Orange and Kumquat Cupcakes

It's a universal fact that we Britons love our tea. If there's ever a problem, no matter how big or small, a cup of tea will surely solve it. I won't get into the nitty-gritty of all of it - should the milk be put in first or last? A slice of lemon in place of the milk? Should there be one teabag in the pot per person and then one for the pot too?
Essentially, it's all down to preference. I will drink any type of tea apart from the regular ones, prefering a slightly floral note as opposed to a greener or smokier one . No milk, no lemon and certainly no sugar. I get my sugar fix from whatever I decide to take with my tea.

Last week, after I had made the candied kumquats, I could resist putting them into some orange cupcakes and sharing them with everyone at work. I am on a bit of a cupcake high - this week I am off on a days cupcake baking course and I could not be more excited. With any luck, I'll be able to post some pictures of what I learn in the next few weeks.


Orange and candied kumquat cupakes (adapted from Cupcakes from the Primrose Bakery, makes 12 cupcakes)


Ingredients
For the cupcakes
110g unsalted butter
225g golden caster sugar
2 large eggs
150g self raising flour
125g plain flour
90ml milk
grated zest 1 orange
2tbsp freshly squeezed orange juice
1 batch candied kumquats
For the icing
115g unsalted butter, at room temperature
2tbsp freshly squeezed orange juice
500g icing sugar


Method
Preheat the oven to 170C/ gas mark 4 and line a 12 hole cupcake try with paper cases.
Cream the butter and sugar together in a free standing mixer until pale and smooth.
Add the eggs, one at a time, with a tbsp of the flour and beat well.
Add a third of the flours and beat again. Pour in half of the milk, mix well and add another third of the flour and beat well. Add the remainder of the milk, beat and the remainder of the flour, the orange zest and beat well a final time.
Spoon the mixture into the cupcake cases, placing a kumquat slice in the centre as a surprise filling if you wish.
Bake for 20 - 25 minutes until golden on top and a skewer comes out clean.
Remove from the oven and cool completely on a wire rack.
For the icing
Sift half of the icing sugar into a large bowl and beat together with the butter and orange juice until smooth. Gradually sift the rest of the icing sugar over the buttercream and beat again until smooth and creamy. 
Once the cakes are cool, ice with the orange buttercream and decorate with the remaining candied kumquats.