Lemon And Fig Cupcakes Recipes

Steps:

• Soak figs in whiskey in a bowl for at least 30 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
• Combine flour, baking powder, baking soda, salt, cinnamon, cream of tartar, and cloves in a bowl.
• Blend white sugar, oil, and brown sugar together in a separate bowl using an electric mixer. Add egg and mix until creamy. Mix in buttermilk and vanilla extract. Reserve 1 tablespoon of fig mixture for frosting, and mix remainder into batter. Beat in flour mixture until just combined.
• Spoon batter into the prepared muffin cups, filling each 2/3 full.
• Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 15 to 20 minutes. Remove from the oven and transfer to wire racks to cool completely, about 30 minutes.
• Beat cream cheese and shortening together in a bowl using an electric mixer until creamy. Add powdered sugar slowly, 1 cup at a time, until creamy. Add vanilla extract. Slowly drizzle in reserved fig mixture; mix frosting until combined.
• Pipe frosting onto cooled cupcakes.

Steps:

• Preheat oven to 350 degrees. Brush a 9-inch tart pan with a removable bottom (or a cake pan lined with parchment paper) with oil; set aside.
• In a medium bowl or liquid measuring cup, whisk together oil, milk, and egg; set aside. In a large bowl, whisk together flour, sugar, baking powder, and salt; add milk mixture, and stir with a rubber spatula just until smooth (do not overmix). Gently fold in figs and lemon zest.
• Spread batter in prepared pan; set pan on a rimmed baking sheet. Bake until golden and a toothpick inserted in center comes out clean, 35 to 40 minutes.
• Cool in pan 15 minutes before unmolding cake onto a wire rack to cool completely. To serve, cut into wedges.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line 30 cupcake pan cups with paper liners.
• Sift the self-rising flour and salt together in a bowl. In another bowl, beat the unsalted butter and sugar with an electric mixer until light and fluffy. Beat in the eggs one at a time, beating each egg until incorporated before adding the next. Mix in the vanilla extract and lemon zest.
• Gently beat the flour mixture into the butter mixture, one third at a time, alternating with half the milk and half the lemon juice after each of the first 2 additions of flour. Beat until just combined; do not over mix.
• Fill the prepared cupcake liners with batter 3/4 full, and bake in the preheated oven until a toothpick inserted in the center comes out clean, about 17 minutes. Let the cupcakes cool in the pans for about 10 minutes before removing them to finish cooling on a rack.
• To make the icing, beat the cream in a chilled bowl with an electric mixer set on Low until the cream begins to thicken. Add the confectioners' sugar and lemon juice, a little at a time, beating after each addition, until fully incorporated. Increase the mixer speed to High, and beat until the icing forms soft peaks, about 5 minutes. Spread on the cooled cupcakes. Refrigerate leftovers.

Steps:

• 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. Add the eggs, one at a time, scraping the bowl as needed. 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, about 24 minutes.
• 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. Add the sea salt and refrigerate until cool.
• 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. Add the vanilla and mix until fully incorporated.
• To assemble: Use a knife to make a hole in the center of the cupcakes. Fill with salted honey fig compote, and then frost with cream cheese frosting.