Fig and Whiskey Cupcakes

Ingredients and Weight:

• Unsalted butter, softened - 113 grams
• Granulated sugar - 200 grams
• Large eggs - 2
• Vanilla extract - 2 teaspoons
• All-purpose flour - 230 grams
• Baking soda - 1 teaspoon
• Salt - 1/4 teaspoon
• Ground cinnamon - 1 teaspoon
• Ground nutmeg - 1/4 teaspoon
• Dried figs, finely chopped - 1 cup
• Whiskey - 1/4 cup
• Buttermilk - 1/2 cup

Preparation Time:

20 minutes

Cooking Time:

15-18 minutes

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, cream together the butter and sugar until light and fluffy.
3. Beat in the eggs one at a time, then stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
5. Add the dry ingredients to the wet ingredients alternately with the buttermilk, beginning and ending with the dry ingredients.
6. Stir in the chopped figs and whiskey.
7. Fill cupcake liners to the top with batter.
8. Bake for 15-18 minutes, or until a toothpick inserted in the center comes out clean.
9. Let cupcakes cool completely before frosting.

Nutritional Information:

(Per cupcake)

• Calories: 250
• Fat: 12 grams
• Protein: 3 grams
• Carbohydrates: 35 grams

Dish Characteristics:

• Moist and tender cupcakes with a sweet and boozy fig flavor.
• Topped with a smooth and creamy frosting.
• Perfect for dessert or as a special treat.

User Comments:

• "These cupcakes were absolutely delicious! The fig and whiskey combination was perfect, and the cupcakes were so moist and fluffy." - Sarah H.
• "I made these for a party and they were a huge hit. Everyone loved them!" - Jessica S.
• "The whiskey flavor was not overpowering, which made these cupcakes perfect for my guests who don't like strong alcohol flavors." - John T.

Special Precautions and Tips:

• If you don't have whiskey, you can substitute another type of liquor, such as bourbon or rum.
• You can also use fresh figs if you can find them. Just chop them finely before using.
• Be careful not to overmix the batter, as this will make the cupcakes tough.
• Let the cupcakes cool completely before frosting, as frosting warm cupcakes will cause the frosting to melt.