Fresh Fig Cupcakes

 

Tis the season when the summer fruits are at their best but some of the early Fall ones seem to be appearing, too. A friend gifted me with a large basket of fresh figs today so I had to find a good use for them and fig cupcakes were the result. My first attempt at baking with figs but, so far, praises for my efforts.

Fresh Fig Cupcakes

1 cup almost pureed figs (you still want a little bit of texture.)
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1 teaspoon ground ginger
1/4 teaspoon salt
1/2 cup solid shortening
1 cup brown sugar
2 large eggs
2 teaspoons vanilla extract
1/2 cup chopped walnuts

Preheat oven to 350 degrees.

Combine the dry ingredients in a bowl. Cream shortening and brown sugar together and beat in eggs. Add the vanilla. Blend in the dry mixture with the creamed one. Fold in the figs and raisins.

Line your cupcake tins with cupcake papers. You should get 12-16 cupcakes. Divide the batter into the cupcake pan.

Bake for approximately 15-20 minutes but watch it until you know how your oven heats as fruit cupcakes scorch easily.

A simple lemon glaze would finish these off very nicely.