Fig And Honey Cupcakes Topped With Cream Cheese Frosting And A Delicate Fig Slice

August 11, 2011

Reviews (3) Questions (0)

3 Reviews

Author Comment
Dessert's O. August 22, 2011
So, there appears to be a problem with this page. Anybody that is veiwing, here is the recipe.<br />*3 cups cake <br />*2 cups granulated sugar<br />*1 tablespoon baking powder<br />*3/4 teaspoon salt<br />*2 3/4 sticks unsalted butter, cut into cubes<br />*4 large eggs<br />*1 cup whole milk<br />*2 vanilla beans, split and scraped<br />*2 tablespoons honey<br />*2 cups peeled, black mission figs chopped into bite size pieces<br />*1 8-ounce package cream cheese<br />*3 cups confectioners' sugar<br />*24 delicate fig slices<br />1) Preheat oven to 325 Degrees F. <br />2) Line 2 medium cupcake pans with paper liners; set aside. <br />3) In a bowl, combine flour, granulated sugar, baking powder and salt. Mix until combined. <br />4) Add 2 sticks butter, cubed, mixing until coated with flour. <br />5) Add eggs 1 at a time until combined. Slowly add milk and 1 vanilla bean to batter. Mix until combined. <br />6) Gently fold in 2 cups figs.<br />7) Fill liners 2/3 full. Bake for 20 minuets. <br />8) In a bowl, cream together cream cheese and 3/4 stick butter until smooth.<br />9) Slowly sift in confectioners' sugar and continue beating. Mix until all lumps are gone. Add 1 vanilla bean and mix until fully integrated.<br />10) Frost when cupcakes are cooled and top each cucake with one fig slice.
 
lorigoldsby August 11, 2011
Would love to see picks of these. What technique do you use to ice your cupcakes?
 
Author Comment
Dessert's O. August 11, 2011
I know, my camera is on the fritz. You know it really depends on the cupcake and my mood. It can vary from me using a spatula, placing a small amount of frosting in the center, spreading the frosting across the top pushing toward the edges and lightly touching the surface. After this, I lift the spatula blade up giving it a messier, fluffier look. If I’m piping, I usually use a open star decorating tip. I pipe a spiral of frosting at the outer edge working my way inward. When I come to the top, I pipe a second spiral (just a bit smaller) ending at the center of the cupcake. I love both of these techniques since I use buttercream and it has a medium consistency.