Figueroa Cupcakes: Chunky Lemon Fig Cake, Salted Honey Fig Compote, Cream Cheese Frosting

Name: Figueroa Cupcakes: Chunky Lemon Fig Cake, Salted Honey Fig Compote, Cream Cheese Frosting
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 24
Cuisine: American
Ingredients: 1 teaspoons baking powder; 2 teaspoons baking soda; 227 grams butter; 340 grams cream cheese; 425 grams dark brown sugar; 2 eggs; 1 basket ripe figs, chopped; 397 grams all-purpose flour; 59 milliliters granulated sugar; 1 Tbsp honey; 2 Zest of lemons; 57 grams extra-virgin olive oil; 680 grams powdered sugar, sifted; 1 teaspoons salt; 1 teaspoon sea salt (fleur de sel); 113 grams unsalted butter; 1 teaspoon vanilla extract

Figueroa Cupcakes: Chunky Lemon Fig Cake, Salted Honey Fig Compote, Cream Cheese Frosting is a vegetarian frosting. This recipe makes 24 servings with 429 calories, 3g of protein, and 19g of fat each. This recipe covers 4% of your daily requirements of vitamins and minerals. This recipe is typical of American cuisine. If you have cream cheese, lemon zest, flour, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

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.

Ingredients you will need

Baking Soda

Brown Sugar

Cupcakes

Butter

Cream

All Purpose Flour

Salt

Cooking Oil

Equipment you will use

Hand Mixer

Muffin Liners

Whisk

Bowl

Oven

Add the eggs, one at a time, scraping the bowl as needed.

Ingredients you will need

Egg

Equipment you will use

Bowl

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, about24 minutes.

Ingredients you will need

Lemon Zest

All Purpose Flour

Figs

Equipment you will use

Toothpicks

Oven

Blender

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.

Ingredients you will need

Granulated Sugar

Compote

Honey

Water

Figs

Equipment you will use

Sauce Pan

Add the sea salt and refrigerate until cool.

Ingredients you will need

Sea Salt

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.

Ingredients you will need

Powdered Sugar