- 1 cup almonds, coarsely chopped
- 2 cups dried figs, coarsely chopped
- 1/2 cup dark rum
- Grated zest of 1 orange
- 8 tablespoons (1 stick) unsalted butter, softened
- 1 cup sugar
- 2 extra-large eggs
- 1 1/2 cups all purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- In a small bowl, combine the almonds, figs, rum, and orange zest. Cover and macerate at room temperature overnight.
- Preheat the oven to 350°F. Line a jumbo-size cupcake pan with paper liners.
- In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer). Cream the butter and sugar on medium-high speed until light. Add the eggs and mix until well blended.
- With the mixer on low speed, gradually add the flour, baking powder, and salt, and mix just until blended.
- Stir in fig and rum mixture.
- Fill the lined cupcake pan three-quarters full with the batter.
- Bake the cupcakes 20 to 25 minutes, or until a cake tester inserted into the center comes out with a fine crumb.
- Remove the pan from the oven. Let the cupcakes cool in the pan on a wire rack.