Sourced from My Sweet Treats
2 cups of plain flour
125 grams of unsalted butter
2 teaspoons of baking powder
1 cup of caster sugar
1 teaspoon of ground cinnamon
2 large eggs separated
1/4 teaspoon of salt
2/3 cup of milk
1/4 cup of finely chopped walnuts
1/2 cup of chopped figs
1/2 cup of full cream
2 pinches of nutmeg
1 tablespoon of icing sugar
Preheat oven to 180 C. Put 16 liners into shallow muffin pans.
Sift flour, baking powder, cinnamon and salt into a small bowl. Add the walnuts and 1/2 of the figs, toss to combine.
In a large bowl cream the butter and sugar until light in colour (around 3 minutes). Slowly add the egg yolks.
Use a wooden spoon to add the dry ingredient mixture. Mix until just combined.
Beat the egg whites until stiff peaks, then slowly fold into the cupcake mixture until just combined, making sure to do it lightly and slowly so that the whites don't break down.
Fill each cup with 3/4 of the mixture using a plastic spatula or a piping bag with a large nozzle. Bake the cupcakes for 25 minutes to 30 if large, or 15 to 20 if small cupcakes. If a bamboo skewer is poked through, it should come out clean if fully cooked. Cool on a wire rack.
When the cupcakes have cooled down, pipe a swirl on top.