Cupcakes with figs and dates
To be honest, it’s getting a little scary… I’m talking about the situation in my own family.
A week ago, I realized I could keep sharing photos with you on the same schedule for another two months without ever turning on the oven. I have enough photos in my archive from last year that I still haven’t shown you—unshared recipes and unseen shots.
Therefore, after some reflection, I made a decision: absolutely no more sweets! A total ban. No cookies, no matter what. Even if the bananas were overripe, I swore I would handle them with discipline and 😅 eat them for breakfast rather than turning them into cupcakes! Even if my favorite butter went on sale, I wouldn’t buy extra packs, and I certainly wouldn’t bake a mountain of cookies…
That was the promise I made to myself! And…
Since then, exactly one week has passed. And I’ve already baked twice… 🤫🫣 (One of those sessions resulted in this delicious fig and date cupcake recipe!) My husband just looked at me and said, “You really are addicted.”
But there are some things you just can’t live without… It’s something for the soul. Some people dance. Others run in the park. My husband writes code in his spare time. And me? I just bake…
Hello, I’m Olya and I’m a recipe addict. They say admitting the problem is half the battle… What do you think?
Ingredients
Delicious Fig and Date Cupcakes Recipe
- 50 gr dried pitted dates (You can also replace these with more figs)
- 200 gr dried figs
- 56 gr butter
- 1.5 tsp soda
- 200 gr water
- 100 gr sugar
- 70 gr nuts (I used Brazil nuts for these fig and date cupcakes)
- 2 eggs
- 200 gr flour
- 56 gr coconut (or any vegetable) oil
- 1/2 tsp baking powder
- 1/2 tsp salt
Instructions for Baking Fig and Date Cupcakes
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In a large saucepan, combine the dried dates, dried figs, butter, and baking soda. Pour in one glass of water. Mix everything well and let it simmer for about 7 minutes after it starts boiling. Allow the mixture to cool completely.
Meanwhile, in a separate bowl, mix the flour, baking powder, and salt. Set these dry ingredients aside.
Once the fruit mixture has cooled down, add the sugar, coconut (or other vegetable) oil, chopped nuts, and eggs. Mix thoroughly.
Gently fold the dry ingredients into the wet fig and date mixture until just combined.
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Spoon the batter into your prepared pan(s) and bake until a toothpick inserted into the center comes out clean.
Baking times will vary depending on your equipment: Allow 50 to 60 minutes for a large loaf pan or 35 to 40 minutes for small individual cupcakes.
For reference, I personally made 16 mini-rectangles (8x3x2 cm) and baked them at 180°C for 40 minutes. Enjoy your treats!
