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For the cake: Preheat the oven to 350 degrees F 15.
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2
Line a cupcake pan with 12 regular-size cupcake liners or 24 mini cupcake liners.
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For the cake: Mix the flour, granulated sugar, baking soda and salt in a medium bowl.
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4
Combine the tangerine juice, canola oil, vinegar, orange extract and vanilla extract in a 5-quart mixer with a paddle attachment on first speed.
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5
Add the dry ingredients.
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Add the poppy seeds.
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Once all the dry ingredients are incorporated, turn the mixer up to second speed and mix well.
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Turn the mixer off.
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Fill the cupcake liners half full with batter.
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10
Bake until baked through, about 20 minutes.
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11
Cool the cupcakes completely.
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12
For the frosting: Whip the powdered sugar, vegetable shortening, 1/4 cup water, lavender extract and salt in a bowl with an electric mixer.
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13
Add additional water in very small amounts to get the creamy consistency if it is too thick.
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Put the frosting in a pastry bag and cut off 1/2-inch off the top.
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15
To assemble: Frost each cupcake with the lavender frosting.
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Place a tangerine slice on top.
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This recipe was created by a contestant during a cooking competition.
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The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.
