Description
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.
Ingredients
- 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
Instructions
- 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.
Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 1 hr 45 mins
Servings: 12