Fig and Honey Cupcakes is a modern British recipe for a classic white cupcake flavoured with honey, orange and vanilla that's served with a honey topping and quartered figs to garnish. The full recipe is presented here and I hope you enjoy this classic British version of: Fig and Honey Cupcakes.
For the cake batter, beat the 60g butter in a bowl until smooth. Work in the clear honey, vanilla extract and orange zest then add the sugar and beat with a wooden spoon until the mixture is creamy. Add the eggs, one at a time, beating thoroughly to combine after each addition. Sift together the flour and salt into a bowl and gradually work into the creamed mixture a tablespoon at a time.
Chop the dried figs and carefully fold into the batter. Line the wells of a 12-well muffin tin with paper cases. Divide the batter evenly between these (ensure that you fill them no more than 3/4 full). Transfer to an oven pre-heated to 180°C (350°C, Gas Mark 4) and bake for 25 minutes, or until the cupcakes are golden brown. Take out of the oven, remove from the tin and set aside to cool on a wire rack.
For the icing, beat the butter until sooth then flavour with the 2 tbsp honey. Add the icing sugar a little at a time, beating to incorporate until the icing is creamy.
Quarter the figs, then coat the tops of the cupcakes with the honey icing. Decorate each of the cupcakes with 2 fig quarters and a drizzle of the remaining honey.
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