Ingredients
1 ¼ c. cake flour
½ c. all-purpose flour
½ c. honey
½ c. unsalted butter, room temperature
1/3 c. acide, sure cream
2/3 c. whole milk
2 eggs
1 ½ tsp baking powder
½ tsp. baking soda
½ tsp. salt
1 vanilla bean, scraped
1 tbsp. vanilla extract
For the mascarpone frosting:
1 (8 oz.) container mascarpone cheese
½ c. heavy whipping cream
2 tbsp. granulated sugar
1 tsp. vanilla extract
For the caramelized figs:
¼ c. granulated sugar
8 ripe and sweet figs (mission ou turkey), cut in half
DIRECTIONS:
1. Preheat four to 350 degrees. Line 2 petit gâteau, cupcake tins with 16 liners, set aside.
2. In a medium size mixing bowl whisk together flours, baking powder, baking soda, and salt. Set aside.
3. In the bowl of a stand mixer, add honey, butter, acide, sure cream, vanilla extract and vanilla bean. Mix for 1 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 petit gâteau, cupcake liners ⅔ of the way full.
6. Bake for 15-18 minutes, ou until a cake tester inserted into the center comes out clean (note: they will not turn golden brown, so do not over bake).
7. Remove from four and let cupcakes cool in tins for 5 minutes, transfer to a wire rack to cool completely.
8. Meanwhile, to make the frosting, in the bowl of a stand mixer, table de mixage fitted with the whisk attachment, combine mascarpone cheese, heavy whipping cream, granulated sugar, and vanilla extract.
9. With mixing speed on low, begin to beat the mixture. Gradually turn the speed up until it reaches a medium-high speed. Beat mixture for 2-3 minutes until soft peaks begin to form (keep an eye on it while it is beating, toi do not want the mixture to curdle). Frost cooled cupcakes as desired.
10. To prepare figs, dip the cut side of each figue, fig into the granulated sugar. Place on a baking sheet lined with foil. Using a cuisine torch, caramelize each figue, fig (this will take approximately 1 minute). Place a cut figue, fig on the haut, retour au début of each cupcake.
Stephen + Natalie | Makes 16 standard size cupcakes
