Vegan Kumquat Orange Cupcakes
by Amy Lyons of Fragrant Vanilla Cake website Kumquats are like nature’s candy. I say that about a lot of fruits, but seriously there is nothing like the tart sweet burst of flavor that explodes into your mouth when you bite into one. They are the perfect little package of deliciousness. I admit I get quite excited when I see the first organic kumquats of the season at the store. They might be a bit spendy but so worth the splurge because they are so tasty. I bought myself a bag last week after my first sighting of them, and I decided that they deserved to be used in a delicious dessert (at least the ones that were left after snacking). Cupcakes were my dessert of choice! I thought I could combine them with a bit of orange and create a citrusy masterpiece. I actually pureed the kumquats into the cake batter so that all of there flavor was throughout the cake. It tasted amazing. I did something a little different also and added olive oil instead of the usual coconut or almond oils I use because I love it with citrus in baked cakes and it created the most wonderful soft moist texture. These were simply heavenly. I shared them with my Mother who I am sure I inherited my love of citrus from and she thought they were wonderful. If you need a little sunshine in your wintery day, these should be your next project.
1/4 cup orange juice
1/4 cup organic kumquats
2 tsp pure vanilla extract
1/2 Tbsp cider vinegar
Preheat the oven to 375 degrees and position rack in center of oven. Line two 12 hole mini muffin pans with foil liners. Whisk flour, baking soda, sea salt, and sugar in a large bowl to blend well. Combine oil, juice, kumquats and vanilla extract, together in a food processor or blender and blend until smooth, then whisk into the flour mixture until well blended. Whisk in vinegar and stir quickly. Transfer cake batter to prepared tins, filling 2/3 full and bake 10 minutes until tester inserted into center of one comes out clean. Cool cupcakes completely
To make frosting, combine all ingredients in a hih speed blender or food processor and blend until smooth. Place in a bowl and allow to chill in the freezer until the frosting becomes thicker, whisking about every 15 minutes (it should take about 45 minutes to an hour). Using a pastry bag and large tip, pipe the frosting into swirls on top of each cupcake. http://fragrantvanillacake.blogspot.co.uk About Amy I was first exposed to cooking and baking when I was a small child in my grandmother’s kitchen. I always wanted to help and get in on the action…especially when cookies were involved! After a while though I didn’t cook a thing until my highschool foods class. At that point my interest in cooking was sparked again, and I would often cook meals at home for me and my Mom. I wasn’t very adventurous in my cooking at that point however, merely following recipes.
I graduated from Bethel University with a degree in studio art, but now my real passion is food. I have always been a creative person, but it wasn’t until about 7 years ago my freshmen year at college that I began experimenting with cooking and venturing outside the box, creating my own recipes. I should have gone to culinary school, but I chose art instead, and even in my later art work in college you could tell what my true passion really was. Many of my recipes are raw, because I enjoy a high raw plant based diet including some cooked foods. I find I feel the best when eating this way, and I think it is important to listen to your own body and what it needs. One of the reasons why I believe that wholesome and organic foods are important is that I am a runner.