Une petit gateaux
These cup cakes came out nicely. The cake itself is quite dense and lightly spiced, and the fig-center compliments it well. The icing provides a subtle tang, although it was a little sweet, and you may wish to decrease the amount of sugar.
FIGGY CUPCAKES WITH MASCARPONE ICING:
3 c. all purpose flour
1 ½ t. baking powder
1 t. salt
¼ t. ground nutmeg
¼ t. ground cloves
1 ½ t. finely grated orange zest (from approx. one medium-sized orange)
2 eggs room temp
3 egg yolks room temp
¾ c. sugar
12 T. softened unsalted butter
1 c. milk room temp
1 t. vanilla
9 oz. (255 g.) dried figs chopped (approx. 1 ¼ c. when chopped).
½ stick cinnamon
2 whole cloves
3 black peppercorns
¾ c. dry red wine
1.4 c. water
16 oz. Mascarpone cheese
1 stick softened unsalted butter
4 ½ c. sifted confectioner’s sugar
½ t. salt
1 t. vanilla
Combine the chopped figs, cinnamon, cloves, peppercorns, red wine and water in a medium - heavy bottomed pot. Simmer approx. 20 minutes covered, or until the figs have become very soft and have absorbed most of the liquid. Add more water while simmering if liquid level gets too low. Remove from heat. Remove the cinnamon, cloves and peppercorns from the mixture. Place the mixture into a food processor and puree. Let cool.
Combine the first six ingredients in a medium bowl and whisk together until well combined. Set aside. Combine the milk and the vanilla in a small bowl. Set aside. Combine the eggs, egg yolks and sugar in a large bowl of a stand mixer. Beat on medium-high speed until the mixture, when drizzled from a spoon on top of the rest of the mixture, forms a ribbon (approximately 5 minutes). Add butter 2 tablespoons at a time beating 20 seconds after each addition on medium speed. Add the dry ingredients, alternating with the milk mixture in three additions, beginning with the dry ingredients. After each addition, beat until just combined on low speed (about 15- 10 seconds). You will have a thick batter.
Put 1/8 c. batter into each cupcake cup. Take 1 ½ t. fig mixture, rolled into a ball, and place in each cup on top of the cupcake batter. Cover this with an additional 1/8 c. cupcake batter. Place cup cakes in the over and bake for approx 20 minutes, or until the tops are light - golden and a tester inserted into the center of the cupcake comes out clean. Remove to racks and let cool.
Combine the butter, mascarpone, salt, vanilla and ½ cup of sugar in the large bowl of a stand mixer. Beat on medium-high until the volume is slightly increased, and all of the ingredients are combined. Beating on low, add the rest of the sugar. Increase speed to medium high and beat until the mixture is light and fluffy*. Ice the cooled cupcakes and enjoy!
*When I was doing this initially, I forgot that mascarpone, while it tastes like cream cheese, has a higher protein and water content than cream cheese. Before I had added any of the additional sugar, and mixing the butter, vanilla, salt and mascarpone, the mixture began to leak and become clumped. Don’t panic if this happens. Just add the rest of the sugar and continue to beat until it reaches the desired volume. You will have a slightly- crumbly looking icing, but it will taste and hold up fine. It will look like it does in my pictures.