How to cook
Squeeze the juice from one tangerine - you will need 30 ml. Peel the other and cut it into slices - as many as the cups in which you will bake the cupcakes. For this amount of mixture you will need 4 cups of the standard for cream caramel cups or 6 smaller ones.
Grease each cup profusely, put a slice of tangerine on the bottom and a full spoonful of honey on top. Set it aside.
Add the sliced ginger, along with the sugar and blend them in a blender. You can also work by hand, by grating the ginger on a fine grater.
Beat the butter with the flavored sugar until it turns into a creamy mixture and beat the eggs one by one, while beating at all times.
Pour the tangerine juice, beat again and then sift the flour with the baking powder and stir until a homogeneous mixture is obtained.
Distribute it in the cups without filling them to the brim. You can prepare the cupcakes in two ways:
Steamed: Cover the cups with cling film and steam them for 40 minutes - if you have 4 larger ones and in case they are 6 smaller ones - 30 minutes are enough.
In the oven: Bake them at 356°F (180 degrees) for about 20 minutes or until they're fully baked.
Leave the baked cupcakes for 10 minutes before removing from the molds and serve them slightly warm.
*My cupcakes in the photos are steamed.