Honey Cupcakes with Mascarpone Frosting and Caramelized Figs
Prep Time:5 minutes
Cook Time:18 minutes
Total Time:23 minutes
Yield:2 dozen 1x
Scale
Ingredients
1 1/4 cup cake flour
1/2 c all-purpose flour
1 cup honey
1/2 cup unsalted butter, room temperature
1/3 cup sour cream
2/3 cup organic whole milk
2 eggs, room temperature
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 vanilla bean, scraped
1 tbsp vanilla extra
Instructions
Preheat oven to 350 degrees and line cupcake tins with liners. Set aside.
Whisk together flours, baking soda, baking powder, and salt. Set aside.
Using a stand mixer with the paddle attachment, add butter, honey, sour cream, vanilla extract and scraped seeds from vanilla bean. Beat for one minute.
Add one egg at a time, mixing after each addition. WIth mixing speed on low, alternate between adding the dry ingredients and the milk. Beat until just combined.
Divide batter and fill cupcake liners 2/3 of the way full.
Bake for 18 minutes, or until a cake test inserted into the center comes out clean.
Remove from oven, and let cupcakes cool in tins for 5 minutes, transfer to a wire rack to cool completely.