Ginger Orange Cupcakes - cooking recipe

Ingredients

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

Preparation

Preheat oven to 325\u00b0; insert liners into cupcake pans .
In a bowl, sift flour, baking powder, salt, and baking soda.
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.
Reduce speed to low, add eggs in one at a time, mixing well.
Add in half the orange juice and the ginger to the batter.
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).
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.
Remove from oven and cool on wire rack for 10 minutes.
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.
Remove from heat and glaze cupcakes with a tablespoon each.
Wait about 5 minutes for glaze to cool and harden before topping with peeled tangerine wedge.