If you’ve made my Sicilian Orange Cake, then you’ll know that these Kumquat Cupcakes are just as fabulous! I’ve given two options to top them: a glaze or icing. You can’t go wrong with either one!
You may remember my post on how to eat kumquats?
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Well, if you’re looking for a way to use those kumquats, besides eating them, you can make these moist and wonderful kumquat cupcakes and top them with icing (as above), or a sweet glaze, like this.
You could actually leave them “naked” and not ice or glaze them, too. Nothing wrong with that. However, if you’re just not into making these kumquat cupcakes, take a look at these…
Click for 11 kumquat recipes both savory and sweet.
Note: instead of juicing a lot of kumquats, just use an orange for the glaze, or icing. It’s so much easier and just as delicious. There’s a unique (in the US/UK) ingredient if you can get your hands on it from an Italian shop, or via Amazon called Paneangeli. If you can’t find it, you can always use baking powder.
Here is the recipe for the cupcakes for the rest of you, with a printable recipe below. Enjoy, they’re truly wonderful!
Kumquat Cupcakes with Orange Glaze or Icing
adapted from Sicilian Whole Orange Cake makes 18 cupcakes
FULL PRINTABLE RECIPE BELOW
Preheat oven to 350°F (175°C)
Line one cupcake tray with 12 organic cupcake liners
Make the cupcake batter
Place the sugar and eggs in a large bowl and beat with a mixer until light and fluffy.
Sift the flour with the baking powder then add to the mixture in the bowl a little at a time along with the softened butter. Continue to mix until completely blended, then stir in the yogurt.
Process the kumquats in a food processor until almost pureed. It should just be a bit “chunky” with little bits showing. Add to the cake mixture, and stir until evenly combined.
Fill the cupcake liners about 2/3 full.
Bake the Kumquat Cupcakes
Place tray in middle of the oven for 20-25 minutes or until done.
Remove cupcakes from tray and place on cooling rack.
Make the Glaze or Icing
Prepare the glaze by melting the sugar in the orange juice and allow to simmer for a few minutes, just until the liquid has a syrupy consistency. Spoon and brush over the top of the cupcakes.
Put the confectioner’s sugar in a bowl and add a teaspoon of orange juice and stir.
Add as much orange juice as is needed to acheive an icing that is a little runny, but will mostly stay on the cupcakes.
I honestly can’t tell you which I prefer.
I think I would do the same again (half glazed and half iced)!
Oh, and remember that dried citrus rind recipe? Sprinkle a little of that on top of these if you’ve made some!
Just look at how moist and delicious they look!
- 3 eggs
- 1 1/8 c (250 g) sugar
- 1 3/4 c (275 g) all purpose flour
- 2 1/2 tsp baking powder (or 1 packet Italian Pane Degli Angeli vanilla baking powder)
- 1/3 c (100 g) butter, softened
- 1/3 c (110 g) plain Greek yogurt
- 300 g of kumquats, washed, cut in half with the seeds removed
- juice of one organic orange
- 1/4 c (100g) sugar
Preheat oven to 350°F (175°C)
Make the whole orange cake
- Place cupcake liners into a cupcake pan or two (18.)
- Place the sugar and eggs in a large bowl and beat with a mixer until light and fluffy.
- Sift the flour with the baking powder then add to the mixture in the bowl a little at a time along with the softened butter. Continue to mix until completely blended, then stir in the yogurt.
- In a food processor, or blender, process the kumquats until almost pureed.
- Add the processed kumquats to the cake mixture and stir until evenly combined. Fill the cupcake liners about 2/3 full.
- Place tray(s) in middle of the oven for 20-25 minutes or until done. Remove from the oven.
- Prepare the glaze by melting the sugar in the orange juice and allow to simmer for a few minutes, just until the liquid has a syrupy consistency.
- Spoon or brush over the top of the cupcakes and allow to cool completely before eating.
Make the orange glaze
If you prefer, you can use an 8" springform pan or loaf tin to bake this batter. Bake for about 1 hour or until a cake tester comes out clean.
Nutrition Information:Yield: 18 Serving Size: 1
Amount Per Serving: Calories: 81Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 31mgSodium: 91mgCarbohydrates: 15gFiber: 2gSugar: 4gProtein: 3g
Nutrition information is simply an estimate.
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