Tangerine Ginger Cupcakes with Fruits

7. 10. 2025

This recipe for fruit cupcakes hides ginger’s spiciness and tangerines’ sweetness. Enjoy a non-traditional Christmas cookie that everyone will like at the first bite!

Ingredients

For cupcakes

• 2 cups plain flour
• 1/2 cup of butter
• 1 tablespoon of powdered sugar
• Peel of 1 tangerine
• 1 pinch of salt
• 2 egg yolks

For filling

• 1 1/4 cups of tangerine juice
• Peel of 3 tangerines
• 1/2 cup caster sugar plus 1 tbsp
• 1 piece of fresh ginger (peeled and grated)
• 1 stick of cinnamon
• 2 large eggs
• 1 egg yolk
• 2 teaspoons corn flour
• 5 tablespoons of butter

Method

• Place the flour, butter, icing sugar, zest and salt in a food processor and mix.
• Add the egg yolks and mix again to combine; if it seems too dry, add a tablespoon or two of cold water.
• Turn the dough onto a lightly floured surface and shape it into a thick patty.
• Wrap it up and leave it in the fridge for 30 minutes until it hardens.
• Meanwhile, heat the oven to 350°F.
• Roll out the dough to a thickness of about 2-3 mm.
• Using cookie cutters, cut out six rounds, press each dough round firmly into the cupcake pan, and refrigerate for 20 minutes.
• Once cooled, line each cupcake with a piece of crumpled baking paper.
• Fill with beans or rice and bake for 15 minutes, then remove the rice and baking paper and bake for 10-12 minutes or until golden inside.
• Prepare the filling by putting the juice, zest, 100 g of sugar, ginger, and a cinnamon stick in a medium saucepan and bringing it to a boil.
• Remove from heat and let cool and infuse for 20-30 minutes. After infusing, strain through a fine sieve and pour back into the pot.
• In a separate bowl, whisk the egg, egg yolk, one tablespoon of sugar and cornmeal until smooth.
• Place the pot of juice mixture back on the stove and bring to a boil.
• Pour half of the juice over the eggs, whisking to combine, then add the other half and whisk thoroughly.
• Pour back into the saucepan, set over medium heat, and stir until the curd thickens.
• Remove from the heat and stir in the butter until completely melted, then pour the curd evenly into the cups and refrigerate for two to three hours or until completely set.

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