I have been pouring over honey cake lately. I have sifted through recipes for dense loaves that sink in the center and and found foreign instructions for layers of cake sandwiched between sweet cream filling. However, nothing seemed to stick. I wanted a light cupcake with a distinct honey taste and realized it was going to be up to me to create it.
One of my favorite honey combinations is on a slab of warm sourdough bread with a thin spread layer of fig jam and a thick spread layer of tangy goat cheese. To me, this is a personal experience - I'm sitting alone on the porch, reading by myself on the couch, or treating number one to an indulgent saturday morning breakfast. Honey, fig, and goat cheese is me time.
The best thing about turning one of my favorite medley of flavors into a cupcake is it's inherent need to share. They're too sweet to keep to myself but just sweet enough to let everyone in on my secret.
Honey Fig Cupcakes + Goat Cheese Frosting
- 1 stick butter, room temperature
- 3/4 cup sugar
- 2 eggs
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup buttermilk
- 1/4 cup honey
- 1 teaspoon vanilla
Goat Cheese Frosting
- 4oz honey goat cheese
- 3-4 cups confectioner's sugar
- 1 teaspoon vanilla
- pinch of salt
- 1-2 tablespoons milk (if too thick)
1/4 cup pistachios, crushed (optional)
1. Preheat oven to 350 degrees and line 12 cup muffin pan with cupcake liners.
2. In medium bowl mix together dry ingredients: flour, baking powder and salt, set aside.
3. In small bowl mix together wet ingredients: buttermilk, honey and vanilla, set aside.
4. In the bowl of stand mixer, cream butter and sugar on medium speed until combined.
5. Add eggs, one at a time beating well after each addition and scraping down sides of bowl as needed.
6. Gradually add the dry and wet ingredients, alternating starting and ending with dry ingredients and mix until combined.
7. Using ice cream scoop, fill cupcake liners about 2/3 full.
8. Bake for 18-20 minutes until a cake tester comes out clean
9. Let cupcakes cool in pans for 5 minutes, then remove to wire rack to finish cooling.
10. Meanwhile, combine whip goat cheese for one minute until fluffy, slowly add 1/2 confectioner's sugar. Add vanilla and salt. Add other half of confectioner's sugar and milk if necessary.
11. Once cupcakes are completely cool, remove centers and add fig jam, then ice with Goat Cheese Frosting and top with crushed pistachios (optional)