Vanilla cupcakes that are moist and delicious, with a fun twist of chopped dried figs. Just right for a sweet treat!

Ingredients: 1 cup all-purpose flour. 1/2 cup granulated sugar. 1/2 cup unsalted butter, softened. 2 eggs. 1/2 cup milk. 1 tsp vanilla extract. 1/2 cup dried figs, chopped. 1 tsp baking powder. 1/4 tsp salt.

Instructions: Warm the oven up to 350 F 175C and put cupcake liners in a muffin tin. Melt the butter and mix it with the sugar in a bowl until the mixture is light and fluffy. One at a time, add the eggs and beat well after each one. Add the vanilla extract and mix well. Mix the flour, baking powder, and salt together in a different bowl. Slowly add the dry ingredients to the wet ones, mixing in between each addition of milk. Do this until everything is well mixed. Add the chopped dried figs to the batter and mix them in well. Fill each cupcake liner about two thirds of the way to the top with batter. In a hot oven, bake for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean. First, let the cupcakes cool in the pan for a few minutes. Then, move them to a wire rack to cool completely. After the cupcakes have cooled, you can frost them or decorate them however you like.

Prep Time: 15 minutes

Cook Time: 20 minutes

These Coffee Vanilla Bean Marshmallows are a delightful combination of coffee and vanilla flavors. Perfect for adding a unique twist to your hot cocoa or enjoying on their own.

Ingredients: 3/4 cup cold brewed coffee. 3 tablespoons powdered gelatin. 1/2 cup cold water. 2 cups granulated sugar. 1/2 cup corn syrup. 1/4 teaspoon salt. 2 vanilla beans, seeds scraped. 1/2 cup powdered sugar. 1/2 cup cornstarch.

Instructions: In a mixing bowl, combine the cold brewed coffee and powdered gelatin. Let it sit for 10 minutes to bloom. In a saucepan over medium heat, combine the cold water, granulated sugar, corn syrup, and salt. Stir until the sugar dissolves, and the mixture reaches 240F 115C on a candy thermometer. Slowly pour the hot sugar syrup into the gelatin mixture while whisking constantly. Add the scraped vanilla bean seeds to the mixture and continue to whisk until it becomes thick and glossy, about 10-12 minutes. Grease a 9x9-inch 23x23 cm baking pan and dust it with a mixture of powdered sugar and cornstarch to prevent sticking. Pour the marshmallow mixture into the prepared pan and smooth the top with a spatula. Allow the marshmallows to set at room temperature for at least 4 hours or overnight. Once set, cut the marshmallows into squares or desired shapes and toss them in a mixture of powdered sugar and cornstarch to coat. Your Coffee Vanilla Bean Marshmallows are ready to enjoy!

Prep Time: 20 minutes

Cook Time: 15 minutes