Tangerine Dream Recipes

Steps:

• For the cake: Preheat the oven to 350 degrees F 15. Line a cupcake pan with 12 regular-size cupcake liners or 24 mini cupcake liners.
• For the cake: Mix the flour, granulated sugar, baking soda and salt in a medium bowl. Combine the tangerine juice, canola oil, vinegar, orange extract and vanilla extract in a 5-quart mixer with a paddle attachment on first speed. Add the dry ingredients. Add the poppy seeds. Once all the dry ingredients are incorporated, turn the mixer up to second speed and mix well. Turn the mixer off.
• Fill the cupcake liners half full with batter. Bake until baked through, about 20 minutes. Cool the cupcakes completely.
• For the frosting: Whip the powdered sugar, vegetable shortening, 1/4 cup water, lavender extract and salt in a bowl with an electric mixer. Add additional water in very small amounts to get the creamy consistency if it is too thick. Put the frosting in a pastry bag and cut off 1/2-inch off the top.
• To assemble: Frost each cupcake with the lavender frosting. Place a tangerine slice on top.

Steps:

• Shake and strain into a chilled martini glass.
• Decorate with coffee beans and hearts cut from the rind of a tangerine.

Steps:

• Preheat oven to 350.
• Spray a light coat of cooking spray onto a 10-inch bundt pan.
• Sift flour, baking powder, baking soda and salt into a medium bowl.
• In a large bowl, beat butter spread until smooth, about 2 minutes on medium with a hand mixer.
• Beat in sugar until well blended.
• Beat in whole eggs, one at a time, and then beat in the egg white.
• Beat in the zest and the poppy seeds.
• In a small bowl, mix together the buttermilk and juice concentrate.
• Alternately fold the flour mixture and buttermilk mixture into the egg mixture, beginning and ending with the flour, until just blended.
• DO NOT OVERMIX.
• Pour batter into bundt pan, and gently tap pan on the counter to release any air pockets.
• Bake until cake pulls away from the side of the pan, and until a toothpick comes out clean from the center (about 40-45 minutes).
• Transfer pan to cooling rack, and let cool 10 minutes.
• With a small knife, loosen the sides of the cake, and invert onto the rack to cool completely.
• For the glaze:.
• In a small bowl, stir the water, juice concentrate and zest. Stir in powdered/confectioners sugar, until just pourable.
• Drizzle over cooled cake.