Ingredients 2 mandarins
2 cups SR flour
3/4 cup caster sugar
125 g butter, melted, cooled
2 eggs, whisked
1 tsp vanilla essence
Place mandarins in a small pot and cover with water. Boil for 30 minutes then remove from the water and allow to cool. Segment the mandarins removing all the seeds, then add all segments and the skin to your food processor and puree.
Preheat oven to 200C and place paper cases in a 12 hole muffin pan.
Place the mandarin puree, flour, sugar, butter, eggs and vanilla in a bowl and mix until well combined.
Spoon the mixture into the paper cases and bake for 15 - 20 minutes.
Allow cupcakes to cook in pan for 5 minutes before transferring to a wire rack to cool completely.
Sprinkle icing sugar or spread icing over the cupcakes once they have cooled.
Note: I made a double batch of these which is why there are 4 mandarins in the pot of water.