Spiced Tomato Cupcakes White Chocolate Frosting

Tiffany Bannworth

By
@MissAnubis

These are deliciously moist. Our family really enjoys these.

I remember when I heard about tomato cakes from a fellow cook, I was quite skeptical. Believe me, you'll love it too.


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Comments:

Serves:

24 cupcakes

Prep:

10 Min

Cook:

15 Min

Ingredients

TOMATO CUPCAKES

3
large fresh tomato, pureed
1 1/2 c
cake flour
1 c
dark brown sugar
1
egg
1 stick
butter, room temperature
2 Tbsp
vanilla
1 1/2 tsp
baking soda
1 tsp
baking powder
1 Tbsp
cinnamon
1/2 tsp
nutmeg
1/2 tsp
ginger
1 Tbsp
red food coloring

WHITE CHOCOLATE CREAM CHEESE FROSTING

1 stick
butter
2 pkg
cream cheese
3/4 c
powdered sugar
1 Tbsp
vanilla
4
square of white chocolate
2 Tbsp
milk
5
drops of green food coloring

Directions Step-By-Step

1
Preheat oven to 325.
2
Core stem of tomato. Cut into quarters, and place in blender. Puree until almost a liquid. Set aside.
3
In a mixing bowl, beat sugar, butter, and vanilla until creamy. Then add egg and continue to beat.
4
Next add all dry ingredients and tomatoes. Mix thoroughly for about 2 minutes. You can add the tbsp of food coloring here so that your cupcake is a nice rich red color to really showcase the tomato.
5
Spray cupcake tins with Baker's Joy. 2 dozen cupcakes.
6
Bake for 15 minutes. Remove and allow to cool completely.
7
While waiting, start the frosting. In a double broiler, melt white chocolate and milk. Set aside.
8
Then having the cream cheese and butter room temperature, beat with the powdered sugar and vanilla.
9
Add white chocolate. Beat until smooth.
10
Then add the food coloring drops to your desired color intensity. Blend completely.
11
Fill a piping bag and frost your cupcakes. I added green sugar crystals and a white chocolate chip.

About this Recipe

Dietary Needs: Vegetarian
Other Tag: For Kids