Fig Newton Cupcakes Recipes

HOMEMADE FIG NEWTONS

Steps:

• Into a pot add sliced dry figs (14 oz., approximately 400 grams), Orange Liqueur or Rum or orange juice (1/4 cup), water (1/4 cup), brown sugar (2 tablespoons),lemon or orange juice (just of one citrus) and lemon or orange zest (of one citrus).
• Cover pot with a lid and bring to boil. Lower the temperature to simmer and simmer for 20 minutes, or until figs are very soft and most of the liquid is absorbed by figs. If the figs are very dry it's possible more liquid is needed to cook them till soft. Add more liquid, add 1 to 2 tablespoon water at a time as needed.
• Once figs are cooked and very soft, process them in the food processor until smooth. Let cool completely, then fill the piping bag with the filling, set aside.
• Filling can be prepared up to a week ahead and stored in the fridge in an airtight container.
• In this recipe I use 2 egg yolks. Separate 2 eggs, save egg whites for later.Sift together flour (1 3/4 cup), baking soda (1/4 teaspoon), salt (1/4 teaspoon) and cardamom/cinnamon (optional, 1/2 teaspoon). Set aside
• Beat room temperature unsalted butter (1/2 cup,113 grams) with brown sugar (1/4 cup) and granulated sugar (1/4 cup) until smooth, 5 minutes. Add egg yolks (2 room temperature egg yolks) and beat until combined. Then beat in vanilla extract, (1 teaspoon). Scrape down the bowl few times to ensure everything is well combined.
• Lastly, on low speed gradually add flour mixture.
• Once the dough comes together, form a disk and wrap the dough into a plastic wrap. Chill for 30 minutes.
• Divide cookie dough into 6 portions. Line the work surface with plastic wrap. Take a piece of cookie dough and form into a log. Put another piece of plastic wrap on top of the log. Press gently. Take a rolling pin and roll it out thinly into a rectangle, at least 4 inches wide. Trim the excess dough so rectangle is 4 inches wide and about 10 inch long
• Take a piping bag with the filling and pipe a long rope in the center of the rectangle. Lift one side of plastic wrap and fold the dough over the filling. Press gently to spread and flatten the filling underneath the cookie dough layer. Lift opposite side of the plastic wrap and fold the remaining portion of cookie rectangle over the first cookie fold. Press gently with your hands to flatten it out. Unfold the cookie log, hold one side of plastic wrap, gently roll the log so the seam is on the bottom. Cut the cookie log with a knife into about 1.5 to 2 inch pieces.TIP : You can also bake whole logs if desired. If so bake whole logs for 15-17 minutes, until golden brown. Allow cookies to cool then cut into smaller pieces.
• Preheat oven to 350F (180C) bake for 10-13 minutes.Transfer cookies onto a baking sheet lined with parchment paper or a non-stick silicone baking mat. Bake at 350F for 10-13 minutes until very lightly golden on the bottom. Let cool for 5 minutes then transfer onto a cooling rack to cool completely. Enjoy. Store in the airtight container. Cookies will get softer as they rest.

FIG AND WHISKEY CUPCAKES

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.

LEMON AND FIG CUPCAKES

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.

FIG NEWTON CUPCAKES

Steps:

• Preheat the oven to 350°F, and line 12 standard size muffin cups with liners. Lightly coat the liners with nonstick cooking spray. Set aside.
• To prepare the cupcakes, whisk together the flour, baking powder, baking soda, cinnamon, and salt in a medium bowl. In a separate bowl, whisk together the butter (or coconut oil), egg, and vanilla. Thoroughly mix in the maple syrup and Greek yogurt until no large clumps of yogurt remain. Alternate between adding the flour mixture and the milk to the egg mixture, beginning and ending with the flour, and stirring just until incorporated. (For best results, add the flour in 3 equal parts and the milk in 2 equal parts.)
• Divide the batter between the prepared muffin cups. Bake at 350°F for 16-18 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 5 minutes before turning out onto a wire rack to cool completely.
• While the cupcakes baked, prepare the filling. Combine the dried figs and water in a microwave-safe bowl, and cover tightly with plastic wrap. Microwave on HIGH for 45 seconds. Let the mixture stand to allow the figs to continue absorbing liquid for another 20 minutes. Pour the mixture into a food processor, and pulse until smooth.
• To prepare the frosting, stir together the yogurt, vanilla, and honey in a small bowl. Refrigerate until ready to use.
• To assemble the cupcakes, remove the centers using a cupcake corer or sharp knife. Spoon in the fig filling until level with the surface, and top with the frosting.

FIG NEWTON COFFEE CAKE

Steps:

• 1. Preheat oven to 350 degrees. Grease an 8" X 8" or 9" X 9" baking pan.
• 2. For batter cream butter and sugar together and beat in eggs and vanilla.
• 3. Combine flour, baking powder and salt; add to creamed mixture alternately with milk; set aside.
• 4. For filling combine brown sugar, cinnamon and cut in butter until crumbly. Fold in crumbled cookies; set aside.
• 5. Spread a third of the batter into pan. Top with half of the filling. Repeat layers. Top with remaining batter.
• 6. For topping stir together flour, sugars and salt. Cut in butter and stir in oats. Press together and top coffee cake with large crumbles.
• 7. Bake for 35-40 minutes or until golden brown. Cool on a wire rack before cutting.