Fig Cupcake + Pear and Fig Filling + Honey Brie Buttercream

**Recipe taken from Sweet, Savory* Cupcakes *and Sometimes Boozy by Alison Riede

I had really good reviews on these cupcakes. I used all purpose flour for the self-rising flour as well. I'm not a huge fan of eating the rind of brie so I didn't use any. The few bits that I couldn't remove didn't break down at all, so if you want a smooth buttercream, I don't suggest using the rind. I also used triple creme brie because when regular brie was used, the flavor didn't really come through.

*and the main item you might want to correct would be to add a bit of a slurry to the filling or strain the syrup out of the fruit because the syrup soaked right into the cupcake making it all way too sweet.

It wasn't season for fresh figs, I used all dried and the recipe came out just as tasty!

Fig Cupcake -

1 c. sugar

1 c. olive oil

2 ea. eggs

1 tsp. vanilla extract

1/4 c. milk

1/2 c. sour cream

3/4 c. AP flour

1/2 c. self-rising flour

1/2 tsp. baking soda

1/4 tsp. salt

1/2 c. finely diced figs

--Cream sugar and olive oil together on medium speed. Add in eggs, one at a time.

--Reduce speed to low; add vanilla extract, milk and sour cream

--Combine both flours, baking soda and salt. Slowly add to wet ingredients-mix on medium until smooth; about 2 minutes

--Fold in diced figs with spatula

--Bake 18-20 minutes at 350

Pear and Fig Filling-

12 figs, finely diced

1 pear, finely diced

1/2 c. sugar

--Combine figs, pear and sugar over low heat for 8-10 minutes until pear is soft and sugar turns to syrup; remove from heat and cool

Honey Brie Buttercream

1/2 c. butter, softened

1/2 c. butter, softenediced(with rind)

1/2 c. honey

2 1/2 c. powdered sugar

--beat softened butter and brie on medium speed for 1 minute

--add honey and beat on medium speed for 1 minute

--gradually increase speed to high and beat for 3 minutes until fluffy