Rec cred: ruhana ebrahim
Pic cred: @ruhanas_kitchen
500g Golden cloud muffin mix
2 extra large eggs
1 cup water
1 punnet figs (diced)
1 teaspoon cinnamon powder
1 teaspoon ginger powder
1 teaspoon mixed spice powder
1⁄2 teaspoon nutmeg powder
1 punnet fresh figs (cut in quarters lengthwise)
¼ cup ordinary sugar
1 tub Lancewood mascarpone cheese
2 cups icing sugar
1 teaspoon vanilla essence
Kitchen Gas Blowtorch
Preheat oven to 180degC.
Use silicone cupcake cases, place in pan, grease with Spray 'and Cook.
Beat eggs, water, oil and spices together. Then fold in diced figs.
Spoon in cases till 3⁄4 full.
Bake for 15-20min until skewered and skewer comes out clean.
Leave to cool.
Beat butter and icing sugar for frosting.
Add vanilla and mascarpone and beat in.
Spoon/pipe onto cupcakes and dust with cinnamon.
Line an oven tray with tin foil. Place quartered figs cut side up on prepared tray; sprinkle each fig with about 1⁄2 teaspoon of sugar.
Use the blow torch to caramelize the sugar, until golden brown.
Place caramelized figs on frosting and serve.