Fig Cupcakes Recipe
Ingredients
| Dried figs | 1 Cup (16 tbs) | |
| Flour | 2 Cup (32 tbs), sifted | |
| Baking powder | 3 Teaspoon | |
| Salt | 1 Teaspoon | |
| Ginger | 1 Teaspoon | |
| Cinnamon | 1 Teaspoon | |
| Shortening | 1⁄2 Cup (8 tbs) | |
| Sugar | 1 Cup (16 tbs) | |
| Eggs | 2 Small, beaten | |
| Milk | 1⁄2 Cup (8 tbs) |
Nutrition Facts
Serving size
Calories 790 Calories from Fat 260
% Daily Value*
Total Fat 29 g45.2%
Saturated Fat 7.7 g38.4%
Trans Fat 3.4 g
Cholesterol 83.2 mg27.7%
Sodium 824.6 mg34.4%
Total Carbohydrates 125 g41.7%
Dietary Fiber 6 g24.1%
Sugars 69.7 g
Protein 11 g22.1%
Vitamin A 2.6% Vitamin C 0.93%
Calcium 40.2% Iron 25.4%
*Based on a 2000 Calorie diet
Directions
1.Start by preheating the oven to 400F degrees
MAKING
2.Pour boiling water over figs; cover, let stand 5 minutes, drain and dry
3.Clip stems and put through food chopper
4.Sift flour, baking powder, salt and spices together
5.Cream shortening and sugar until fluffy
6.Add eggs; beat well
7.Add sifted ingredients alternately with milk in small amounts
8.Add figs
9.Fill greased muffin pans about 2/3 full
10.Bake in hot oven for 20 minutes
SERVING
11.Serve with honey cinnamon butter cream
Comments
Chef
