Honey and vanilla cupcakes with fig and goat’s cheese icing
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
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 recipe that is sure to surprise you. The cheese and figs are a match made in heaven, and between them contain numerous health benefits.
- Preheat the oven to 180°C/350°F/gas mark 4.
- 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.
- Spoon an even amount of the mix into the 12 cupcake cases and bake for 18-20 minutes.
- 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.
- 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!
- Goat’s cheese is around a fifth lower in calories than cow’s milk cheese, as well as slightly higher in protein and bone-strengthening calcium
- The potassium in figs helps reduce blood pressure by balancing out the bad effects of salt and aiding the kidney to reduce the amount of fluid in our bodies