This is the winning recipe from the first Kosher Cupcake Bake Off and was created by Faige from Cup of Cake NJ.
Fig Cupcakes with Pomegranate Frosting (Winning Recipe)
Servings
12 Servings
Ingredients
- 3 eggs
- 1 1/2 cup sugar
- 1 cup oil
- 2 cups flour
- 1 1/2 tsp cinnamon
- 1 tsp salt
- 1 tsp baking soda
- 1/2 cup soy milk mixed with 1 tbsp lemon juice
- 2 tsp vanilla
- 3/4 cup fig preserves
- 1/2 cup shortening
- 1/2 cup margarine @ room temp 1 stick
- 1 – 8 oz Parve cream cheese @ room temp
- 1 Tsp vanilla extract
- 1 Tbsp Pomagranate juice or freshly pressed pomegranate
- 2 lbs sifted powder sugar
- 1/2 tsp salt
Instructions
- Preheat oven to 350
- beat the eggs and add the sugar and oil and continue beating until it’s a thick smooth batter.
- In a separate bowl sift flour, cinnamon and salt. add flour mixture to the egg mixture and blend slowly. add soy milk and baking soda and mix until smooth – with a whisk mix in the fig preserves until just evenly mixed in. Bake in cupcake pans 20-25 min or until top springs back when pressed.
- * for more flavor you can add some coarsely chopped figs
- Pomegranate Cream Cheese Frosting
- Cream together shortening, margarine, and cream cheese until nice and smooth. Add vanilla and pomegranate juice into mixture and combine. Sift together sugar and salt, and slowly add to shortening, margarine & cream cheese mixture. Make sure that all sugar is incorporated. Enjoy!
- Recipe provided by Faige from Cup of Cake NJ
- Photo by Lia Jay Photography
Amazing cupcakes but my question is- how do you make the clown on top? I’m actually making them for Purim so they’d be perfect with a li’l clown.
Thx,
ER
I am going to try your Fig cup cakes.
I have so much fig jam . I will let you know
how they turn out with my jam Shirley