Okay okay so I made these the same weekend that I made the scones and I decided to use a fall ingredient I have never eaten before ever...FIGS!! I figured that trying a new thing inside of a cupcake would be the best way to determine if figs are everything they're cracked up to be.
Apparently they are.
When I say that these are "sticky" fig cupcakes I mean that they are actually really sticky which I think is wonderfully comforting on a cold rainy fall day.
See? They look pretty sticky.
Which is why I suggest removing the wrapper and eating it with a fork...plus eating it with a fork makes you feel super classy like a fancy rich person at a fancy party.
Except my party was at my house and it isn't that fancy...but it is really the feeling that counts.
Follow your feeling and make some figgy cupcakes to satisfy your fig and cupcake cravings all at once!
Adapted From: Cupcakes! by Elinor Klivans
Brown Sugar Glaze
2 Tablespoons butter
1/2 Cup heavy whipping cream
2/3 Cup packed dark brown sugar
1 Teaspoon vanilla extract
1. In a medium sauce pan on medium heat, heat the butter,whipping cream, and brown sugar until melted and combined stirring frequently.
2.Increase the heat to medium-high bringing the mixture to a boil, boil for 1 minute then remove from heat.
3. Stir in the vanilla and set aside.
Sticky Fig Cupcakes
(Yields 12 regular cupcakes)
1 Cup water
1 Cup dried figs, quartered
1 1/4 Cups flour
1 Teaspoon baking powder
1/2 Teaspoon baking soda
1/4 Cup (half stick) butter, at room temperature
3/4 Cup sugar
2 eggs
1 Teaspoon grated lemon zest
1 Teaspoon vanilla extract
1.Preheat oven to 350 degrees. Line a muffin tin with paper cupcake liners and spray the inside of the liners with nonstick cooking spray.
2. Put the water and figs into a small saucepan, bring it to a boil, then set aside to let it cool while you prepare the cupcake batter.
3.Combine the flour, baking powder, and baking soda in a medium bowl.
4. Using an electric mixer on medium speed, beat the butter and sugar until pale and fluffy.
5. Add the eggs, lemon zest, and vanilla to the butter and sugar mixture, beat until thick and smooth.
6. On low speed add the flour mixture until incorporated.
7. Mix in the figs and the remaining water into the mixture.
8. Evenly distribute the batter into the paper liners, bake until the tops feel firm and a toothpick comes out wet, about 15 minutes.
9. Remove the pan from the oven and reduce oven temperature to 225 degrees.
10. Spoon 1 tablespoon of the brown sugar glaze onto the top of each cupcake, return the cupcakes to the oven.
11. Bake until toothpick comes out dry, about 15 minutes.
12. Let the cupcakes cool in the pan for 10 minutes.
11. Turn out the cupcakes onto a wire cooling rack and spoon the remaining glaze over the tops of the cupcakes.
12. Let cupcakes cool completely.
13. Enjoy!!
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