Fig and Honey Cupcakes is a modern British recipe for a classic white cupcake flavoured with honey, orange and vanilla that's served with a honey topping and quartered figs to garnish. The full recipe is presented here and I hope you enjoy this classic British version of: Fig and Honey Cupcakes.
pinch of salt
75g (3 oz) dried figs
60g (2 1/2 oz) butter, softened
2 tbsp clear honey
1 tsp vanilla extract
finely-grated zest of 1/2 orange
100g (3 1/2 oz) caster sugar
2 large eggs
2 tbsp clear honey
2 tbsp clear honey (for decoration)
150g (5 oz) icing sugar
6 small, fresh, figs
Chop the dried figs and carefully fold into the batter. Line the wells of a 12-well muffin tin with paper cases. Divide the batter evenly between these (ensure that you fill them no more than 3/4 full). Transfer to an oven pre-heated to 180°C (350°C, Gas Mark 4) and bake for 25 minutes, or until the cupcakes are golden brown. Take out of the oven, remove from the tin and set aside to cool on a wire rack.
For the icing, beat the butter until sooth then flavour with the 2 tbsp honey. Add the icing sugar a little at a time, beating to incorporate until the icing is creamy.
Quarter the figs, then coat the tops of the cupcakes with the honey icing. Decorate each of the cupcakes with 2 fig quarters and a drizzle of the remaining honey.
Serve immediately.
Instead of the fresh figs for the topping you could use citrus segments (tangerines are good), strawberry slices or plums, apricots, nectarines, aprcits or othe stone fruit.
Fig and Honey Cupcakes Recipe
Ingredients:
For the Cupcakes:
150g (5 oz) self-raising flourpinch of salt
75g (3 oz) dried figs
60g (2 1/2 oz) butter, softened
2 tbsp clear honey
1 tsp vanilla extract
finely-grated zest of 1/2 orange
100g (3 1/2 oz) caster sugar
2 large eggs
For the Topping:
100g (3 1/2 oz) butter, softened2 tbsp clear honey
2 tbsp clear honey (for decoration)
150g (5 oz) icing sugar
6 small, fresh, figs
Method:
For the cake batter, beat the 60g butter in a bowl until smooth. Work in the clear honey, vanilla extract and orange zest then add the sugar and beat with a wooden spoon until the mixture is creamy. Add the eggs, one at a time, beating thoroughly to combine after each addition. Sift together the flour and salt into a bowl and gradually work into the creamed mixture a tablespoon at a time.Chop the dried figs and carefully fold into the batter. Line the wells of a 12-well muffin tin with paper cases. Divide the batter evenly between these (ensure that you fill them no more than 3/4 full). Transfer to an oven pre-heated to 180°C (350°C, Gas Mark 4) and bake for 25 minutes, or until the cupcakes are golden brown. Take out of the oven, remove from the tin and set aside to cool on a wire rack.
For the icing, beat the butter until sooth then flavour with the 2 tbsp honey. Add the icing sugar a little at a time, beating to incorporate until the icing is creamy.
Quarter the figs, then coat the tops of the cupcakes with the honey icing. Decorate each of the cupcakes with 2 fig quarters and a drizzle of the remaining honey.
Serve immediately.
british, cupcake, fruit, vegetarian, baking, cakes
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Britain
Fig and Honey Cupcakes
https://fabulousfusionfood.blogspot.com/2019/04/fig-and-honey-cupcakes-recipe.html
Fig and Honey Cupcakes. This is a modern British recipe for a white sponge cupcake containing dried figs that's topped with honey buttercream, drizzled with honey and topped with fresh figs before serving.
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgADhrQQNKInXNOcBs6WtzmAH1LZLKhW_bp1C-cYw6H-2SbRIaTml4fKDeeWccjg3Ccr6ei62qxRcCvE7PKJt6PdZhcWEF2E1iKcQJh1d_Em92c8J1pJdupdKnsZq_1WZYYsCGWHxLVtTE/s1600/fig-honey-cupcakes.png
2019-04-12
Yield: 12
Fig and Honey Cupcakes
Fig and Honey Cupcakes. This is a modern British recipe for a white sponge cupcake containing dried figs that's topped with honey buttercream, drizzled with honey and topped with fresh figs before serving.
prep time: 25 mins
cook time: 30 mins
total time: 55 mins
Ingredients:
- 150g (5 oz) self-raising flour
- pinch of salt
- 75g (3 oz) dried figs
- 60g (2 1/2 oz) butter, softened
- 2 tbsp clear honey
- 1 tsp vanilla extract
- finely-grated zest of 1/2 orange
- 100g (3 1/2 oz) caster sugar
- 2 large eggs
- 100g (3 1/2 oz) butter, softened
- 2 tbsp clear honey
- 2 tbsp clear honey (for decoration)
- 150g (5 oz) icing sugar
- 6 small, fresh, figs
For the Cupcakes:
For the Topping:
Method:
- For the cake batter, beat the 60g butter in a bowl until smooth. Work in the clear honey, vanilla extract and orange zest then add the sugar and beat with a wooden spoon until the mixture is creamy. Add the eggs, one at a time, beating thoroughly to combine after each addition. Sift together the flour and salt into a bowl and gradually work into the creamed mixture a tablespoon at a time.
- Chop the dried figs and carefully fold into the batter. Line the wells of a 12-well muffin tin with paper cases. Divide the batter evenly between these (ensure that you fill them no more than 3/4 full). Transfer to an oven pre-heated to 180ºC (350ºF, Gas Mark 4) and bake for 25 minutes, or until the cupcakes are golden brown. Take out of the oven, remove from the tin and set aside to cool on a wire rack.
- For the icing, beat the butter until sooth then flavour with the 2 tbsp honey. Add the icing sugar a little at a time, beating to incorporate until the icing is creamy.
- Quarter the figs, then coat the tops of the cupcakes with the honey icing. Decorate each of the cupcakes with 2 fig quarters and a drizzle of the remaining honey.
- Serve immediately.
© Dyfed Lloyd Evans
Instead of the fresh figs for the topping you could use citrus segments (tangerines are good), strawberry slices or plums, apricots, nectarines, aprcits or othe stone fruit.
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