Frosted mandarin cakes

These light and fluffy frosted mandarin cakes are perfect enjoyed for a sweet morning or afternoon tea treat, accompanied with a hot cup of tea or coffee

  • 20 mins preparation
  • 20 mins cooking
  • Serves 12
  • Print
This recipe first appeared in Food magazine issue 76.
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  • 125 gram butter, softened
  • 125 gram caster sugar
  • finely grated zest of 3 mandarins
  • 175 gram self-raising flour
  • 1 cup milk and 1 tablespoon of mandarin juice, combined
  • segments of 2 mandarins to decorate
  • segments from the 3 mandarins, pips and as much pith as possible removed
  • 100 gram butter, softened
  • 1 teaspoon vanilla essence
  • 330 gram icing sugar, sifted


  • 1
    Preheat the oven to 190°C. Line a 12-hole muffin pan with paper cupcake cases.
  • 2
    Cream together the butter, sugar and zest until the mixture is light and fluffy. Stir in the flour alternately with the milk mix.
  • 3
    Divide the mixture among the prepared cupcake cases and bake the cakes for 15-18 minutes in the preheated oven, or until they are golden. Transfer the cakes to a wire rack to cool completely before icing them.
  • 4
    To make the icing, place the prepared mandarin segments in the bowl of a food processor and blend them well. Place the blended mandarins in a sieve and collect the juice.
  • 5
    Beat the butter in a bowl, add the essence and gradually add half the icing sugar, followed by a tablespoon or two of the mandarin juice. Add the remaining icing sugar to form a stiff icing (you may need to add a little more juice or icing sugar).
  • 6
    Spoon or pipe the icing onto each cold cake and decorate with a mandarin segment. The cakes will keep in an airtight container for 2 days.