FIG AND RASPBERRY CUPCAKES

SERVES 12 CUPCAKES

FOR THE CUPCAKES

2 1⁄3 cups (300 g) (11oz) flour

1 cup (220 g) (7.8oz) sugar

1 tsp baking powder

1⁄2 tsp baking soda

1⁄2 tsp salt

1 tsp vanilla extract

6.4 ounces (190 g) soy milk

1⁄2 cup (110 g) (3.9oz) sunflower oil

24 raspberries

3 figs

Grand Marnier liqueur

FOR THE DECORATION

3 cups (720 g) (25oz) buttercream

1⁄2 tsp raspberry essential oil

Red food colouring

3 figs

NUTRITIONAL VALUES

Calories: 194kcal
Fat: 1.2g (0.4g S.Fat)
Carbs: 46g
Protein: 3.5g
Sugar: 32g
Sodium: 218mg

METHOD

Combine all dry ingredients in a mixing bowl (flour, sugar, baking soda, salt, and baking powder). The figs should be peeled and cut into quarters. In a mixing bowl, combine the soy milk, oil, and vanilla extract. Mix with a whisk until the batter is smooth and even. Fill each cupcake liner halfway with batter. Place two raspberries and one-quarter fig on each cupcake.

Bake at 355° F (180° C) for about 24 minutes, or until a toothpick inserted into the centre of each cupcake comes out clean. Place them in a cool place for a few hours. Top each cupcake with a little Grand Marnier and place them in the refrigerator for at least 3 hours.

To make the decoration, combine buttercream, raspberry essential oil, and red food colouring in a bowl to taste. The figs should be cut into quarters. Decorate each cupcake with one-quarter fig and raspberry buttercream.