Mandarin Cupcakes with Chocolate Glaze
5 servings
60 minutes
Mandarin cupcakes with chocolate glaze are an exquisite blend of citrus freshness and rich chocolate flavor. Chinese cuisine is renowned for harmoniously combining sweet and sour notes, and this recipe is no exception. The delicate batter infused with mandarin aroma offers lightness and airiness, while the chocolate glaze adds depth of flavor, making the dessert truly tempting. These cupcakes are perfect for cozy evenings, festive tables, or simply enjoying the moment. They can be decorated with caramelized mandarin slices, adding extra texture and sophistication. Such a dessert is a true gastronomic delight.
1
Cream the butter (should be at room temperature) with sugar, vanilla, and salt. Add the yolk, grated mandarins (zest, pulp, juice). Pour in the flour, mix, and add baking soda, quenched with lemon juice. Add the whipped egg whites. Mix everything thoroughly. Grease the muffin tin with butter. Pour the batter into the molds to 1/3 full (the batter will rise while baking). Bake for 30 minutes at 180 degrees.
- Butter: 2 tablespoons
- Sugar: 200 g
- Vanillin: 0.5 teaspoon
- Salt: pinch
- Chicken egg: 3 pieces
- Tangerines: 3 pieces
- Wheat flour: 2 glasss
- Soda: 0.5 teaspoon
- Lemon juice: 1 tablespoon
2
Mix cocoa and sugar. Add melted butter and hot cream. Place on low heat, stirring constantly, until a homogeneous mass is achieved.
- Cocoa: 5 tablespoon
- Sugar: 200 g
- Butter: 2 tablespoons
- Cream 20%: 5 tablespoon
3
Pour chocolate glaze over the cupcakes.
4
You can decorate with some sprinkles if desired (I decorated with mandarin slices cooked in syrup).