{"id":3115,"date":"2015-09-25T21:26:26","date_gmt":"2015-09-25T21:26:26","guid":{"rendered":"http:\/\/thefreckledkeyphotography.com\/blog\/?p=3115"},"modified":"2015-09-25T21:39:24","modified_gmt":"2015-09-25T21:39:24","slug":"3115","status":"publish","type":"post","link":"https:\/\/thefreckledkeyphotography.com\/blog\/2015\/09\/3115\/","title":{"rendered":""},"content":{"rendered":"

\"20150912-4N8A3272<\/a><\/p>\n

September 11th, though it marks a dark day in recent American history, is also the day when we celebrate the birth of my dear friends, Emily and Julie. And for the past three years or so I have had the pleasure of doing what I\u00a0LOVE<\/em> to do to help them celebrate their special day: BAKE! Which is all the more enjoyable when it’s for friends’ birthdays, of course!<\/p>\n

\"2015-09-25_0005\"<\/a><\/p>\n

With Houston once again refusing to drop below 90 degrees before November 1st, I choose\u00a0year after to year to combat the hot weather in September by embracing all things fall anyway<\/em> (well, except for maybe knee-high boots and long-sleeve shirts), hence the inspiration for this years birthday treat – sweet figs, nutty pecans, tangy balsamic, and\u00a0slightly bitter dark chocolate. Picture strolling down the sidewalks on a crisp fall morning, latte in hand, stooping down to pick up a handful of pecans and – oh! is that a fig tree? I’ll grab a pocket-full of those as well!<\/p>\n

\"2015-09-25_0007\"<\/a><\/p>\n

Now I won’t lie to you, the mornings as of late certainly\u00a0do not deserve the adjective “crisp”, nor do I have a fig tree on my street. However, the pecans were<\/em> from our backyard harvest last year \ud83d\ude42 The flavor combinations in this cupcake were a definite win, and got me in the fall frame of mind…<\/p>\n

Below are the links to the recipes I used, along with any minor adjustments I made:<\/p>\n

Cupcakes<\/a>\u00a0– NOTES: I doubled the recipe to make ~20 cupcakes and\u00a0omitted<\/em> the butterscotch flavoring as well as the butterscotch schnapps. Also, the recipe author suggests combining ALL of the ingredients into the mixing bowl at once (except for 1\/2 the liquid), mixing for two minutes, then adding the remaining liquid. I, being a creature of habit, stuck to the tried-and-true method of creaming my fats and my sugars first, then combining the dry ingredients in a separate bowl and adding them to the creamed mixture alternately with the liquids, beginning and ending with the dry ingredients.<\/p>\n

Frosting<\/a>\u00a0– NOTES: I am of the belief that there should be equal parts cake to frosting when it comes to cupcakes so I needed to 1.5 this recipe in order to have enough frosting \ud83d\ude42<\/p>\n

Fig Jam<\/a>\u00a0– NOTES: I halved this recipe and still had some to spare! What to do with leftover fig jam? Spread on a cracker and top with rosemary parmesan cheese\u2026. yum\u2026.<\/p>\n

Chocolate Ganache<\/a>\u00a0– NOTES: Instead of semi-sweet chocolate chips I used 72% dark chocolate chips for the added bitterness. Plus, I just really really like dark chocolate.<\/p>\n

\"2015-09-25_0001\"<\/a> \"2015-09-25_0002\"<\/a> \"2015-09-25_0003\"<\/a> \"2015-09-25_0006\"<\/a><\/p>\n

METHOD<\/strong>: Once the cupcakes are baked and cooled\u00a0completely<\/em>, use a sharp paring knife to cut a cone-shaped hole that\u00a0extends 1\/2 to 3\/4 down the center of the cupcake. Fill the hole with about a 1\/2 teaspoon of fig jam, then use the cone-shaped piece to close off the hole. The cone-shaped piece of cake will stand above the rest of the cupcake, but don’t worry! You will cover it with frosting soon \ud83d\ude42 Frost the cupcakes liberally with your spreading\/piping tool of choice. Make the\u00a0chocolate ganache and let cool to room temperature, then place inside of a zipper lock\u00a0bag and clip a\u00a0tiny<\/em> hole in the bottom corner of the bag. Line up the cupcakes then gently squeeze the ganache over the cupcakes in a grid pattern and sprinkle a few gold sprinkles over top!<\/p>\n

\"2015-09-25_0004\"<\/a><\/p>\n

Oh, I do hope you try these out!! You will not be disappointed!<\/p>\n

Fig and crumb,<\/p>\n

HK<\/p>\n","protected":false},"excerpt":{"rendered":"

September 11th, though it marks a dark day in recent American history, is also the day when we celebrate the birth of my dear friends, Emily and Julie. And for the past three years or so I have had the pleasure of doing what I\u00a0LOVE to do to help them celebrate their special day: BAKE! 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