These were a big hit at work. They are great because they aren't a super sweet cupcake instead they have a little tang. Plus the little candied kumquats on top are the cutest!
Sadly I was not on top of my game when I was baking I put the batter in cupcake papers and then realized I'd never added the eggs & I dumped the sugar glaze all over the floor at one point - but after they were done I decided they were still worth it! They are really delicious!!!
2 1/3 cup flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup butter; room temp
1 cup sugar
2/3 cup agave (or another cup of sugar)
1 tsp vanilla
4 eggs
2 tbs basil; finely chopped or I used cubes of frozen basil
zest of 1 lemon
1 cup buttermilk
preheat oven 350 degrees F
1 in a bowl mix flour, baking powder and soda, salt
2 in another bowl beat butter until light and fluffy
3 beat in sugar, agave and vanilla
4 one at a time mix in the eggs
5 then alternate 1/3 flour mixture, 1/2 buttermilk, and so on mixing lightly
until they are all incorporated
6 spoon 1/4 cup batter into cupcake liners and bake for 13-16 minutes, toothpick
should come out clean
Lemon Frosting:
1 cup butter; room temp
1 tsp vanilla
2 cups powdered sugar
2-4 tbs lemon juice
1 beat butter until light and fluffy
2 beat in vanilla
3 mix in powdered sugar 1/2 cup at a time
4 mix in 2 tbs lemon juice, if needed add in more 1 tbs at a time
Candied Kumquats & Glaze
1/3 cup sugar
1/2 cup water
6-8 kumquats; thinly sliced
1 tbs basil; finely chopped or I used cubes of frozen basil
1 bring water in sugar to a boil in a small saucepan
2 add in sliced kumquat and basil
3 simmer for 10 minutes
4 with a slotted spatula remove the kumquats and place on parchment paper
5 save the glaze, I put mine in a squeeze bottle to easily top the cupcakes with
1 pipe lemon frosting on cupcakes
2 drizzle glaze over them (the more the better)
3 top with a candied kumquat
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