Orange and almond cupcakes

IMG_0961.JPGThe full recipe makes 12, you say? I say your cupcakes must be a lot smaller than mine, because this is a half batch and as you can see, they are hardly overflowing.

Gluten free cupcakes! I had no potato flour as the recipe required and little likely use for it in future. So I consulted my Gluten Free Guru (my sister) and she told me to substitute in rice flour, which I had because shortbread. So I did. Not sure what it will have done to the texture because as you can see, Bob, there were NO EXTRAS for taste testing. The batter seemed ok.

Also they’re not quite as pretty as the cookbook illustration because I had no slivered almonds so I chopped up some dry-roasted whole almonds. Taste should make up for ordinariness of appearance, I hope.

Figs

I have a fig tree. I got it pruned this year. I have figs.

IMG_0910.JPGThese are the ripe figs that I didn’t cook with.

I like figs. I have had figs with salad; I have dehydrated them. When I had quite a few today, I thought to make a cake. (I have no prosciutto in the house.) But… zero fig cake recipes in any of my cook books. How is that even possible?

Happily, the NY Times came through. I didn’t have almond so I just used almond meal – I think I used a bit too much actually, or possibly overmixed (although it’s with melted butter so is that even possible?) – because the mixture was a tad too dry. Anyway it tasted pretty fine. I could probably have put more figs on though. IMG_0046.JPG