Fig and Whiskey Cupcakes
Description
Whiskey provides complex, complementary flavor to fresh figs and spices in these rich, moist cupcakes.
Ingredients
•
1/2 cup fresh figs, finely chopped
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1/2 cup whiskey
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1 2/3 cups all-purpose flour
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1 teaspoon baking powder
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1/2 teaspoon baking soda
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1/2 teaspoon salt
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1/2 teaspoon ground cinnamon
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1/4 teaspoon cream of tartar
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1/8 teaspoon ground cloves
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1/2 cup white sugar
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1/3 cup vegetable oil
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1/4 cup brown sugar
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1 egg
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1/2 cup buttermilk
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1 teaspoon vanilla extract
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1 (8 ounce) package cream cheese, softened
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3/4 cup vegetable shortening (such as Crisco®)
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5 cups powdered sugar
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1 teaspoon vanilla extract
Directions
1
Soak figs in whiskey in a bowl for at least 30 minutes.
2
Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
3
Combine flour, baking powder, baking soda, salt, cinnamon, cream of tartar, and cloves in a bowl.
4
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.
5
Spoon batter into the prepared muffin cups, filling each 2/3 full.
6
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.
7
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.
8
Pipe frosting onto cooled cupcakes.