Tangerine cupcakes

1 . Stage

Ingredients.

2 . Stage

Separate the whites from the yolks and whip until stiff. Put the sugar in the softened butter and whisk to a creamy consistency.

3 . Stage

Wash the tangerines, remove the seeds if they have any, peel them and cut them into wedges. Put both slices and peels in the bowl of a blender and puree. Do not worry, there will be no bitterness. Put the yolks in the beaten butter. Whisk. Add the tangerine puree and whisk a little more.

4 . Stage

Add the flour and mix well. Then gently fold in the egg whites.

5 . Stage

You can bake in silicone molds or, like me, in paper molds. If you want the paper molds to hold their shape, put them in thicker molds. Fill to 2/3 full and bake in the oven at t = 180 for about 20 to 25 minutes.

6 . Stage

Ready-made.

7 . Stage

Slice. And that's without a single gram of leavening agent.