as previously expressed, i have kumquats coming out of my ears. but, i'm kind of loving it. it has me hyper focused on one ingredient and figuring out all the wonderful things i can do with that ingredient. 

plus, if you haven't noticed, they are really freaking adorable. 

so i'm getting very creative with kumquats. kumquat squares. kumquat jam. kumquat cocktails. 

but my favorite so far has been these lavender + kumquat cupcakes. 

one of the women i work with at one of my yoga studios and her friends bought a whole lavender plant when they made my lemon + lavender cake and were so sweet to give me the plant when they were done. and i've absolutely fallen in love with it. lavender has proven to be an amazing compliment to the tart and sweet kumquats and together they made a scrumptious cupcake.

lavender + kumquat cupcakes
serving size: 18 cupcakes
prep time: 10 min
bake time: 15-20 min
total time with frosting: 1.5hrs
ingredients: 2 cups flour. 2 tsp baking powder. .5 tsp salt. .5 cup shortening. 2 eggs. 1.5 cups sugar. 1 tbs diced kumquat (about 2 kumquats). 1 tsp lavender leaves, minced. 1 tsp lavender flowers, minced. .75 cups buttermilk. .5 cups whole milk .5 tsp vanilla extract. .5tsp almond extract. 

preheat your oven to 350 f. with a mixer or in the bowl of a stand mixer, cream together the sugar and shortening.

while the shortening and sugar are being worked, combine the extracts, kumquats and lavender in a small bowl. 

with the mixer on a medium speed, add in the eggs until just combined. then add in the kumquat, lavender, extract mixture. 

still on medium, pour in the milk and buttermilk and mix till smooth. 

with the mixer on a slow speed add in the dry ingredients until just combined. 

spoon the mixture into a large ziplock or piping bag. 

into prepared cupcake pans, add 2-3 tbs batter to each pan. 

bake until a toothpick comes out of the cake clean. about 15 to 20 minutes
allow to cool completely.
frost with cream cheese frosting and serve. 

xo, a

lavender + kumquat cupcakes
serving size: 18 cupcakes
prep time: 10 min
bake time: 15-20 min
total time with frosting: 1.5hrs
ingredients: 2 cups flour. 2 tsp baking powder. .5 tsp salt. .5 cup shortening. 2 eggs. 1.5 cups sugar. 1 tbs diced kumquat (about 2 kumquats). 1 tsp lavender leaves, minced. 1 tsp lavender flowers, minced. 75 cups buttermilk. .5 cups whole milk .5 tsp vanilla extract. .5tsp almond extract.
preheat your oven to 350 f. with a mixer or in the bowl of a stand mixer, cream together the sugar and shortening.
while the shortening and sugar are being worked, combine the extracts, kumquats and lavender in a small bowl.
with the mixer on a medium speed, add in the eggs until just combined. then add in the kumquat, lavender, extract mixture.
still on medium, pour in the milk and buttermilk and mix till smooth.
with the mixer on a slow speed add in the dry ingredients until just combined.
spoon the mixture into a large ziplock or piping bag.
into prepared cupcake pans, add 2-3 tbs batter to each pan.
bake until a toothpick comes out of the cake clean. about 15 to 20 minutes
allow to cool completely.
frost with cream cheese frosting and serve.

one of the jobs that i currently have is driving two freshman girls to and from dance class. it ranks really high on my list of things i enjoy doing because the girls are awesome, it is close to my house and they keep me connected to what is going on in the community. not to mention, one of them gave me a giant bag of kumquats to play with last week. 

this week was hectic. prepping for my new october teaching schedule and the change of the season really had me craving whiskey. 

unfortunately, the southern california weather did not get the memo that summer is upon us and it's been HOT so i still wanted a crisp, bright, cooling cocktail. no clue why, but after my yoga class today i had to have a whiskey sour. 

the kumquats were the perfect substitution for the traditional lemon juice because they are sweeter and less additional sugar is needed. and after you squeeze the juice, the skins are delicious to eat. 

kumquat whiskey sour
serves: 1 tall cocktail
time: 5 minutes
ingredients: 2 oz whiskey. 4 oz water. 2 oz kumquat juice (about 1 cup kumquats, sliced and juiced). 1 oz sugar. 1 cup crushed ice. collins glass. 

in a medium bowl, whisk together the water, kumquat juice and sugar until the sugar is dissolved.

pour the sour mix, whiskey and ice into the collins glass. 

stir well to combine. 

garnish with kumquat and serve. 

xo, a

kumquat whiskey sour
serves: 1 tall cocktail
time: 5 minutes
ingredients: 2 oz whiskey. 4 oz water. 2 oz kumquat juice (about 1 cup kumquats, sliced and juiced). 1 oz sugar. 1 cup crushed ice. collins glass.
in a medium bowl, whisk together the water, kumquat juice and sugar until the sugar is dissolved.
pour the sour mix, whiskey and ice into the collins glass.
stir well to combine.
garnish with kumquat and serve.