Ginger Orange Cupcakes

• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1/4 teaspoon baking soda
• 1/2 cup butter, room temperature
• 1 1/4 cups sugar
• 3 eggs
• 1/2 cup orange juice
• 1 tablespoon fresh ginger, thinly grated
• Garnish
• tangerines, slice or mandarin orange slice
• Glaze
• 2 tablespoons orange juice
• 2 tablespoons lemon juice
• 1 cup powdered sugar

1. Preheat oven to 325u0b0; insert liners into cupcake pans .
2. In a bowl, sift flour, baking powder, salt, and baking soda.
3. Add butter and sugar to the bowl of a stand mixer with the paddle attachment, beat at medium speed until mixture is light and airy.
4. Reduce speed to low, add eggs in one at a time, mixing well.
5. Add in half the orange juice and the ginger to the batter.
6. Gradually add half the amount of dry ingredients, mixing until just incorporated; add in remaining orange juice and remaining half of dry ingredients, mixing until batter is smooth (don't overmix).
7. Fill the cupcake liners 2/3 full; bake for 20-25 minutes, or until cupcakes are springy to the touch and a pick comes out clean.
8. Remove from oven and cool on wire rack for 10 minutes.
9. Make the glaze: Add orange juice, lemon juice, and powdered sugar into a small saucepan on low heat, mixing for about 2 minutes until liquids slightly evaporate.
10. Remove from heat and glaze cupcakes with a tablespoon each.
11. Wait about 5 minutes for glaze to cool and harden before topping with peeled tangerine wedge.

allpurpose, baking powder, salt, baking soda, butter, sugar, eggs, orange juice, fresh ginger, orange slice, orange juice, lemon juice, powdered sugar

Taken from www.food.com/recipe/ginger-orange-cupcakes-396081 (may not work)