Ingredients

Cupcake ingredients
6-8 plump fresh figs
1 cup of raisins and chopped walnuts
1 tablespoon sugar or sweetener
1-2 jiggers of rum
1 grated apple
3 cups of flour (one should be flaxseed meal)
1 cup of sugar
3 teaspoons baking powder
1 teaspoon salt
4 eggs
1 cup of vegetable oil
1 tablespoon vanilla
¼ cup of fresh orange juice

Frosting ingredients
1 box of Pamela’s gluten-free dark chocolate mix
1 brick cream cheese
butter
1 teaspoon hazelnut decaf coffee

Directions

  1. Put the fresh figs, washed and without stems, in the Cuisinart and create a puree.
  2. Add raisins and equal amount of chopped walnuts, a tablespoon of your preferred sweetener, and a jigger or two of rum. Grate an apple and mix it all together. Set aside.
  3. Prepare the batter by measuring 3 cups of your favorite flour with one cup of sugar, baking powder, and salt. I use a cup of flaxseed meal and hazelnut or brown rice flour to create a moist and delicious cake.
  4. Line cupcake tins with papers and set the oven at about 325-350 degrees F.
  5. Mix in the eggs, oil, vanilla, and orange juice. Blend in the fruit puree and fill cups to ¾.
  6. Baking time is about 30 minutes or until a knife comes out clean but not dry. Check them at 20 minutes.
  7. Frost when cool with your favorite topping or gluten-free dark chocolate mix from Sprouts.

Optional Frosting

  1. Take Pamela’s gluten-free dark chocolate mix and add a brick of cream cheese, some butter, and a teaspoon of hazelnut decaf coffee. Add confectioner’s sugar if desired.
  2. Add colorful sprinkles or decorations on top depending on the occasion.

Makes: About 24 medium-sized cupcakes
Total Time: About 1 hour, 30 minutes


About the Chefrecipe02

Name of Chef: Celia Kiewit
Community: Encinitas for over 30 years
Hobbies/Interests: Baking, organic gardening, writing editorials about conservation for the local paper since 1998, writing poetry, docent at San Diego Botanic Garden (SDBG), singing in my church choir, and working out!
Favorite Local Activity: I like feeding the birds in my backyard and helping with special events at SDBG.
About the Recipe: All my friends rave about this unique and healthy cupcake recipe. I find any excuse to make them year-round with my homegrown figs and give them away so I don’t eat them all! Yes, figs freeze very well. My cupcake recipe just received first place in a Rancho Santa Fe dessert contest.
About the Chef: Much of my diet is raw food, but I love creative, healthy cooking and baking, so being single is a challenge, and my solution is to share. I give goodies away to neighbors and friends often in trade for things they grow, like bananas, heirloom tomatoes, and plant cuttings. A friend from Hawaii gifted me some plumeria shoots that are doing very well. Another friend shares her cactus plants with me.
My orchard is lush with plums, apricots, peaches, berries, figs, and limes, and I have vegetables in raised planters and colorful flower beds. I don’t use any chemicals. On a flat half-acre, I have designed a permaculture so that I don’t waste water, and I even collect the little rain water we get in beautiful ceramic urns. Composters and my worm bin are essentials. Gardening is a joy and a job for the long haul.
I am well-known around town for being a common-sense anti-plastic freak. I worked with the scientist credited with the discovery of the garbage accumulation in the Pacific Ocean Gyre. I have written and presented extensively on this subject. I’m proud to say I haven’t touched a plastic water bottle or bag in about twenty years. I care about protecting nature for future generations and the goodness of the food on my plate!