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Fig, Pistachio, Olive Oil Cupcakes

Fig, Pistachio, Olive Oil Cupcakes

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Let me start by saying that cakes and cupcakes are not my strong point in the dessert arena.  It’s not that I don’t enjoy cake; I just tend to gravitate more towards cookies, candy and cold treats.  However, when I saw this recipe for Pistachio Olive Oil Cake with Fig Compote Filling and Cream Cheese Frosting, my jaw just dropped.  Fig?  Pistachio?  Olive Oil?  I had to try it.  After dusting off the old cupcake pan, I cranked out a fresh batch of these Fig, Pistachio, Olive Oil Cupcakes.  Each component works well together to form a perfectly delicious bite.

Fig, Pistachio, Olive Oil Cupcakes

Fig, Pistachio, Olive Oil Cupcakes

Fig, Pistachio, Olive Oil Cupcakes

Fig, Pistachio, Olive Oil Cupcakes

by Brandon
Adapted from Design*Sponge.
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Servings 12 cupcakes

Ingredients
  

For the Fig Compote Filling:

  • 1½ cups whole dried figs
  • 1½ cups water
  • ⅓ cup freshly squeezed orange juice
  • Kosher salt
  • 2 tablespoons raw honey

For the Pistachio Olive Oil Cupcakes:

  • 1 cup shelled pistachios
  • 1 cup flour
  • 1½ teaspoons baking powder
  • ¼ teaspoon salt
  • ¾ cup sugar
  • ½ cup extra virgin olive oil
  • ½ cup whole milk
  • 2 eggs
  • 2 teaspoons lemon juice
  • Fresh fig slices, for garnish

For the Cream Cheese Frosting:

  • ½ stick butter (room temperature)
  • 4 ounces cream cheese (half a package)
  • 2 cups confectioners sugar

Instructions
 

For the Fig Compote Filling:

  • Roughly chop the dried figs into small pea-sized chunks. Add the chopped figs, water, juice and a few dashes of kosher salt to a medium sized saucepan. Bring mixture to a boil over medium heat. Reduce to a simmer and cook until the figs are soft and the water is evaporated (about 20 – 25 minutes). Add raw honey and cook for an additional minute. Let cool and set aside.

For the Pistachio Olive Oil Cupcakes:

  • Preheat oven to 350°F. Prepare a cupcake pan with cupcake liners.
  • Place ½ cup pistachios in a food processor. Pulse until the texture resembles small, coarse gravel. Transfer to a small bow and set aside. Place the remaining ½ cup pistachios in the food processor. Pulse until the texture resembles coarse sand.
  • In the bowl of an electric mixer, add finely ground pistachios, flour, baking powder, salt and sugar. Mix ingredients on the lowest setting until combined. Add extra virgin olive oil and whole milk and blend on a medium setting. Mix in eggs and lemon juice. Finally, add the coarsely ground pistachios and stir on a low setting.
  • Pour batter into the cupcake liners. Bake for about 25 – 30 minutes. You will know your cupcakes are done when an inserted toothpick comes out clean. Let cool.

For the Cream Cheese Frosting:

  • Add butter, cream cheese and confectioners sugar to the bowl of an electric mixer. Mix on a low speed until the ingredients are roughly combined. Turn the speed up to high and beat until the frosting is creamy and well combined.

To assemble:

  • Using a corer or sharp knife, cut out an inner section from the top of the cupcake (make sure your cut does not reach the bottom of the cupcake). Cut off the top part of the inner piece to use as a cap for the hole. Fill the hole with fig compote and top with the cap. Frost with Cream Cheese Frosting. Garnish with a slice of fresh fig.
Tried this recipe?Tag @brandiego on Instagram so I can check it out!
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Comments

  1. Rachel says

    I’m swooning at this flavor combination and am so excited to see that the recipe uses dried figs–the fresh variety never seems to be around when I want it! I’ll have to try these for sure, and I’m looking forward to snacking on the cupcakes “cores” while assembling. 😉

    Reply

  19. Brandon Matzek says

    @HappyWhenNotHungry The fig compote tastes like fig newton filling! It’s a nice surprise when you bite into the cupcake.

    @Roxan I would totally do that too. I tend to try the “crazier” flavor combinations when I am out at a bakery or ice cream shop.

    @Kathy Gori Lucky! I want to go fig picking. Especially since fig stock seems to be waning at the grocery stores.

    @Amy I’m sure dates would work well here. Let me know if you give it a try!

    @Cristina Thank you :)! I definitely need to practice my piping skills though.

    Reply

  25. PJ says

    I have made these twice in the last few weeks and they are delicious. The recipe works perfectly and gives you a dozen beautifully risen cupcakes. Been getting many compliments – everyone loves them!

    Reply

    • Brandon Matzek says

      Hi Xin, I’ve never baked with soy milk so I’m not sure how to successfully make that substitution. Anyone else know? If you want to make this in regular cake form, cook at 350 until a toothpick inserted in comes out clean (about 30 – 35 minutes).

      Reply

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