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1
Preheat the oven to 350 degrees F. Line 2 muffin pans with 18 to 19 cupcake liners.
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2
Sift together the flour, sugar, baking powder, salt, and orange zest in a medium bowl.
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3
In the bowl of a stand mixer with a paddle attachment, mix the eggs, orange juice, butter, and vegetable oil on medium speed until incorporated, about 2 minutes.
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4
Turn the mixer to medium-low speed, and add the dry ingredients a little bit at a time, making sure to scrape down the sides of the bowl if necessary.
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5
Mix until just combined.
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6
Fill the cupcake liners 3/4 of the way full, and bake until a toothpick inserted in the center comes out clean, 20 minutes.
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7
Cool the cupcakes completely.
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8
To assemble: Peel the cupcake away from its liner, and place upside down on the top of a new, fresh liner.
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9
The narrow end of the cupcake should be facing up at this point.
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10
Pour 2 to 3 tablespoons of the Brown Sugar Fig Sauce on top of each cupcake, allowing the sauce and figs to drip down the sides.
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11
Fill a piping bag equipped with a star tip with the Honey Goat Cheese Frosting, and pipe stars on the top of each cupcake.
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12
Sprinkle the tops of the cupcakes with the Parmesan.
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13
Cook's Note: For an extra fun touch, place a small piece of fruit on a decorative toothpick and place in the top of the cupcake.
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14
In a medium saucepan, bring the brown sugar and water to a boil over medium-high heat.
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15
Reduce the heat to medium, stir in the figs, butter, and orange zest, and heat until slightly thickened, about 10 minutes.
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16
Remove the sauce from the heat and allow to cool.
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17
In the bowl of a stand mixer with a whisk attachment, whisk the goat cheese, cream cheese, and butter on medium-high speed until smooth and fluffy, about 3 minutes.
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18
Reduce the speed to medium, and gradually add the powdered sugar until incorporated, scraping down the sides of the bowl if necessary.
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19
Add the honey and beat until incorporated.
