Bon Appetit/February 2006

White Chocolate Cupcakes with Candied Kumquats
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
18 each


INGREDIENTS:
CUPCAKES: 8 ounces high-quality white chocolate (such as Lindt or Perugina), chopped 1-3/4 cups all purpose flour 1 teaspoon baking powder
1/2 teaspoon coarse kosher salt 1 cup sugar 3/4 cup (1-1/2 sticks) unsalted butter, room temperature
1 tablespoon vanilla extract 1/2 cup canned unsweetened coconut milk 3 large egg whites
FROSTING: 4-1/2 ounces high-quality white chocolate (such as Lindt or Perugina), chopped 6 ounces (3/4 of 8-ounce package) cream cheese, room temperature 6 tablespoons (3/4 stick) unsalted butter, room temperature
1/4 cup powdered sugar 1/2 teaspoon vanilla extract 1/4 teaspoon coarse kosher salt
CANDIED KUMQUATS



1 FOR CUPCAKES: Preheat oven to 325 F. Line three 6-cup muffin pans with paper liners. Place white chocolate in metal bowl set over pan of barely simmering water. Stir until melted and smooth.
2 Whisk flour, baking powder, and salt in medium bowl. Using electric mixer, beat sugar, butter, and vanilla in large bowl until blended. Add hot white chocolate to sugar mixture; stir to combine. Add flour mixture in 3 additions alternately with coconut milk in 2 additions, beating batter just to combine between additions.
3 Using clean dry beaters, beat egg whites in medium bowl until soft peaks form. Gently fold egg white mixture into batter in 3 additions.
4 Divide batter among muffin cups (about 1/4 cup each). Bake until tester inserted into center comes out clean, about 25 minutes. Cool completely.
5 FOR FROSTING: Stir white chocolate in metal bowl set over saucepan of barely simmering water until melted and smooth. Cool slightly. Using electric mixer, beat cream cheese, butter, sugar, vanilla, and salt in medium bowl until fluffy. Gradually beat in melted white chocolate. Let cool until thickened to spreadable consistency.
6 Spread frosting over cupcakes. Drain Candied Kumquats; arrange kumquats decoratively atop cupcakes.
6 CANDIED KUMQUATS: Stir 1/2 cup water and 1/2 cup sugar in small saucepan over medium heat until sugar dissolves. Increase heat and bring to boil. Add 20 sliced, seeded kumquats and return to boil. Reduce heat to medium and simmer until fruit is tender and liquid is syrupy, about 20 minutes. Transfer to bowl; cool to room temperature. Makes about 2/3 cup.

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