Ingredients
Scale
- 2 1/4 cups all purpose flour
- 1/2 cup cocoa powder
- 1 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup butter
- 1/4 cup shortening
- 1 1/2 cup sugar
- 1 teaspoon vanilla
- 3 eggs
- 1 1/3 cup cold water
- 28 candied kumquats
- FROSTING
- 1/2 cup shortening
- 1/2 cup butter
- 1 teaspoon vanilla
- 1/2 teaspoon orange extract
- 1/2 teaspoon orange or grapefruit zest
- 4 1/2 cups powdered sugar
- 3–4 tablespoons milk
Instructions
- Fill cupcake pan with cupcake papers. Pre heat oven to 350 degrees.
- Stir together flour, cocoa, soda, salt; set aside.
- In bowl beat shortening and butter with mixer for 1 minute. Add sugar and vanilla; beat until combined. Add eggs one at a time, beating after each. Add dry mixture and water alternately to beaten mixture, beating on low speed after each addition just till combined. Pour into cupcake pan. Gently push 1 kumquat beneath batter in each cupcake.
- Bake at 350 degrees for 15-20 minutes until toothpick inserted comes out clean.
- For frosting, beat shortening, butter, vanilla, zest and extract with mixer until combined. Slowly add half of powdered sugar. Add 2 tablespoons of milk. Gradually beat in remaining sugar and enough remaining milk to spreading consistency.