Just like summer tomatoes, figs are in season! So let’s celebrate nature’s bounty by carb loading on cake! Figs and Cinnamon Cupcakes may seem like a slightly unorthodox cupcake flavor, but trust me, these cupcakes are insanely good. The cinnamon makes these little wonders smell like Christmas, while the sweet, bright fig makes them taste like awesome. And by using preserves, you can enjoy the always delightful fig year round.
Fig and Cinnamon Cupcakes, makes 1 ½ to 2 dozen
- 1 recipe of Yellow cake batter (you can use mine or someone else’s. But mine is better) with 1 teaspoon cinnamon added to the dry ingredients
- 1 cup to 1 ½ cup fig butter, preserves, or jam (the amount just depends on how much you like figs)
- 1 tablespoon bourbon
- 1 recipe of vanilla buttercream frosting (Or See recipe below)
- Garnish: sliced fresh figs or a sprinkling of cinnamon
- 2 cupcake tins lined with cupcake liners
- a food processor
- a mesh sieve
- A rubber spatula
1) Making the Fig Goo: In a food processor, blitz together 1/2 cup to 1 cup of fig preserves and bourbon. Using a spoon, push the mixture through a mesh sieve scraping the preserves from the bottom of the sieve. Set aside.
2) Making the cake: Make your cake batter per instructions. When your cake batter is finished mixing, gently fold in the fig “goo” with a rubber spatula so that it gently swirls through the batter. You don’t want it mixed into the batter because you want flecks and currents of fig popping through the batter.
3) Pour your batter into cupcake tins lined with paper liners and bake per your recipe’s instructions until golden brown and a toothpick comes out clean.
4) Let the cupcakes completely cool on a wire rack (at least 30 minutes). When they’re cool, spread a thin layer of a fig preserves over the top of the cupcake. Using a piping bag, palette, knife, or butter knife, spread a generous layer of vanilla buttercream over the top of the cup cakes. Garnish the cupcakes with a slice of fresh fig or a dusting of cinnamon. Enjoy!
Classic Vanilla Buttercream
- 2 sticks unsalted butter softened to room temperature
- 3 cups powdered sugar sifted
- 1 small pinch of salt
- 1 teaspoon vanilla (you can also substitute your favorite extracts or spirits like bourbon or Cointreau)
- 2 tablespoons milk
Equipment: An stand mixer fitted with a paddle attachment or an electric mixer
1) Place the butter in the mixer and beat the butter on medium speed for at least 5 minutes until its pale, fluffy, and smooth.
2) Turn the mixer to off and add half of the powdered sugar to the mixture and beat until just combined. Add the rest of the sugar and a pinch of salt and beat on low until just combined. Turn the speed of the mixer back up to medium and beat until the butter and sugar are smooth.
3) Mix the vanilla and milk together and add them to the mixing bowl (if you are dying your buttercream a fancy color, mix it into the milk as well). Beat the ingredients together until smooth, creamy, and fluffy.
4) Voila! If using later, store the icing in an airtight container in the refrigerator. Let it come up to room temperature before using.
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