So, there appears to be a problem with this page. Anybody that is veiwing, here is the recipe. *3 cups cake *2 cups granulated sugar *1 tablespoon baking powder *3/4 teaspoon salt *2 3/4 sticks unsalted butter, cut into cubes *4 large eggs *1 cup whole milk *2 vanilla beans, split and scraped *2 tablespoons honey *2 cups peeled, black mission figs chopped into bite size pieces *1 8-ounce package cream cheese *3 cups confectioners' sugar *24 delicate fig slices 1) Preheat oven to 325 Degrees F. 2) Line 2 medium cupcake pans with paper liners; set aside. 3) In a bowl, combine flour, granulated sugar, baking powder and salt. Mix until combined. 4) Add 2 sticks butter, cubed, mixing until coated with flour. 5) Add eggs 1 at a time until combined. Slowly add milk and 1 vanilla bean to batter. Mix until combined. 6) Gently fold in 2 cups figs. 7) Fill liners 2/3 full. Bake for 20 minuets. 8) In a bowl, cream together cream cheese and 3/4 stick butter until smooth. 9) Slowly sift in confectioners' sugar and continue beating. Mix until all lumps are gone. Add 1 vanilla bean and mix until fully integrated. 10) Frost when cupcakes are cooled and top each cucake with one fig slice.
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.
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