Flirty Little Fig

Makes 9 Fig Spice Cupcakes with White Chocolate Buttercream

For the Cupcakes

  • 115g unsalted butter
  • 130 sugar
  • 3 eggs
  • 1 tsp vanilla essence
  • 190g plain flour
  • 1/2 tsp baking powder
  • pinch of cinnamon
  • 1/4 tsp salt
  • 60ml whole milk
  • 6 mashed fresh figs

For the White Chocolate Buttercream

  • 250g white chocolate
  • 200ml sour cream
  • 113g unsalted butter
  • 125g icing sugar



  1. Preheat the oven to 180 degrees C. Line a cupcake tin with cases
  2. Halve and scoop out the flesh from 6 fresh figs. Mash and set aside
  3. Cream the butter and sugar together until pale and fluffy. Add the eggs, one at a time, making sure each is fully incorporated before adding the next. Whisk in the vanilla essence
  4. In a separate bowl, mix together the flour, baking powder, cinnamon and salt. Add to the wet mixture, alternating with the milk, until well combined. Add the mashed figs and mix until evenly incorporated
  5. Bake in the preheated oven for 20 minutes, until a skewer inserted into one of the cakes comes out clean, and the tops bounce back when touched
  6. Let the cakes cool completely before icing
  7. For the icing, melt the chocolate in a bowl over a pot of boiling water until smooth. Take off the heat and let cool slightly before adding the sour cream to form ganache
  8. Allow the ganache to cool in the fridge until it thickens. Beat the butter with the icing sugar until pale and fluffy. Add the cooled ganache to the buttercream and beat until smooth and creamy. Pipe onto the cupcakes and decorate with slices of fresh fig








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