Caucasian Curry

Caucasian Curry

Sticky Fig Cupcakes with Brown Sugar Glaze

these little/big sticky figgy moist cupcakes are a winner. my ever so cute and fabulous next door neighbor, Wendy, asked if she could borrow our large cupcake tin...little did we know that we would get a sample of this incredible recipe she was testing. she's quite the baker and everything she's brought over is killer good. for my birthday she made some triple chocolate brownie cookies that were gone so fast i couldn't get a picture of them. i wanted to post the recipe with photo, but i guess i'll have to make them myself. the problem would be having them in the house. the whole recipe might just send me over the edge...they were THAT GOOD ! anyway, these cakes are awesome and the subtle crunch from the figs just adds that extra little...hmmm...something...something yummy. served a little warm with fresh whipped cream and oozing brown sugar glaze it's pure heaven.


i copied this recipe from the xerox my neighbor Wendy was kind enough to pass along. i didn't get to ask her where it's from so BIG thanks to the original baker out there somewhere.

makes 6 extra large cupcakes

2 Tbsp.unsalted butter
1/2 cup heavy whipping cream
2/3 cup brown sugar
1 tsp vanilla

1 cup water
1 cup (about 4 oz.) dried figs quartered
1 1/4 cup unbleached flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 cup unsalted butter. room temp.
3/4 cup sugar
2 large eggs
1 tsp grated lemon zest
1 tsp vanilla
heavy whipping cream for serving

make the sauce. in a med. sauce pan, heat the butter, cream and brown sugar over med. heat, stirring often, until the butter melts and the brown sugar dissolves. increase the heat to med. high, bring to a boil and boil for 1 minute, stirring constantly. remove from heat and stir in the vanilla. set aside.
make the cupcakes. position the rack in the middle of the oven. preheat to 350F degrees. line tin with liners or Wendy used a non-stick tin. if using liners, spray the inside with non stick cooking spray.

put the water and the figs in a small sauce pan and bring to a boil: set aside to cool while you prepare the batter.

sift the flour, baking powder, baking soda and salt into a medium bowl and set aside. in a large bowl, using an electric mixer on medium speed, beat the butter and sugar until blended and creamy, about 2 minutes. stop the mixer and scape the sides of the bowl as needed during mixing. add the eggs, lemon zest and vanilla, mixing until smooth and thick. you may see a few small pieces of butter which is fine. on low speed, mix in the flour mixture to incorporate it. mix in the figs, with the liquid that remains in the pan.

fill tin with 1/2 cup batter, to about 1/2 inch below the top of the cupcake tin (or liner if using). bake in 350F degree oven. bake until tops feel firm and a toothpick inserted in the center comes out wet, about 20 minutes. remove from oven and reduce the oven to 225F degrees.

spoon 1/2 Tbsp. brown sugar sauce on top of each cupcake. the cakes will have risen to the top of the liners/tin, so some sauce may drip down the sides onto the pan. return the cupcakes to the oven and bake until toothpick inserted in the center comes out dry, about 20 minutes. cool the cupcakes on a wire rack for 10 minutes.

carefully place a wire rack on top of the cupcakes in their pan. protecting your hands with pot holders and holding the pan and rack together, invert them to release the cupcakes onto the wire rack and turn the cupcakes top side up. if any sauce remains in the bottom of the tin, spoon it over the cupcakes. let cool completely.

so serve the cupcakes, warm the remaining sauce over low heat. remove the paper liners and place each cake on a plate. pass a little pitcher of the warm sauce and some warm or whipped cream.

the cupcakes can be covered at room temp for up to 3 days. the sauce can be made ahead, covered, and refrigerated for up to 5 days. warm before baking the cupcakes.

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