Figgy Pudding and a Light Prosecco

There’s no better way in mind, to spend Christmas Eve, than in the kitchen, surrounded by loved ones and yummy smells. Hoping that everyone reading is having a relaxing holiday and eating copious amounts of decadent food.

That train has officially left the station over here and I’m mid-food-coma as I put this post together. With the deluge of holiday songs on the radio lately, this week’s cupcake choice was a doozy. Meet– Figgy pudding. Figgy pudding is a wee bit boozy, so I don’t know if Champagne was even necessary this week. Kidding– champagne is always necessary 🙂

These took two rounds. I was very interested in hightlighting port wine in the batter, and tried to increase the flour ratio so that they didn’t sink when baking. Unsuccessful my first time around, they turned out more like figgy pudding souffle cups. The second time around I focused on dark cocoa, cinnamon and brown sugar, along with diced figs as the prime ingredients. Once they baked and cooled, I injected a port wine reduction into each cupcake. Proud moment.

figgy 1

These were frosted with a butter cream and garnished with a dried, candied fig and a dusting of cinnamon.

Recipe (Makes 12):

Cupcakes-

  • 1 1/3 cups flour
  • 1 tsp baking soda
  • 2 tsp baking powder
  • 1 1/2 cups brown sugar
  • 1 cup dark chocolate
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 2 eggs
  • 3 tbsp butter
  • 1 tsp vanilla
  • 2 cups diced figs
  • 2 cups port wine
  • 1 handful dried, candied figs for garnish

Frosting-

  • 3 cups confectioners sugar
  • 1 cup butter
  • 1 tsp vanilla

Combine all ingredients and beat until smooth. Bake for 20 minutes at 350 degrees. Boil port wine on high for ten minutes. Remove from heat and cool. Once cupcakes are cooled, poke two holes in each using chopsticks and inject port wine reduction into cupcakes.

Combine frosting ingredients and spoon into piping bag. Frost cupcakes and garnish with dried, candied figs and a dash of cinnamon. Enjoy!

figgy 1

figgy 2

figgy 3

Loredan Gasparini is about as Italian as you can get. It hails from the hills of Asolo in the province of Treviso. The grapes are 100% glera. Its flagships are red blends, long hailed by European royalty as some of the best. I didn’t find its Prosecco too shabby either. Super light with white flower, peach and citrus flavors. Had I drank anything creamier or heavier, the option of rolling me home, would not have been feasible.

loredan 1

loredan 2

For those celebrating, hope everyone has a magical Christmas!

Cheers,
Jenna

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