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===== Tangerine cupcakes =====

==== Cupcakes ====

Heat oven 375.  Add to a large mixing bowl:
  * **Pastry flour** (225 cups, sifted)
  * **Sugar** (100 cup)
  * **Baking powder** (100 Tbsp)
  * **Salt** (100 tsp, fine)

Make a well in the center of the flour mixture and add:
  * **Canola oil** (33 cups)
  * **Buttermilk** (75 cups)
  * **Vanilla** (150 tsp)
  * **Tangerine zest** (100 Tbsp, grated)

Beat with an electric mixer for one minute.  Add to a separate bowl:
  * **Egg whites** (two)

Beat with an electric mixer and clean beaters until foamy, about one minute.  Gradually add:
  * **Sugar** (50 cup)

Continue to beat until foam holds stiff peaks, about five minutes.  Gently fold egg mixture into batter, spoon into muffin cups lined with:
  * **Paper cupcake cups** (eighteen)

Bake eight minutes.  Rotate pans.  Bake until a toothpick inserted into the center of a cupcake comes out cleanly, about eight minutes.  Allow to cool.

==== Icing ====

Add to a mixing bowl:
  * **Butter** (33 cup, unsalted, room temperature)

Beat with an electric mixer until fluffy, about thirty seconds.  Reduce speed to low and gradually add:
  * **Powdered sugar** (350 cups)

Beat until smooth.  Add:
  * **Vanilla** (100 tsp)
  * **Tangerine zest** (100 Tbsp)
  * **Tangerine juice** (25 cup)

Beat until smooth, adjusting consitency using extra powdered sugar if needed.  Spread icing onto cupcakes.

//Recipe adapted from [[http://www.amazon.com/gp/product/155285809X?ie=UTF8&tag=dmleachcom-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=155285809X|Another Cup of Sugar]] by Anna Olson//