Figueroa Cupcakes: Chunky Lemon Fig Cake, Salted Honey Fig Compote, Cream Cheese Frosting
Serves: 4
Carole Volkman
1 January 1970
Based on User reviews:
45
Spice
39
Sweetness
49
Sourness
53
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
400 g
All-Purpose Flour2 tsps
Baking Soda1 tsp
Baking Powder3 tsp
Salt110 g
Unsalted Butter430 g
Dark Brown Sugar2
Eggs1 cup
Granulated Sugar1 tbsp
Honey340 g
Cream Cheese230 g
Butter680 g
Powdered Sugar (sifted)1 tsp
Vanilla ExtractDirections:
1
For the cupcakes: Preheat the oven to 325 degrees F
2
Line muffin pans with 24 muffin liners
3
In a medium bowl, whisk the flour, baking soda, baking powder and salt until well combined
4
In the bowl of an electric mixer with the paddle attachment, cream the butter, oil and brown sugar
5
Add the eggs, one at a time, scraping the bowl as needed
6
Add the figs and lemon zest and mix for about a minute until well combined
7
With the mixer on low, gradually add the flour mixture just until combined
8
Then remove from the mixer and scrape by hand
9
Fill the prepared muffin pans three-quarters full with batter and bake until a toothpick inserted comes out clean, about 24 minutes
10
For the fig compote: In a medium saucepan over medium heat, combine the figs, granulated sugar, 1/4 cup water and the honey
11
Bring to a boil and stir until the water has evaporated and the figs are soft
12
Add the sea salt and refrigerate until cool
13
For the frosting: Whip the cream cheese and butter in an electric mixer with the paddle attachment until fully incorporated
14
With the mixer on low, gradually add the powdered sugar until combined
15
Add the vanilla and mix until fully incorporated
16
To assemble: Use a knife to make a hole in the center of the cupcakes
17
Fill with salted honey fig compote, and then frost with cream cheese frosting