Fig & Thistle Honey Chocolate Cupcake

Check out our Fig & Thistle Honey Chocolate Cupcake recipe by our talented production team which has reached the final stage in the National Cupcake Championship 2016, hooray! The finals will be held on September 14^th.    

Although we don’t bake and sell this cupcake recipe, why not check out some other fabulous cupcakes from Ashbourne Foods, Sugar ‘n’ Spice at www.ashbournefoods.com or have some fun and make and bake this recipe at home.

Fig & Thistle Honey Chocolate Cupcake

Ingredients (makes approx 16 cupcakes)

Cupcakes:

125g  Unsalted Butter

100g Dark Chocolate

300g Fig Preserves

150g Caster Sugar

Pinch of salt

135g Eggs

150g Self-Raising Flour

7g Baking Powder

50g Honey

For Topping:

240g Butter

70g Fig Jam

615g Icing Sugar

3g Vanilla Flavouring

30g Thistle Honey

1 Bag Whole Soft Sigs

Tools:

1 Piping Bag

Star nozzle

Small Knife

Cupcake Cases x 16

Saucepan

Wooden Spoon

Mixing Bowl

Beater

Recipe:

1. Cupcakes- Preheat oven to 180 C. Line the tin with 16 cupcake cases- I have chosen gold because it complements the colours in the cupcake.
2. Melt the butter and chocolate in a pan until smooth. Then put to one side to cool slightly. (this is to stop the eggs scrambling)
3. Meanwhile, put the fig preserves, caster sugar, salt, egg & honey into a mixer and mix thoroughly. Once mixed; add flour and baking powder and mix again thoroughly.
4. Add the butter & chocolate to rest of the ingredients and mix thoroughly once again.
5. Spoon the mixture into the cupcake cases and bake for 15 minutes or until a clean knife comes out of each cupcake clean.
6. Transfer to wire rack to cool it completely.
7. Buttercream- beat the butter, fig jam and vanillia flavouring in the mixer until smooth then add icing sugar.
8. Beat until combined and fluffy. If too thick add 5 g boiled cool water until soft.
9. Mix any leftover fig jam juice with the honey and place to one side.
10. Using a piping bag with star nozzle decorate each cupcake piping circle until it peaks.
11. Take a soft fig and cut it n to quarters; open the fig up like a flower and dip into the honey mix.
12. Place this fig on the side of your cupcake (or however you wish to place it!), and drizzle with more of the honey mix.
13. Repeat step 11 and 12 for all of your cupcakes!

Baking Tips:

1. You can try leaving the chocolate chunks in the dry mix and leave them whole rather than melting, this will give a new texture to the cupcakes.
2. Try different skills and creative ideas with your soft figs and see how well you can decorate your cupcakes!

Happy Baking!