I’ll be celebrating my birthday in a few weeks and was planning of making some cupcakes with figs. I know that honey goes wonderfully with figs, so after some thought, I figured that salted caramel frosting could also work well with it. This was essentially a test batch and it turned out so well and hence why i’m sharing it with you!
I used dried figs that needed rehydrating overnight. I soaked them in a bowl of cold water and stuck them in the fridge. You could easily use sem-dried figs instead.
You can find the recipe for this cupcake below. You can find the salted caramel frosting recipe here.
Spiced Fig Cupcake Recipe
Adapted from Purple House Cafe
Makes 20 mini cupcakes
- 70g unsalted butter
- 50g dark brown sugar
- 20g caster sugar
- 2 eggs
- 1 teaspoon vanilla bean paste
- 1/4 cup milk
- 1/8 teaspoon salt
- 3/4 cup plain flour
- 3/4 teaspoon baking powder
- 1/2 cup dried figs
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- Preheat your oven to 175°C (350F). Line cupcake tins with liners.
- Cream your butter, both sugars and vanilla extract until light and fluffy. Add the eggs 1 at a time, beating until just well combined.
- Sift in all of your dry ingredients and milk into your egg and butter mixture and mix until well combined.
- Squeeze out and remove the excess water of your rehydrated figs (you don’t have to do this if you are using semi-dried figs) and fold in your figs into the cupcake mixture.
- Spoon mixture into your cupcake liners and bake for 12-15 minutes or until it’s cooked (check by using a toothpick or skewer to see if it comes out clean when inserted into the middle of the cupcake)
- Remove from oven and baking tray and allow it to cool on a wire rack.
- Prepare the salted caramel frosting, found here.