Sunshine Cupcakes

Mandarin orange cream cheese cupcakes with cream cheese and toasted almond frosting. 

 

Ingredients

• 2 1/4 cup(s) of flour
• 1 1/2 cup(s) of sugar
• 1 tbsp. of baking powder
• 1 tsp. of salt
• 1/3 cup(s) of vegetable oil
• 1/2 cup(s) of softened Philadelphia Cream Cheese Light or Regular
• 1 tbsp. of mandarin zest
• 1/2 cup(s) of fresh mandarin orange juice
• 1/2 cup(s) of milk
• 2 egg yolks
• 2 egg whites
• 1/4 cup(s) of softened butter
• 1 cup(s) of 250 gram softened Philadelphia Cream Cheese, regular or light
• 1 tsp. of grand marnier or pure vanilla extract
• 1 cup(s) of sifted confectioner's sugar
• 1 cup(s) of toasted sliced almonds
• 12 small mandarin segments for garnish

Directions

1. Preheat oven to 350. Line two muffin pans with cupcake liners.
2. Sift flour, baking powder and salt into a large mixing bowl. Add 1 cup of sugar to flour mixture.
3. In a separate bowl beat together oil, milk, cream cheese and mandarin zest. Beat one minute with electric mixer. Add mandarin juice and egg yolks and beat another 20 seconds or so.
4. Make a well in the centre of the flour mixture, add the wet ingredients and beat until everything is well incorporated.
5. In a separate bowl and using clean beaters, whip egg whites until foamy. Gradually add remaining ½ cup sugar and whip until egg whites hold a stiff peak.
6. Fold whites gently into batter. Divide batter evenly into 12 large cupcake liners. Bake for 20-25 minutes or until toothpick comes out clean. Cool cupcakes completely before frosting.
7. Whip together the remaining cream cheese, butter, grand marnier, and confectioner's sugar. Spread 2 tbsp each on cooled cupcakes, sprinkle with toasted almonds and top with a sliver of mandarin.