Figueroa Cupcakes: Chunky Lemon Fig Cake, Salted Honey Fig Compote, Cream Cheese Frosting

Figueroa Cupcakes: Chunky Lemon Fig Cake, Salted Honey Fig Compote, Cream Cheese Frosting
18 Ingredients
  • 14 ounces all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 3/4 teaspoon salt
  • 4 ounces unsalted butter
  • 2 ounces extra-virgin olive oil
  • 15 ounces dark brown sugar
  • 2 eggs
  • 1 basket ripe figs, chopped
  • Zest of 2 lemons
  • 1 basket ripe figs, chopped
  • 1/4 cup granulated sugar
  • 1 tablespoon honey
  • 1 teaspoon sea salt (fleur de sel)
  • 12 ounces cream cheese
  • 8 ounces butter
  • 1 1/2 pounds powdered sugar, sifted
  • 1 teaspoon vanilla extract
Chronic Conditions
Consume Much Less
Avoid
Consume Much Less
Consume Less
Consume Much Less
Consume Much Less
Avoid
Consume Much Less
Neutral/Ok
Avoid
Nutrition
429
21% daily value
24 servings
                                       
                                            vegetarian
     

Fat

30% 19

Saturated

52% 10

Trans

- 0

Monounsaturated

- 6

Polyunsaturated

- 1

Carbs

21% 63

Carbs (net)

- 62

Fiber

3% 1

Sugars

- 49

Sugars, added

- 48

Protein

6% 3

Cholesterol

20% 59

Sodium

11% 255

Calcium

5% 47

Magnesium

2% 8

Potassium

2% 87

Iron

6% 1

Zinc

2% 0

Phosphorus

8% 55

Vitamin A

17% 155

Vitamin C

3% 3

Thiamin (B1)

12% 0

Riboflavin (B2)

10% 0

Niacin (B3)

7% 1

Vitamin B6

3% 0

Folate equivalent (total)

13% 53

Folate (food)

- 9

Folic acid

- 25

Vitamin B12

4% 0

Vitamin D

100% 15

Vitamin E

5% 1

Vitamin K

3% 3

Sugar alcohols

- 0

Water

- 23
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