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cinnamon sugar cupcakes with tangelo glaze

I made these cupcakes for a coworker’s birthday last week. I had high hopes for them – cinnamon + sugar + cake = awesome, right? Well, sadly, Martha failed me this time. The cupcakes were a little too dense, a little too dry and only tasted good the first day. However, the tangelo glaze that Jordan improvised to replace the meringue frosting recommended by Martha was awesome. I’ll post that recipe instead and you all can go glaze your hearts content.

Also, I took all these photos to make a cute photo recipe entry for the blog. I think the photos turned out pretty well, so I’m going to post them even though the recipe was less than stellar.

Tangelo Glaze

1 1/2 cups powdered sugar, sifted

1/2 t citrus zest, we used a tangelo, but you could make this with any citrus

3 T fresh citrus juice, we used a tangelo, but you could make this with any citrus

Whisk together all ingredients. Use immediately.

-Emily

By The Answer is Always Pork

Cooking and Eating in San Francisco

3 replies on “cinnamon sugar cupcakes with tangelo glaze”

Aww, they look pretty and delicious even if they didn’t taste that great!

I like that you combined the taste of cinnamon with something citrus-y; never really thought of that combination.

Yeah. I knew there was something that combined citrus with cinnamon but I couldn’t remember what it was. Emily reminded me it was constant comment tea!
-Jordan
P.S. They were pretty good if you cut them in half and put a scoop of vanilla ice cream inside 🙂

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