This moist and delicious cupcake recipe comes from
Kathy Partak who won the
Gold Country Fair Crazy for Cupcakes competition last month. As you recall, Jacqueline and I entered this contest...We didn't place, but we're already planning to blow their frosting off next year! Seriously, Kathy was gracious and generous in sharing this winning recipe. I, of course, in true BIWB fashion made a few, booze-infused modifications. Here are views of the cupcake and a shot of the primary ingredients:
I used the flour and fat method, yet again...Great success this time as well. Our fellow baking nerd, Nancy, said that this is the BEST I've made so far. Thanks, Nancy, you keep me inspired. :)
Chop up the fresh figs into a small dice. You could use dried figs, but I didn't. If using dried, I'd plump them up a lot.
Pretty.
