Tangerine Dream Cupcakes
- Yield: Makes 24 cupcakes
- Prep Time: 25 minutes
- Cooking Time: 18 minutes
- 2 to 3 tangerines
- 1 (18.25-oz.) pkg. white cake mix
- Egg whites
- 1 2/3 cups whipping cream
- 3 tbsp. powdered sugar
- Preheat oven to 350°F. Line muffin tins with 24 paper cupcake liners; set aside. Grate tangerines to measure 2 teaspoons zest; set aside. Squeeze tangerines to measure 1/2 cup juice. In a large bowl combine cake mix, 1 teaspoon of the tangerine zest, plus tangerine juice and water to equal water amount on cake mix package. Add oil and egg whites according to package directions; stir to combine. Fill each muffin cup about two-thirds full with cake batter. Bake 18 to 22 minutes or until toothpick inserted into center of cupcakes comes out clean. Remove from pan; let cool on rack.
- For the frosting, in a deep, chilled bowl and with chilled beaters, beat together cream, powdered sugar and remaining 1 teaspoon tangerine zest at high speed until soft peaks form. Spread frosting evenly over cupcakes. Refrigerate until serving.
Per serving: 173 calories, 10g fat, 5g saturated fat, 23mg cholesterol, 165mg sodium, 20g carbohydrate, 0g fiber, 2g protein