White Chocolate Cupcakes With Candied Kumquats

Name: White Chocolate Cupcakes With Candied Kumquats
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 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; 

Servings: persons

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
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
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1
Preheat oven to 325u00b0F. 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. (Can be made 1 day ahead. Store in airtight container at room temperature.)
5
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. (Can be assembled 2 hours ahead. Let stand at room temperature.)
7
*Coconut milk is available at many supermarkets and at Indian, Southeast Asian, and Latin markets.

1638

kcal

Calories

102

Fat

156

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 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, and more.

Yes, White Chocolate Cupcakes With Candied Kumquats falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!