the granulated sugar and flour mixture and mix on medium speed for 2 minutes.
-
6
Using a bowl scraper, fold in the chocolate chips.
-
7
Fill the cupcake liners two-thirds full with batter and bake until golden and baked through, 25 to 35 minutes.
-
8
Cool the cupcakes completely.
-
9
For the filling: In the bowl of an electric stand mixer with the paddle attachment, combine the ricotta cheese, powdered sugar and tangerine zest on low speed until all components are thoroughly combined.
-
10
For the ganache: Bring the heavy whipping cream to a slight boil in a small saucepan over medium-high heat.
-
11
Immediately remove from heat and pour over chocolate chips in a glass or heat resistant bowl.
-
12
Gently stir the mixture until all of the chocolate chips have melted.
-
13
Set in the refrigerator to expedite the cooling and thickening process.
-
14
For the candied tangerines: Slice the tangerines into 12 medium-thin slices.
-
15
Sprinkle a thick layer of sugar in a medium saucepan and lay the tangerine slices in the sugar.
-
16
Sprinkle another thick layer of sugar over the top of the tangerine slices and cook the fruit over medium-high heat until caramel in color.
-
17
Remove the pan from the heat and remove the tangerine slices onto a heat-resistant plate using tongs.
-
18
To assemble: Core the cupcakes by taking a small knife to the center of each one and cutting in a circle from the top to bottom of the cake.
-
19
Fill this hole with the tangerine cheese until the filling reaches the top of the cake.
-
20
Using a knife, place a smattering of chocolate ganache on the top of the cupcake near the filling.
-
21
Stick a wedge of the Tuile Cookie into the filling and garnish with a slice of candied tangerine.
-
22
This recipe was created by a contestant during a cooking competition.
-
23
The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.
-
24
Preheat the oven to 325 degrees F. Line a cookie sheet with parchment paper.
-
25
In the bowl of an electric stand mixer with the paddle attachment, cream the butter and powdered sugar.
-
26
Add the egg whites, one at a time, scraping the sides of the bowl after each addition.
-
27
Add the vanilla extract and the flour and mix until all the ingredients are thoroughly combined.
-
28
With an offset spatula, spread the tuile cookie dough onto the lined cookie sheet to about 1/8-inch thick.
-
29
Bake until golden brown, 10 to 15 minutes.
-
30
Cool completely.
-
31
Mix the purple food coloring, vodka and cornstarch together until the desired consistency of food-safe paint is acquired.
-
32
Using a medium round brush, splatter the paint onto the tuile cookie in an abstract fashion.
-
33
Break the cookie into imperfect shapes (about 3-inch pieces).
