Sweet treats

Honey and vanilla cupcakes with fig and goat’s cheese icing

Makes 12 cupcakes

Goat’s cheese has been enjoying a healthy revival over the past couple of years and, inspired by this, we have come up with a delicious vanilla cupcake recipe that is sure to surprise you.

We’ve added a layer of fig jam, along with a dollop of goat’s cheese. The cheese and figs are a match made in heaven, and between them contain numerous health benefits.

Goat’s cheese, for example, contains slightly higher concentrations of protein and calcium than cow’s milk. It also contains higher levels of potassium, 25% more B-complex vitamins, 47% more vitamin A and 27% more selenium. And, goat’s cheese contains probiotics, the highly beneficial bacteria that is so good for gut health.

Figs, too, are teeming with wellbeing wins. Studies in animal models show that the high potassium content in figs reduces blood pressure. They help to balance out the negative effects of salt and aid the kidney to reduce the amount of fluid in our bodies.

Figs are also an excelllent source of antioxidants. These helpful molecules work to mop up damaging free radicals (a byproduct of our metabolism).

Plus, neutralising free radicals helps to slow our brain ageing process. This is particularly important for women during the perimenopause and beyond. During this time, we see a reduction in our brain energy as estrogen levels fall. Studies show that eating plenty of antioxidants (particularly beta carotene, vitamin C and vitamin E) can help to mitigate this energy loss.

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    For the cakes

    • 125g salted butter
    • 125g caster sugar
    • 2 large, organic, free range eggs
    • 125g self-raising flour
    • 2 tbsp honey
    • 1 vanilla pod or 1 tsp essence

    For the Icing

    • 150g soft goat’s cheese
    • 50g icing sugar
    • 2 tbsp honey
    • Fig jam or conserve
    • 3 fresh figs


    1. Preheat the oven to 180°C/350°F/gas mark 4.
    2. Mix together the butter and self-raising flour to a soft and creamy consistency. Slowly add the eggs, flour, honey and vanilla seeds and mix well.
    3. Spoon an even amount of the mix into the 12 cupcake cases and bake for 18-20 minutes.
    4. While your cakes are cooking, take a clean bowl and mix together the soft goat’s cheese, icing sugar and honey until it reaches a silky, shiny consistency. Place the icing into the fridge to cool.
    5. Once the cakes have completely cooled, spread a layer of fig jam onto the top of each cake, followed by a dollop of the delicious goat’s cheese icing. Top the cakes with a slice of fresh fig, et voilà – a delicious afternoon treat for the whole family to enjoy!