After a day of hurting my brain with homework I needed to charge myself with something sweet. I had a small stack of kumquats begging to be used, their little orange skins reflecting the waning daylight in a way that filled me with a citrusy empathy towards them. I decided to make a tiny batch of cupcakes - just six. A simple even number, not too many to have around the house or cart to work, but not so few I would be sad after eating the last one. Paired with a bit of cinnamon and allspice and a few bits of dried pineapple the cupcake was a hit. Its Pacific flavors were simple and complimentary and while a cream cheese frosting would have been best a basic butter frosting did great in a pinch.
Kumquat Spice Cupcakes
Makes 6 cupcakes
What You'll Need:
1/2 cup sugar
3 tablespoons butter, at room temperature
1/2 cup milk
1/2 teaspoon of vanilla
1 egg, room temperature
1/2 of cinnamon
1/4 teaspoon of allspice
1 teaspoon baking powder
1/2 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 cup of chopped dried pineapple
6 large kumquats, seeded and chopped
extra kumquats for decoration, optional
What You'll Do:
1 Preheat the oven to 350 F. Cream the butter until light and fluffy. Add sugar and cream till light and fluffy again, scraping down the sides halfway through to ensure even mixing.
2 Add the egg and vanilla. Be sure to scrape down the sides after each egg to ensure even mixing.
3 Combine the flour, salt, baking powder, cinnamon and allspice in one bowl. Add one-third of the dry ingredients and mix, then add half of the milk. Continue alternating with the wet and dry mixtures, ending with the dry. Stop mixing once just as the ingredients become incorporated; do not overbeat.
4 Fold in the chopped fruit. Scoop into cupcake papers about one half to three-quarters of the way full. Bake for 18-20 minutes, rotating the pan after the first 15 to ensure even baking. Be sure to check with a toothpick to see if the cupcakes are done. If the toothpick comes out of the cupcake clean, then they're ready. Allow the cupcakes to cool for a minute or two in the pan, then transfer to a wire rack to cool completely. Frost when cooled.
4 tablespoons of butter
heaping 3/4 cup of sugar
1/4 teaspoon of vanilla extract
Put together in a bowl and cream the hell out of it.