FIGUEROA CUPCAKES: CHUNKY LEMON FIG CAKE, SALTED HONEY FIG COMPOTE, CREAM CHEESE FROSTING
Steps:
- For the cupcakes: Preheat the oven to 325 degrees F. Line muffin pans with 24 muffin liners. In a medium bowl, whisk the flour, baking soda, baking powder and salt until well combined. In the bowl of an electric mixer with the paddle attachment, cream the butter, oil and brown sugar. Add the eggs, one at a time, scraping the bowl as needed. Add the figs and lemon zest and mix for about a minute until well combined. With the mixer on low, gradually add the flour mixture just until combined. Then remove from the mixer and scrape by hand. Fill the prepared muffin pans three-quarters full with batter and bake until a toothpick inserted comes out clean, about 24 minutes.
- For the fig compote: In a medium saucepan over medium heat, combine the figs, granulated sugar, 1/4 cup water and the honey. Bring to a boil and stir until the water has evaporated and the figs are soft. Add the sea salt and refrigerate until cool.
- For the frosting: Whip the cream cheese and butter in an electric mixer with the paddle attachment until fully incorporated. With the mixer on low, gradually add the powdered sugar until combined. Add the vanilla and mix until fully incorporated.
- To assemble: Use a knife to make a hole in the center of the cupcakes. Fill with salted honey fig compote, and then frost with cream cheese frosting.
FIG AND LEMON CUPCAKES
Fig and lemon cupcakes
Provided by Amanda Laird
Categories Morning & afternoon tea, Barbecue & picnic, Party & finger food
Time 15m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 180C. Beat the butter, lemon zest and sugar together until pale.
- Beat the eggs lightly with a fork then add one at a time to the cake mixture. Fold in the ground almonds.
- Sieve the flour with the salt and fold in, then spoon the mixture into the paper cases. Bake for approximately 15 minutes or until the tops spring back when gently touched. Let cool.
- Combine the icing ingredients and mix until smooth. Spread over the cold cupcakes and top with a piece of fig. Dust with icing sugar.
LEMON CUPCAKES
Here is a recipe I use for beautifully delicious lemon cupcakes. Ideally, you'd use buttercream frosting to ice cupcakes, but I tried these with Lemon Cream Icing for a less buttery icing, and they were perfect! These cupcakes are truly lighter than air and will melt in your mouth.
Provided by friedbluetomato
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h25m
Yield 30
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line 30 cupcake pan cups with paper liners.
- Sift the self-rising flour and salt together in a bowl. In another bowl, beat the unsalted butter and sugar with an electric mixer until light and fluffy. Beat in the eggs one at a time, beating each egg until incorporated before adding the next. Mix in the vanilla extract and lemon zest.
- Gently beat the flour mixture into the butter mixture, one third at a time, alternating with half the milk and half the lemon juice after each of the first 2 additions of flour. Beat until just combined; do not over mix.
- Fill the prepared cupcake liners with batter 3/4 full, and bake in the preheated oven until a toothpick inserted in the center comes out clean, about 17 minutes. Let the cupcakes cool in the pans for about 10 minutes before removing them to finish cooling on a rack.
- To make the icing, beat the cream in a chilled bowl with an electric mixer set on Low until the cream begins to thicken. Add the confectioners' sugar and lemon juice, a little at a time, beating after each addition, until fully incorporated. Increase the mixer speed to High, and beat until the icing forms soft peaks, about 5 minutes. Spread on the cooled cupcakes. Refrigerate leftovers.
Nutrition Facts : Calories 232 calories, Carbohydrate 26.7 g, Cholesterol 63.6 mg, Fat 13.1 g, Fiber 0.4 g, Protein 2.7 g, SaturatedFat 7.9 g, Sodium 259.8 mg, Sugar 16.8 g
FIG AND WHISKEY CUPCAKES
I just picked the last of the figs from the tree and decided to make some into cupcakes. After some experimentation, I came up with a rich, moist cupcake. The whiskey adds complementary flavor to strong spices such as cinnamon and clove and adds a lot of complexity.
Provided by Erin Brocklehurst
Categories Fig Desserts
Time 1h45m
Yield 12
Number Of Ingredients 19
Steps:
- Soak figs in whiskey in a bowl for at least 30 minutes.
- Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
- Combine flour, baking powder, baking soda, salt, cinnamon, cream of tartar, and cloves in a bowl.
- Blend white sugar, oil, and brown sugar together in a separate bowl using an electric mixer. Add egg and mix until creamy. Mix in buttermilk and vanilla extract. Reserve 1 tablespoon of fig mixture for frosting, and mix remainder into batter. Beat in flour mixture until just combined.
- Spoon batter into the prepared muffin cups, filling each 2/3 full.
- Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 15 to 20 minutes. Remove from the oven and transfer to wire racks to cool completely, about 30 minutes.
- Beat cream cheese and shortening together in a bowl using an electric mixer until creamy. Add powdered sugar slowly, 1 cup at a time, until creamy. Add vanilla extract. Slowly drizzle in reserved fig mixture; mix frosting until combined.
- Pipe frosting onto cooled cupcakes.
Nutrition Facts : Calories 588.9 calories, Carbohydrate 80.8 g, Cholesterol 34.6 mg, Fat 26.1 g, Fiber 0.7 g, Protein 4.1 g, SaturatedFat 8.5 g, Sodium 263.5 mg, Sugar 65.8 g
LEMON AND FIG CUPCAKES
Earthy-sweet figs and bright lemon zest and juice give these cupcakes worlds of flavor. If you'd like, take them one step further with a silky cream cheese frosting.
Provided by Katherine Kallinis Berman
Categories HarperCollins HarperCollins Cupcake Lemon Lemon Juice Fig Dessert Fall Thanksgiving
Yield Makes 24 cupcakes
Number Of Ingredients 17
Steps:
- For the cupcakes:
- Preheat the oven to 350˚F. Line two cupcake pans with twelve paper baking cups each. Sift together the flour, baking powder, and salt in a bowl, and set aside.
- In the bowl of a stand mixer or in a bowl with a handheld electric mixer, cream together the butter and sugar until light and fluffy, approximately 3 to 5 minutes.
- Add the eggs one at a time, mixing slowly after each addition.
- Combine the vanilla extract and milk in a large liquid measuring cup.
- Add one third of the flour mixture to the butter mixture, then gradually add one third of the milk mixture, beating slowly until well incorporated. Add another third of the flour mixture, followed by another third of the milk mixture. Stop to scrape down the bowl as needed. Add the remaining flour mixture, followed by the remaining milk mixture, and beat just until combined.
- Add the lemon juice and lemon zest, and mix until well combined.
- Scoop batter into the baking cups so that each is two-thirds full. On top of each cupcake, place one fig slice so that it covers the surface of the batter. Bake for 15 to 18 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Transfer the pans to a wire rack to cool completely. Serve and enjoy!
- For the (optional) frosting:
- In the bowl of a stand mixer or in a bowl with a handheld electric mixer, mix all the ingredients for approximately 3 to 5 minutes, until the frosting is light and airy. Frost each cupcake with a thick layer of the frosting using an offset spatula.
LEMON AND OLIVE OIL CUPCAKE RECIPE
Steps:
- 1. Preheat oven to 350°F and spray 4 cups in a jumbo muffin tin with some non-stick spray. Set aside. 2. In a large bowl, whisk together the eggs, honey, olive oil, lemon zest, and lemon juice until combined. Set aside. 3. In a separate bowl, whisk together the almond flour, baking powder, baking soda, and salt. Slowly fold the dry ingredients into the wet ingredients. Continue stirring until the batter is smooth and lump-free. 4. Stir chopped figs into the batter until thoroughly incorporated. 5. Divide batter between the 4 jumbo muffin cups and place the pre-heated oven to bake until the cakes are golden brown on top and a toothpick inserted into the center comes out clean, approximately 18-22 minutes. 6. Remove from oven and cool for 5-10 minutes before removing from muffin tin. 7. If desired, serve immediately with some honey-sweetened mascarpone cheese and vanilla fig jam. Enjoy!
Nutrition Facts : Calories 685 calories, Carbohydrate 40 grams carbohydrates, Cholesterol 169 milligrams cholesterol, Fat 56 grams fat, Fiber 5 grams fiber, Protein 13 grams protein, SaturatedFat 19 grams saturated fat, ServingSize 1, Sodium 553 grams sodium, Sugar 32 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 33 grams unsaturated fat
LEMON CUPCAKES
Usher in spring with these tender, lemony cupcakes. It's a recipe from my mother that I spiced up a bit. -Bertina Nicholas-Johnson, Waynesboro, Virginia
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 1 dozen.
Number Of Ingredients 15
Steps:
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in lemon zest and extracts. Combine flour and salt; add to creamed mixture alternately with cream. Beat just until combined. , Fill paper-lined muffin cups three-fourths full. Bake at 325° for 15-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., For frosting, in a small bowl, beat shortening until fluffy. Gradually beat in the confectioners' sugar, extracts and enough milk to reach spreading consistency. Frost cupcakes.
Nutrition Facts : Calories 319 calories, Fat 14g fat (7g saturated fat), Cholesterol 79mg cholesterol, Sodium 124mg sodium, Carbohydrate 44g carbohydrate (31g sugars, Fiber 1g fiber), Protein 4g protein.
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- For the cupcakes: Preheat oven to 350°F/180°C. Line a muffin tin with cupcake liners. Set aside.
- In a medium bowl, sift together flour, baking powder, and salt. In another small bowl, toss together sugar and lemon zest until combined.
- Using a mixer fitted with the paddle attachment, beat together butter and lemon-sugar mixture on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides and bottom of the bowl as necessary. On medium speed, beat in eggs, one at a time, beating well after each addition. Add vanilla extract and beat until combined. With the mixer on low speed, add half of the dry ingredients and beat just until combined. Add milk and lemon juice and beat until combined. Add the other half of the dry ingredients and beat slowly until just combined. Do not overmix – the less you mix, the lighter the cupcakes will be.
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