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Candied Kumquat Cupcakes

 

Candied Kumquat Cupcakes

 

 

Just when I thought kumquats couldn’t get any better, I came across candied kumquats.  I just love the glassy look they get after simmering in a bath of simple syrup. They have an addicting sweet taste with the punch of tartness that makes them a great topping for buttercream cupcakes.  Add a puree of kumquats to buttercream for an added boost of flavor!

 

Cupcakes
1 white cake mix
4 egg whites
1 cup sour cream
1/2 cup water
1/3 cup vegetable oil

Preheat oven to 350 degrees. Mix all ingredients with a mixer about 2 minutes.  Spoon batter in lined cupcake pan. Bake about 20 minutes, rotating pan halfway through baking.  Cool on wired rack.  Makes 24 cupcakes.

 

Kumquat Buttercream
1 stick unsalted butter
1/2 cup shortening
1 tablespoon vanilla
1/4 teaspoon salt
3 cups powdered sugar, sifted
4 tablespoons milk or heavy cream
1/4 cup kumquat puree*

With an electric mixer, blend butter and shortening until smooth.  Add vanilla and salt.  Alternately, add powdered sugar and milk, fully incorporating after each addition.  Stir in kumquat puree.  Makes about 3 cups.

*To make puree:  Cut kumquats in half.  Remove seeds and pith.  Puree kumquats in a blender adding water, a tablespoon at a time to make a smooth consistency.

 

Candied Kumquats
sliced kumquats, seed removed
1 cup water
1 cup sugar

In a saucepan, stir together water and sugar.  Over a low heat, simmer until sugar dissolves.  Float kumquat slices on top and simmer for 25 minutes until translucent.  Be careful not to crowd the kumquats or let mixture boil which would make them stick to each other.  Remove from sugar syrup with a fork, tapping off excess before placing on parchment to cool.  Once cooled, store in a single layer between parchment and covered until ready to serve.

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