I heart figs. In a big way. I eat them straight from the tree, candied, and turn them into fig butter. We have these massive fig trees in our yard we planted a few years ago. They produce more fruit than we and the birds can consume in a season. Here we are barreling toward another season and I still have a few jars of candied figs left from last season. To appease my raging sweet tooth, I decided to puree a jar and bake them into cupcakes. Boy am I glad I did! These are more delicious than I dreamed. And the secret ingredient cardamom left the house smelling divine. Bonus, they came together quickly.
Let’s all admit it. Fruit snacks are awesome. They’re sweet, portable and kids love ’em. Unfortunately, most fruit snacks sold in grocery stores are full of chemicals and gelatin. Gelatin is protein obtained by boiling skin, tendons, ligaments, and/or bones with water. It is usually obtained from cows or pigs. Definitely not vegan.
This recipe is a variation of one I found online some time ago. I’ve made them in almost every flavor combination and they’re always a hit.