Tangerine Cupcakes - cooking recipe

Ingredients

None None Cupcakes
3/4 cup butter, softened
1 1/4 cups sugar
1 tsp vanilla extract
3 None tangerines, finely grated zest and juice of 1; other 2 peeled and segmented
3 None large eggs
2 1/2 cups self-rising flour, sifted
3/4 cup plain yogurt
None None Icing
8.75 oz cream cheese, chopped
3 3/4 cup powdered sugar, sifted
1 None tangerine, finely grated zest
1/2 tsp ground cinnamon
2 tbsp toasted pistachios, chopped

Preparation

Preheat oven to moderate, 350\u00b0F. Lightly grease 18 holes of two 12-hole cupcake pans, or line with paper liners.
Beat butter, sugar, vanilla and zest together, until pale and creamy. Add eggs, one at a time. Beat well. Fold through flour alternately with combined yogurt and juice, until well combined. Fold in chopped segments of 1 tangerine.
Spoon mixture among into cupcake pan until 2/3 full. Bake for 20-25 minutes, until a skewer inserted in the center comes out clean. Cool in pan, then transfer to a wire rack to cool completely.
For the icing: In a medium bowl, beat cream cheese and powdered sugar together until light and fluffy. Beat in zest and cinnamon.
Spread icing on cupcakes. Top with halved tangerine segments and pistachios.