It’s been a while. Again. I’ve been sick for what seems like a month. And just when I start feeling better it seems like I’ve got something else. Then there’s the work thing… and the holidays. Yep, I’m pretty much maxed out. I wish there were more hours in the day, that I could sleep a little more and that I didn’t have so much to do. We’re in Florida now visiting Stephen’s family, and that has seemed to help ease the stress of things, but somehow I just haven’t managed to find time to blog (until now). And you know what? I’m ok with that. When I first started taking blogging seriously I was set on a 3 post week. I was really good at sticking to that. Now, well, you can tell that I’ve been slacking off. Not really, because like you, I do have a life. There are more important things than blogging for me to do during the day. The events of last Friday have really put that in perspective for me. I want to spend the little time I do have with my family and enjoy Christmas. There are so many wonderful things to do and see- I’d much rather be out there than on here. Do you know what I mean? With that said, I’m sharing this cupcake recipe with you today. It’s one that I made back in October for a contest and people really seemed to love it- I hope you will too! The mild flavors of the cake and the frosting are really appealing to me. The natural sweetness of the honey paired with the mascarpone cheese is absolutely divine! Since figs are usually easy to find during fall and winter, I thought they’d be perfect to caramelize and place on top of these cupcakes. If you’re not a fan of figs, try pear slices or even apples, I think they’d be just as tasty! I hope you don’t mind that I’m “double-dipping,” but this was a quick and easy recipe for me to share with you all- enjoy!
Honey Cupcakes Recipe
A treat that’s as sweet as can be, Honey Cupcakes have a soft, buttery crumb and fluffy texture, making them perfect for dinner parties or relaxing afternoon delights.
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Servings: 16 cupcakes
Calories: 285kcal
Ingredients
Honey Cupcakes
- 1 1/4 cups cake flour
- 1/2 cup all-purpose flour
- 1/2 cup honey
- 1/2 cup unsalted butter - room temperature
- 1/3 cup sour cream
- 2/3 cup whole milk
- 2 large eggs
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 teaspoon salt
- 1 vanilla bean - scraped
- 1 Tbsp vanilla extract
Mascarpone Frosting
- 1 (8) oz container mascarpone cheese
- 1/2 cup heavy whipping cream
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
Caramelized Figs
- 1/4 cup granulated sugar
- 8 ripe and sweet figs (mission or turkey) - cut in half
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Line two cupcake tins with 16 cupcake liners and set aside.
- In a medium-sized mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, add the wet ingredients: honey, butter, sour cream, vanilla extract, and vanilla bean. Mix for 1 minute.
- Add one egg at a time, mixing after each addition. With the mixing speed on low, alternate between adding the dry ingredients and the milk. Beat until just combined.
- Divide the batter and fill the cupcake liners two-thirds full.
- Bake for 15–18 minutes, or until a cake tester or toothpick inserted into the center comes out clean (Note: they will not turn golden brown, so do not overbake).
- Remove the cupcakes from the oven and let them cool in the tins for 5 minutes. Transfer them to a wire rack to cool completely.
- Meanwhile, to make the frosting, in the bowl of a stand mixer fitted with the whisk attachment, combine the mascarpone cheese, heavy whipping cream, granulated sugar, and vanilla extract.
- With the mixing speed on low, begin to beat the mixture. Gradually turn the speed up until it reaches medium-high. Beat the mixture for 2–3 minutes until soft peaks begin to form (keep an eye on it while it is beating; you do not want the mixture to curdle). Frost the cooled cupcakes as desired.
- To prepare the figs, dip the cut side of each fig into the granulated sugar. Place them on a baking sheet lined with foil. Using a kitchen torch, caramelize each fig (this will take approximately 1 minute). Place a cut fig on top of each cupcake.
NOTES
To STORE honey cupcakes, place them in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days, keeping the container tightly sealed to retain moisture. To FREEZE, wrap each cupcake individually in plastic wrap and place them in a freezer-safe bag; they can be frozen for up to 3 months.
Thaw in the fridge overnight. To REHEAT, bring to room temperature and, if desired, warm in a preheated oven at 300 degrees Fahrenheit (150 degrees Celsius) for 5–10 minutes.
Nutrition
Calories: 285kcal | Carbohydrates: 30g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 62mg | Sodium: 171mg | Potassium: 117mg | Fiber: 1g | Sugar: 18g | Vitamin A: 597IU | Vitamin C: 1mg | Calcium: 81mg | Iron: 1mg
Recipe by Stephen + Natalie
Caramelized Figs!
Oh my…
I’ve enjoyed fresh figs, dried, with sesame but not caramelized! This must happen! Scrummy!
x
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