Fig And Whiskey Cupcakes Recipes

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FIG AND WHISKEY CUPCAKES



Fig and Whiskey Cupcakes image

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

½ cup fresh figs, finely chopped
½ cup whiskey
1 ⅔ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon cream of tartar
⅛ teaspoon ground cloves
½ cup white sugar
⅓ cup vegetable oil
¼ cup brown sugar
1 egg
½ cup buttermilk
1 teaspoon vanilla extract
1 (8 ounce) package cream cheese, softened
¾ cup vegetable shortening (such as Crisco®)
5 cups powdered sugar
1 teaspoon vanilla extract

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

BAKED FIGS WITH HONEY AND WHISKEY ICE-CREAM



Baked Figs with Honey and Whiskey Ice-Cream image

Categories     Milk/Cream     Ice Cream Machine     Egg     Fruit     Dessert     Fig     Whiskey     Summer     Honey     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 6

Number Of Ingredients 6

100 ml (3 1/2 fluid ounces) whiskey
140 ml (1/4 pint) full-fat milk
285 ml (1/2 pint) double cream
6 medium egg yolks
55 g (2 ounces) clear honey
Baked Figs

Steps:

  • 1. Heat a heavy-bottomed saucepan. Add 75 ml (2 3/4 fl oz) of the whisky and flame to burn off the alcohol. Once the flames have died down, stir in the milk and cream. While this is coming to a boil, whisk the egg yolks and honey together with a standing or handheld mixer until they have doubled in size and become fluffy.
  • 2. Take the milk and cream off the heat and pour half onto the egg yolks. Whisk until combined, then put to one side.
  • 3. Put the remainder of the milk and cream back onto the heat and, when it is boiling, add the egg mixture, turn down the heat and whisk constantly for approximately 1 minute.
  • 4. Pour into a large bowl to lower the mixture's temperature and stir in the last 25 ml (3/4 fl oz) whiskey. Cover and chill.
  • 5. Once thoroughly cool, churn in an ice-cream machine. Alternatively, pour into a freezerproof container, put in the freezer and beat every 20 minutes until set.
  • 6. Place the warm figs in 6 shallow bowls or on 6 plates, pour over some syrup and put a scoop of honey and whiskey ice-cream in the centre.

FIG AND WHISKEY CUPCAKES



Fig and Whiskey Cupcakes image

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

½ cup fresh figs, finely chopped
½ cup whiskey
1 ⅔ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon cream of tartar
⅛ teaspoon ground cloves
½ cup white sugar
⅓ cup vegetable oil
¼ cup brown sugar
1 egg
½ cup buttermilk
1 teaspoon vanilla extract
1 (8 ounce) package cream cheese, softened
¾ cup vegetable shortening (such as Crisco®)
5 cups powdered sugar
1 teaspoon vanilla extract

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



Lemon and Fig Cupcakes image

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

For the cupcakes:
2 1/2 cups sifted all-purpose flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
8 tablespoons unsalted butter
1 3/4 cups sugar
2 large eggs
2 1/4 teaspoons pure vanilla extract
1 1/4cups whole milk
1/2 cup freshly squeezed lemon juice
1/2 cup freshly grated lemon zest (from approximately 2 to 3 lemons)
1/2 cup fresh or dried figs, sliced
For the cream cheese frosting (optional):
4 tablespoons unsalted butter
4 cups sifted confectioners' sugar
1/4 teaspoon pure vanilla extract
6 ounces cream cheese

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.

IRISH COCKTAIL CUPCAKES



Irish Cocktail Cupcakes image

If you've ever had a shot of Irish whiskey and Irish cream dropped in a glass of Guinness®, this it in dessert form. The best cupcake ever.

Provided by inskydiamonds

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Irish Cream

Time 1h5m

Yield 18

Number Of Ingredients 13

1 cup Irish stout beer (such as Guinness®)
9 tablespoons unsalted butter, cut into 1-inch pieces
2 cups dark brown sugar
¾ cup unsweetened cocoa powder
¾ cup sour cream
2 eggs
1 tablespoon vanilla extract
2 cups all-purpose flour
2 ½ teaspoons baking soda
1 stick unsalted butter, at room temperature
2 tablespoons Irish cream liqueur (such as Baileys®), or more to taste
2 teaspoons Irish whiskey (such as Jameson®), or to taste
3 cups confectioners' sugar

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners.
  • Combine stout beer and butter in a large saucepan over low heat. Heat until butter melts, about 5 minutes. Remove from heat and whisk in brown sugar and cocoa.
  • Whisk sour cream, eggs, and vanilla extract in a bowl; pour into the saucepan and mix until a smooth batter forms.
  • Stir flour and baking soda together. Fold into the batter. Divide batter evenly among the prepared muffin cups.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Leave in the tin for 10 minutes, then transfer to a wire rack to cool completely.
  • Make frosting while the cupcakes cool. Place butter in a large mixing bowl and beat with an electric mixer on medium-high speed for 2 to 3 minutes. Mix in Irish cream and whiskey on low speed. Gradually spoon in confectioners' sugar, mixing on low speed until frosting is smooth and creamy.
  • Spread frosting over cupcakes.

Nutrition Facts : Calories 369.8 calories, Carbohydrate 58.3 g, Cholesterol 53.7 mg, Fat 14.1 g, Fiber 1.6 g, Protein 3.4 g, SaturatedFat 8.6 g, Sodium 197.6 mg, Sugar 44.3 g

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