Day 23 – Sour Cream Fig Cupcake

I am all about ‘in-season’ fruit!!  So, I thought a fig cupcake would be appropriate, since they’re best in August.  Not a super-popular fruit, or cupcake ingredient for that matter, so I was intrigued when I found these Sour Cream Fig Cupcakes (recipe below from Fancy Edibles).

         

This cake is crazy fragile!!  I could barely get them out of the pan without having them fall apart.  And they taste like those fruit-filled sugar cookies you can buy.

The frosting is a typical cream cheese frosting, maybe even a little less sweet than usual.

         

They really don’t mesh together.  Neither one has a bad taste (at all), but together they simply taste like the individual parts put together – there’s no real cohesiveness.  The whole thing might work better if you were to fill the cakes with the preserves post-baking, instead of before.

(Note: the minis are WAY to fragile – not even worth attempting.  Full-size they sunk in a little.  You may want to spray the paper liners too – cupcakes crumbled while I was unwrapping.  They are a little hard to frost, cause the center is so sunken in.)

Scoring Sheet:

– Cupcake Taste: 3.5

– Frosting Taste: 3

– Overall Taste: 2.5

– Appearance: 2

– Ease of Making: 4

– TOTAL: 15

RECIPE

Sour Cream Fig Cupcake (recipe from Fancy Edibles)

Ingredients:

1 cup flour

1/2 tsp baking soda

pinch of salt

1 stick butter

1 cup sugar

1 egg

1/4 tsp vanilla

1/2 cup sour cream

fig jam or preserves

Frosting:

4 oz room temp cream cheese

1/2 stick room temp butter

1/2 lb confectioner’s sugar

1/2 tsp vanilla

For directions visit Fancy Edibles.

*Tomorrow: Boston Cream Cupcakes*