Dried Fig, Walnut and Cinnamon Cupcakes with Orange Zest
~ Pairs Perfectly with Cupcake Vineyards Sauvignon Blanc ~
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| 2 cups all purpose flour 2 teaspoons baking powder 1 teaspoon ground cinnamon ½ teaspoon salt ¼ cup finely chopped walnuts ¼ cup finely diced dried Calimyrna figs 1 teaspoon grated orange zest 1 stick (½ cup) unsalted butter, softened |
1 cup granulated sugar 2 large eggs, lightly beaten 2/3 cup milk 6 ounces softened fresh goat cheese ½ cup confectioners sugar ¼ cup fresh orange juice ¼ teaspoon salt. Shredded orange zest (for garnish) |
1. Heat oven to 350°F. Line cupcake pans with paper liners, if using. Sift flour, baking powder, cinnamon and salt into a small bowl. Add the walnuts, figs and orange zest; toss to combine.
2. In a large mixing bowl cream the butter and sugar until light, about 5 minutes. Gradually beat eggs into the butter mixture.
3. Using a rubber spatula or the slowest speed on electric mixture add the flour in three additions alternating with the milk. Mix just until blended.
4. Fill each cup ¾ full with batter. Bake mini cupcakes 18 to 20 minutes and full size cupcakes 25 to 30 minutes, or until pick inserted in center comes out clean. Cool on wire racks.
Cream Cheese Icing:
Process in food processor or beat with a mixer 6 ounces of softened cream cheese, 6 ounces of softened fresh goat cheese, ½ cup confectioners sugar, ¼ cup fresh orange juice and ¼ teaspoon salt. Spread or pipe icing on cooled cupcakes and garnish each with a few strands of shredded orange zest.
Makes 12 to 14 standard cupcakes and 48 mini cupcakes
