Coconut-Tangerine Snowball Cupcakes

Allow eggs and buttermilk to stand at room temperature for 30 minutes. Line twenty-four 2-1/2-inch muffin cups with paper bake cups; set aside. In a medium bowl, stir together flour, baking powder, baking soda and salt; set aside.

In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, tangerine peel and vanilla; beat until well combined. Add eggs, 1 at a time, beating well after each addition. Alternately add flour mixture and buttermilk to butter mixture, beating on low speed after each addition just until combined. Stir in toasted coconut.

Fill prepared muffin cups two-thirds full. Bake in a 350 degree F oven for 18 to 20 minutes or until cupcakes are golden brown and spring back when lightly pressed. Cool on a wire rack for 5 minutes. Remove cupcakes from pan and cool completely before frosting. Makes 24 cupcakes

Frost cupcakes with Tangerine Creamy Frosting and sprinkle with additional flaked coconut, if you like.