- 5 Tangerinesmandarin oranges, sliced thinly into at least 12 uniformly-sized rounds
- 1/3 cup Buttersoftened, divided
- 1 cup Sugar
- 3 tbsp Mandarin juicefreshly squeezed
- 1 ⅓ cups All-purpose flour
- 1 ½ tsp Baking powder
- ½ tsp Salt
- 1 tbsp Mandarin zestfinely grated
- 2 Large eggsroom temperature
- ½ tsp Orange blossom water
- ½ tsp Vanilla extract
- 1/4 cup Buttermilk
- Confectioners' sugarto decorate
Mandarin Upside-Down Cakelets
Mandarin & Orange Blossom Upside-Down Cakelets are super cute looking cake treats. You’ve heard of upside down cakes before – well these little cakelets take the idea to a whole new level. These are great for a party as people can pick them up and easily eat them without a plate or fork.
Start these little cakes by boiling slices of mandarin in hot water. Place them in the bottom of a muffin pan with melted sugar and butter. Make a mandarin infused cake batter and add it to the muffin cups. Bake in the oven. Once the cakes are cooked, carefully invert them so that the crystallized mandarin slice is on display. Enjoy!
To make Mandarin & Orange Blossom Upside-Down Cakelets, you will need the following ingredients:
So, how to make Mandarin & Orange Blossom Upside-Down Cakelets?
Steps to make Mandarin Upside-Down Cakelets
1 | Heat oven | 5 |
Preheat oven to 350 °F. | ||
2 | Boil mandarin slices | 2 |
Boil a pot of water and place the mandarin slices in the boiling water for about 1-2 minutes. Remove carefully and place the slices in a single layer on paper towels. | ||
3 | Place a cube of butter into muffin cups | 1 |
Add a cube of butter (2 tbsp) to each muffin cup in a 12 cup muffin tray. | ||
4 | Add sugar to the muffin cups | 5 |
Divide 1/4 cup of sugar evenly between all 12 muffin cups and place the muffin tray in the preheated oven. Cook for about 5 minutes until the butter and sugar are bubbling. | ||
5 | Add mandarin slices and juice | 2 |
Remove the muffin tray from the oven. Place a mandarin slice carefully on top of the butter and sugar mixture in the bottom of each muffin cup. Divide 2 tablespoons of the mandarin juice between the 12 muffin cups. | ||
6 | Mix dry ingredients | 1 |
Combine the flour, salt and baking powder in a large mixing bowl. | ||
7 | Beat the butter and sugar with the mandarin zest | 1 |
Beat the remaining butter, sugar and mandarin zest with a stand mixer until fluffy and light. | ||
8 | Mix in the eggs | 1 |
Beat in the eggs, one at a time. Ensure each egg is fully incorporated before adding the next one. | ||
9 | Add orange blossom water, vanilla extract, and mandarin juice | 1 |
Add the orange blossom water, vanilla extract, and the remaining mandarin juice. Mix well. | ||
10 | Combine wet and dry ingredients | 1 |
Alternate adding the flour mixture and buttermilk to the bowl until all ingredients are fully combined. | ||
11 | Divide batter between muffin cups and bake | 30 |
Divide the batter between the individual muffin cups and bake for 20-25 minutes until puffy and golden brown. | ||
12 | Invert | 5 |
Slide a knife around the edges of the muffins in the muffin tray to loosen them. Invert the tray so the caramelized mandarin is on top of the muffins. | ||
13 | Serve | |
Using a large spoon, mask the mandarin slice and dust the edges of the muffins with confectioners sugar. Serve with tea or coffee. | ||
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