Friday afternoon had me knee-deep in cupcake batter and a bowl of fluffy frosting that was just coaxing at me to devour. The kitchen was covered with a light dusting of cake flour and my hands smelled like butter and honey, which is like the ambrosial nectar of the gods. It’s been a while since I’ve baked cupcakes, baked anything in fact. With soft Yiruma music playing in the background, I started dipping halved figs in sugar and caramelizing them with a blowtorch. It’s almost relaxing. The sugar slowly bubbles and melts into a brown color as a sweet burnt smell enters your nose. It’s intoxicating.
The inspiration for these cupcakes is from a recent visit to the botanical gardens with the mister. From rare succulents to roses and herbs, each section of the garden is a unique escape.
Honey Cupcakes with Mascarpone Frosting and Caramelized Figs
The star ingredient is the local honey from Nature’s Nate. The honey is 100% pure, raw and unfiltered giving it a rich and full flavor that honey lovers swarm to. These cupcakes are perfect for Spring parties and those serious honey lovers!
2 (8 oz) mascarpone cheese
1 cup heavy whipping cream
1/2 cup powdered sugar
1 tbsp vanilla extra
Using a stand mixer with the whisk attachment, whisk heavy whipping cream and powdered sugar until soft peaks form.
In a separate bowl, whisk mascarpone cheese and vanilla extract until creamy.
Fold mascarpone cheese into whipped cream mixture until combined.
Pipe mascarpone frosting onto cooked cupcakes.
1/4 cup granulated sugar
6 ripe and sweet figs, halved
Love desserts? Try these after dinner mint macarons!