Preheat the oven to 325 degrees F. Line a 24 count regular-size cupcake pan with cupcake liners.
In a heavy-duty mixing bowl, cream together the butter and shortening
on medium speed. Add the eggs, 1 at a time until, completely combined. Scrape down the sides of the bowl with a rubber spatula
. Add the superfine sugar with the mixer set to low speed. Once combined, set the mixer
to medium speed and mix for 5 minutes.
together the cake flour, almond flour, salt, and baking powder. Begin to add the sifted dry ingredients to the batter
, alternating with the warm milk. Fold in the sliced almonds.
Fill the cupcake liners two-thirds of the way and bake for 16 to 20 minutes. Use a toothpick to poke in the center of the cupcake and if it comes out clean then the cupcakes are done. Remove from the pan and place onto a tray to cool.
Once the cupcakes are cooled, fill the center of the cupcakes with 1 tablespoon Fig Filling. Using a pastry bag
and piping tip, frost the cupcakes with the Maple Buttercream. Pat the sides of the buttercream
with the toasted almonds.