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*
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