Green Tomato and Fig Cupcakes |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Tangy green tomatoes and sweet figs create an amazing flavor combination for these ultramoist cupcakes. Ingredients:
8 ounces green tomato, cored and quartered |
7.6 ounces cake flour, sifted (2 cups) |
1 teaspoon baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon ground cinnamon |
1/4 teaspoon salt |
1 cup granulated sugar |
1/2 cup canola oil |
2 large eggs |
2 teaspoons grated orange rind |
4 ounces fresh black mission figs, stemmed and chopped |
3 ounces chopped pecans (2/3 cup) |
cooking spray |
4 ounces 1/3-less-fat cream cheese |
1 1/4 cups powdered sugar |
1/2 teaspoon vanilla extract |
dash of salt |
sliced fresh figs (optional) |
Directions:
1. Preheat the oven to 350°.
2. Place tomato in a blender; blend until smooth.
3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, cinnamon, and 1/4 teaspoon salt in a bowl. Place sugar, oil, and eggs in a large bowl; beat with a mixer at high speed until blended. Stir in tomato puree and orange rind. Add flour mixture to egg mixture; beat at low speed just until combined. Stir in chopped figs and pecans.
4. Place 18 muffin cup liners in muffin cups; coat liners with cooking spray. Spoon batter into cups. Bake at 350° for 17 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging. Cool in pans 5 minutes. Remove from pans; cool completely on wire racks.
5. Place cream cheese in a large bowl; beat with a mixer at high speed until smooth. Add powdered sugar, vanilla, and dash of salt; beat until smooth. Spread frosting over the top of each cupcake. Garnish with sliced figs, if desired.
|
|