Thursday, September 29, 2011

Fig Upside Down Cupcakes

234. Lovely Figs! So many lovely figs!
Hand picked and just waiting to be used.
Fig Upside Down Cupcakes

1 3/4 cup flour
1/4 cup almond meal (almonds ground to grainy consistency)
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon cinnamon
1/8 teaspoon ground cloves
1/2 teaspoon kosher salt
1 cup milk
3/4 cup sugar
1 egg
1/3 cup oil
1 teaspoon vanilla extract
1/4 teaspoon almond extract
6 to 8 figs diced
brown sugar

Preheat oven to 350ºF and line paper baking cups in cupcake pans. Yields approximately 24 cupcakes.

In a large bowl mix together milk, sugar, oil, extracts and egg till blended. Add flour, almond meal, baking powder and baking soda, spices and salt. Mix until smooth.
Chop figs and cover the bottom of each paper liner with fig cubes.
Spoon 1 teaspoon of brown sugar over figs.
Then pour batter over filling 2/3 full.
Bake for approximately 25 minutes or until toothpick inserted comes out clean. Cool.
Buttercream Spice Frosting

1 1/2 sticks butter, room temperature
5 cups confectioners sugar
2 Tablespoons honey
1/2 teaspoon cinnamon
1 teaspoon almond extract
2 - 3 Tablespoons milk or as needed for right consistency

Cream all ingredients together in a mixer and whip until smooth and sugar has incorporated. Adjust milk or confectioners sugar to desired consistency.
Pipe frostin onto cooled cupcakes and decorate as desired.
Fabulous Fig Upside Down Cupcakes!!!

"Do not go where the path may lead, go instead where there is no path and leave a trail."
~Ralph Waldo Emerson


Gail @ Faithfulness Farm said...

These look wonderful -- I love figs!


Amy said...

I love figs and always got the black and purple ones. Never try these green ones and they look so delicious. Happy Friday and thanks for sharing.


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