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Honey Cupcakes with Mascarpone Frosting and Caramelized Figs

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Ingredients

Instructions

  1. Preheat oven to 350 degrees and line cupcake tins with liners. Set aside.
  2. Whisk together flours, baking soda, baking powder, and salt. Set aside.
  3. 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.
  4. 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.
  5. Divide batter and fill cupcake liners 2/3 of the way full.
  6. Bake for 18 minutes, or until a cake test inserted into the center comes out clean.
  7. Remove from oven, and let cupcakes cool in tins for 5 minutes, transfer to a wire rack to cool completely.

Nutrition

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