Tangerine Mini Cupcakes with Vanilla Buttercream and Candied Kumquats

Candied Kumquats:

1 pint kumquats, washed, stems removed

1/3 Cup water

1 Cup granulated sugar

2 Tbsp. corn syrup

Slice the washed kumquats into thin slices; about 3-4 slices for each kumquat, being careful to discard all seeds. In a heavy saucepan combine the water, sugar and corn syrup. Bring to a boil and add in the sliced kumquats. Reduce to simmer and simmer for about 5 minutes until the slices are translucent. Turn off the heat and remove from the heat and allow the kumquats to cool in the syrup. Store kumquats in the syrup in a glass jar in the refrigerator. They will keep for several weeks. (The citrus syrup is great over crepes or drizzled over a warm biscuit with butter).

Vanilla Buttercream:

2 Lg. egg whites

1/2 Cup sugar

2 sticks unsalted butter

1 tsp. vanilla

orange gel food coloring paste (optional)

In the bowl of a stand mixer combine egg whites and sugar. Set over a saucepan of simmering water and whisk until mixture is hot and sugar is dissolved. Remove bowl and place on mixer and beat until stiff meringue forms and bottom of mixer bowl is cool to touch; about 5 minutes. Add softened butter one tablespoon at a time until all is incorporated. Add vanilla, then beat until smooth. Add the optional orange food gel paste if using, stir to combine.

See more at Suzie Sweet Tooth



Stay Fancy! ;)

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