| Level: | Intermediate |
| Total: | 40 min |
| Prep: | 20 min |
| Cook: | 20 min |
| Yield: | 24 cupcakes |
Ingredients
- 1/2 cup unsalted butter
- 1/4 cup shortening
- 4 large eggs
- 2 cups superfine sugar
- 2 3/4 cups cake flour
- 3/4 cup almond flour
- 1/2 teaspoon salt
- 1 tablespoon baking powder
- 1 cup warm milk
- Fig Filling, recipe follows
- Maple Buttercream, recipe follows
- 1/2 cup sliced almonds, toasted
- 10 ripened black figs
- 3/4 cup sugar
- 1/2 cup honey
- 3 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1/2 cup unsalted butter
- 7 cups powdered sugar, divided
- 3/4 cup non-dairy whipping cream
- 1 tablespoon maple extract
Instructions
- Preheat the oven to 325 degrees F. Line a 24 count regular-size cupcake pan with cupcake liners.
- In a heavy-duty mixing bowl, cream together the butter and shortening on medium speed. Add the eggs, 1 at a time until, completely combined. Scrape down the sides of the bowl with a rubber spatula. Add the superfine sugar with the mixer set to low speed. Once combined, set the mixer to medium speed and mix for 5 minutes.
- Sift together the cake flour, almond flour, salt, and baking powder. Begin to add the sifted dry ingredients to the batter, alternating with the warm milk. Fold in the sliced almonds.
- Fill the cupcake liners two-thirds of the way and bake for 16 to 20 minutes. Use a toothpick to poke in the center of the cupcake and if it comes out clean then the cupcakes are done. Remove from the pan and place onto a tray to cool.
- Once the cupcakes are cooled, fill the center of the cupcakes with 1 tablespoon Fig Filling. Using a pastry bag and piping tip, frost the cupcakes with the Maple Buttercream. Pat the sides of the buttercream with the toasted almonds.
- Put all the ingredients into a blender and blend for 1 minute. Once blended, move the mixture into a microwave-safe bowl and microwave until thick, about 2 minutes. Mix well after microwaving.
- In a heavy-duty mixing bowl, cream the butter until light and fluffy. Add 3 cups powdered sugar and mix on medium speed for 3 minutes. Scrape down the bowl and pour in the non-dairy whipping cream. Mix on low speed until completely mixed. Add the remaining 4 cups powdered sugar. Fold in the maple syrup.
Nutrition Facts
| Serving Size | 1 of 24 servings |
| Calories | 479 |
| Total Fat | 16 g |
| Saturated Fat | 8 g |
| Carbohydrates | 82 g |
| Dietary Fiber | 2 g |
| Sugar | 67 g |
| Protein | 4 g |
| Cholesterol | 61 mg |
| Sodium | 116 mg |
Reviews
I’m giving this 4 stars however the icing recipe needs adjustments. First you need a CUP of butter (2 sticks. I added 3 cups of powered sugar, then 3/4 cup of heavy whipping cream, 2 Tbls of maple syrup (may be too much, we’ll see and then only needed 1 more cup of powdered sugar, not 4 cups like the recipe calls. So I only used 4 cups of powdered sugar not 7. Over all, the cupcake turned out very nice, dense but moist. I’m happy with it and would make it again.
I made this with a plain buttercream frosting, and it was wonderful. My adult freinds loved it, and having fresh figs this time of year was wonderful. Next time I will use some fig preserves for the filling. Love this one, will add it to my collection.