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.
Cinnamon and vanilla bean paste
If you’d like the recipe of the salted caramel frosting, click 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.
Enjoy and I’d love to hear your thoughts by leaving me a comment below! Also, if you like posts like this, please follow me.
My aunt just arrived home from an overseas trip last night and it’s her birthday today. In celebration, the family went out for lunch and I baked these cupcakes for her.
This is an old recipe that came from my grandaunt who sells her homemade delicious baked goods in her town. She bakes the best cakes and cookies! Her recipe is supposed to be baked as a cake and without the frosting, but I added it because I love cream cheese frosting and I think it compliments it well.
Zest and juicing oranges
Creamy & fluffy butter and sugar
Cupcake batter ready to be spooned into cupcake liners
Cupcakes are out of the oven and cooling on a wire rack
Decorated with orange cream cheese frosting and candied orange peel.
Orange Butter Cupcake Recipe
Orange butter cupcakes:
- 250g butter
- 160g caster sugar
- 5 eggs – separate the eggs and yolks
- 2 large oranges (zest rind and juice)
- 200g plain flour
- 50g corn flour
- 2 teaspoons baking powder
- Pinch of salt
Orange cream cheese frosting:
- 250g cream cheese (room temperature)
- 1 tablespoon orange juice
- 150g butter
- Zest of a large orange
- 3/4 cup icing sugar
- Candied orange peel (optional)
- Preheat the oven to 170°C (338°F)
- Sift the plain flour, corn flour, salt and baking powder twice
- In a separate bowl, beat butter and sugar until creamy and fluffy. Continue to beat while adding in the egg yolks.
- Fold in the flour into the egg mixture. Mix in the orange juice and zest
- In another bowl, beat the egg whites until stiff and fluffy
- Pour the egg yolk batter into the fluffy egg whites and fold until well combined.
- Spoon batter into cupcake liners and bake for 12-18 minutes or until the cupcake tops are golden brown
- Transfer to a wire rack to cool
- Beat cream cheese and softened butter until creamy and fluffy. Sift icing sugar into cream cheese mixture and continue to beat. On low speed, add orange juice and zest. Spread frosting directly onto the cupcake or fill piping bag and pipe onto the tops. Decorate tops of the icing with candied orange.
Something that my older relatives always complain about is eating sickly sweet desserts. These cupcakes aren’t too sweet but are tasty, buttery & zingy! The cream cheese frosting is so creamy and smooth.
Tomorrow i’ll be making some mint granita with apple juice. Perfect for a hot summery day. What treats do you indulge in on a hot day? Leave me a comment and let me know if you have any questions.
Today was quite a gloomy day so I decided to bake some cupcakes for my uncle’s birthday. His favourite treat is carrot cake with cream cheese frosting, so that’s exactly what he’s getting but in the form of cupcakes!
The cupcake itself has pistachios, walnuts, pecans and sultanas. Very nutty, so delish!
Cream cheese frosting with a dash of lime juice and zest.
At first I started sprinkling pistachios around the edges of the icing, which I think looked pretty nice but I decided to go for something cuter by adding the little carrot on the top. I just mixed red and yellow food colouring to a small batch of the cream cheese frosting in order to make the orange.
What I love the most about these is that they are bite sized and everything seems so much darn cuter when they are made tiny.