Recipe: (Adapted for standard baking cups)
Yields/Serves: 12-16 cupcakes
Here is my follow up post to the cupcakes I make baked in the silicone baking cups by The New York Baking Company from my previous review of them.
- · 1 ½ Cups Flour
- · 1 Cup Granulated Sugar
- · ½ Tsp Baking Soda
- · 1 ½ Tsp Baking Powder
- · ¼ Tsp Salt
- · ¾ Cup Vegetable Oil
- · 2 Large Eggs
- · 1 cup half/half
- · 1 Tbs Vanilla Extract
- · 1 Cup chopped pecans
Your local grocery organic variety will do.
Frosting: Marshmallow Fluff
- · 3 large egg whites
- · ¼ tsp cream of tartar
- · 1/3 cup water
- · 2/3 cup + ¼ cup granulated sugar
- · 2/3 cup light corn syrup
- · 1 tsp vanilla extract
Whole candied figs
- Assemble wet and dry ingredients separately.
- Mix and sift together flour, sugar, baking powder and soda, and salt in one bowl.
- Mix oil, eggs, sour cream, half & half, and vanilla extra together in another bowl.
- While the mixer is mixing the dry ingredients, add the wet ingredients to the dry in a steady stream until all wet ingredients are incorporated.
- Make sure batter is in a uniform consistency after adding wet ingredients and promptly turn off mixer after about a minute.
- Add chopped pecans into the batter and mix them up with a spatula until all incorporated.
- Prepare cupcake pan and insert cupcake liners.
- Scoop batter into cupcake liners and fill to ¾ full.
- Bake in a 350 degree prepared oven, on the middle oven rack, for approximately 18-20 minutes.
- Cupcakes are completely baked when a toothpick inserted in the center of a cupcakes comes out clean (one or two crumbs still sticking on the toothpick are ok too).
- In an electric mixer, whisk egg whites on and cream of tartar on high until frothy. While mixer is on high, slowly add ¼ cup of sugar. Beat until soft peaks form.
- In a small pot, combine water, light corn syrup, and remaining sugar. Cook under medium-high heat until internal temperature reaches the soft ball stage (245-250 degrees F). Stir mixture continuously. Remove from heat. Make sure to have an oven mitt or towel ready in case pot handle is too hot to touch.
- With mixer still on high, slowly and steadily pour syrup mixture in the whipped egg whites. Continue to beat for about 5 minutes or until glossy, stiff peaks form. Reduce speed to low and add vanilla and beat for a minute.
- Take a small pastry bag, fit it with a star tip, fill with marshmallow fluff and pipe a swirl on top of each cupcake. (Optional: Lightly toast the fluff with a small kitchen torch).
- Make a small dime sized indentation on top of the piped marshmallow fluff and add a dab of fig preserve.
- Garnish with candied fig cut in half (Optional: dip end in dark chocolate for an added richness).
- Enjoy to your heart’s content!!