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1
Preheat oven to 350F and grease and line muffin tin with cupcake liners.
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2
Combine flour, baking soda, baking powder, and salt and set aside.
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3
Beat the butter, sugar, and tangerine zest until fluffy.
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4
Add eggs one at a time, beating until well combined.
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5
Add about 1/3 of the flour mixture to the egg/sugar mixture and beat until combined.
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6
Add about 1/3 of the tangerine juice and beat until combined.
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7
Repeat until all of the flour and juice has been adding in.
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8
Pour batter into cupcake liners and bake 25-30 minutes.
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9
A toothpick should come out clean.
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10
Let muffins cool.
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11
Ok honestly, I really struggled with the frosting.
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12
I envisioned a marshmallow flavored frosting that would be stiff enough to pipe out of an icing bag and then I planned on making a little icing tower and dipping it in coconut flakes.
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13
But I failed haha.
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14
Mine was a thick but liquid frosting and I messed with it for a long time and eventually gave up so I think this is what I did after all the experimenting.
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15
If I were to try again though, I would probably try beating whipping cream and sugar and adding in marshmallow fluff.
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16
Melt marshmallows and a little whipping cream in a saucepan.
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17
Remove from heat once it's liquid and beat with another cup or so of whipping cream and additional sugar.
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18
I beat it for like 20 minutes and then left it in my fridge covered over night.
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19
The next day, I stirred the frosting and put it on the cupcakes.
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20
Wait about 30 seconds until frosting stops dripping and then dunk frosting side down into a plate of coconut flakes.
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21
Let them sit for a few minutes.
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22
Add a sprinkle more of coconut flakes to each one.
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23
Decorate with tangerine slices and rind spirals.
