I love these gluten-free and dairy-free cupcakes not only because they look beautiful, but they taste fabulous and are made with unique ingredients. I went out on a limb shopping at my local Asian grocery store and left with some exotic fruits that I hoped to make into some delicious cupcakes. The result was better than I had anticipated. The fig that is blended into the cupcake batter offers a gentle and sticky sweetness, and the slight orange colour that forms after the fig has baked just looks wonderful. The freshly topped star fruit really brightens up these treats, and is the perfect palette cleanser for once you have finished the cupcake.
-1/2 cup almond flour
-1/2 cup all purpose baking flour
-1/4 tsp. baking soda
-1/4 tsp. baking powder
-2 tsp. brown sugar
-2 tbsp. agave nectar
-1/4 cup melted coconut oil
-1 tsp. vanilla extract
-2 large fresh figs (or 3 if they are smaller)
-1 small star fruit
1) Preheat the oven to 350 degrees.
2) Place and mix the dry ingredients into a bowl: flours, baking soda, baking powder and brown sugar.
3) Place and whisk the wet ingredients into a bowl: egg, agave, coconut oil and vanilla. Open and squeeze the meat from 2 large fresh figs into the wet mixture and use a fork to mix it in with the ingredients.
4) Mix the wet ingredients into the dry ingredients and mix all together. Try using a whisk.
5) Place the batter into muffin tins. I recommend using cupcake liners. Bake for 16 minutes or until toothpick comes out clean.
6) Remove the muffins and allow them to cool. Create a glaze by mixing a little bit of water with some icing sugar. Drizzle the glaze over the cupcakes. Top with freshly cut star fruit for a pretty little topping.
This recipe makes 6 delicious fig cupcakes.