As delicious as these cupcakes sound, the Honey Cinnamon Buttercream Frosting sounds even better! You can use fresh figs or (re hydrated) dried figs to make the cupcake. A spicy Fig Newton with frosting! Something different and quite delicious. This recipe is courtesy of Love & Olive Oil.
1 1/8 cup all-purpose flour
1/4 cup almond meal
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon cinnamon
1/8 teaspoon ground cloves
1/2 teaspoon salt
1 cup coconut milk
3/4 cup granulated sugar
1/3 cup oil
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1/2 cup finely diced fresh figs (about 2 whole figs), or 1/3 cup chopped dried figs
1/2 cup (1 stick) butter or margarine, room temperature
3-3 1/2 cups confectioners’ sugar
2 tablespoons raw dark honey
2-3 tablespoons milk or cream, as needed
Preheat oven to 350 degrees F.
In a large bowl, sift together flour, almond meal, baking powder, baking soda, spices, and salt.
Whisk together coconut milk sugar, oil, and extracts. Make a well in the center of the dry ingredients and pour in the wet ingredients. Mix until relatively smooth. Fold in fig. Fill cupcake liners with about 3 tablespoons of batter (cups should be just under 2/3 of the way full). Bake for 22-25 minutes or until set, and toothpick inserted in the center comes out clean. Transfer to cooling rack and allow to cool completely.
For frosting, cream butter in electric mixer for 1-2 minutes until fluffy. Slowly add 1 cup sugar and beat until smooth. Add honey and cinnamon and mix until combined. Add remaining confectioners’ sugar, 1/2 cup at a time, and beat until well incorporated. Add 1 tablespoon of cream at a time, and mix at medium-high speed until light and fluffy. Add more cream or sugar as necessary to achieve proper consistency. Pipe or spread onto cooled cupcakes.