Walnut and Fig Cupcakes: a recipe from Laura's London

These are real showstoppers, says Laura Timson
Laura Timson
Laura Timson27 May 2016

These delicious cupcakes are a perfect combination of crunchy walnuts and delectable figs and are a real showstopper at any party table!

Ingredients

• 260g Organic Self Raising Flour

• 1 tsp Baking Powder

• 2 Organic eggs

• 125g Butter

• 130g Caster Sugar

• 30g Walnuts finely chopped

• 88g Fresh Figs

• 1 tsp Ground Cinnamon

• Figs and British redcurrant to decorate

• Vanilla Buttercream: 345g Butter, 750g icing sugar, 2 tsp Vanilla Paste

Method

Preheat the oven to fan 140C/conventional 160C/ gas 3.

Line a 12-hole muffin tin with cupcake or muffin cases.

Beat together the butter and caster sugar until light and creamy.

Add in the eggs one by one, mixing thoroughly. Sieve in the self raising flour and baking powder and fold into the mixture.

Now add the cinnamon, figs and walnuts and fold again into the mixture.

Pour into the cupcake cases and bake in the oven at 160c fan for 20 minutes until the sponge is light and springy.

Once cooked take out of the tins and leave to cool on a wire rack.

Pipe the buttercream onto the cupcakes and then decorate with your fresh figs and British redcurrants for an extra pop of colour!

Laura Timson is the founder of online artisan bakery Laura's London. Follow her on Instagram @lauras_london

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