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.

Rating:
★★★★★ 1 vote
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

Step-By-Step

1Preheat oven to 325.
2Core stem of tomato. Cut into quarters, and place in blender. Puree until almost a liquid. Set aside.
3In a mixing bowl, beat sugar, butter, and vanilla until creamy. Then add egg and continue to beat.
4Next 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.
5Spray cupcake tins with Baker's Joy. 2 dozen cupcakes.
6Bake for 15 minutes. Remove and allow to cool completely.
7While waiting, start the frosting. In a double broiler, melt white chocolate and milk. Set aside.
8Then having the cream cheese and butter room temperature, beat with the powdered sugar and vanilla.
9Add white chocolate. Beat until smooth.
10Then add the food coloring drops to your desired color intensity. Blend completely.
11Fill 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