These are very simple but very delicious. They’re best served warm with some powdered sugar on top.
By Liz Swartz
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon cinnamon
- ½ teaspoon salt
- ⅛ teaspoon ground cloves
- 2 large eggs, separated
- ½ cup sugar
- ½ cup mild-flavored honey
- 4 tablespoons unsalted butter, melted
- ½ cup milk
- 1 package fresh figs, halved
- Preheat oven to 350°F. Grease a 12 cup cupcake tin, or line with cupcake liners. Sift together flour, baking powder, baking soda, cinnamon, salt and cloves.
- Using an electric mixer on medium-high speed, beat yolks and sugar until pale. Mix in honey and butter until smooth. Reduce speed to low; add half of flour mixture, then milk, then remaining flour mixture.
- In a clean, dry bowl, beat egg whites until they form soft peaks. Fold ⅓ of whites into batter, then fold in remaining whites. Transfer batter to the cupcake tin and bake for 5 minutes. Remove from the oven and place one halved fig on top of each cupcake and put back into the oven.
- Bake until a toothpick inserted in center comes out clean, 20 more minutes. Let cool on a wire rack for 10 minutes, then take them out of pan and let cool completely. Sift confectioners' sugar over top just before serving.