Don’t let the title of the post put you off reading any further. When I saw this recipe for tomato cupcakes with balsamic frosting on How to Philosophize with Cake’s blog, it took me a few minutes to comprehend what I read. Savory dessert is so in right now and when I saw this recipe in particular, it struck a chord in me. I had such a problem trying to imagine what these would taste like that the only way to find out would be to make them. I printed out the recipe and headed to the market. The recipe didn’t specify what type of tomato to buy, so I bought two containers of vine ripe tomatoes.
I can’t believe how nervous I was over tasting the cupcakes! I kept imagining them tasting like spaghetti sauce, but they were delicious. The flavor was similar to a zucchini bread in the sense that it’s wasn’t overly savory or sweet. It was like eating a delicious caramelized tomato in cupcake form. The balsamic frosting was very good too. The balsamic provided a nice tang to the sweetness of the frosting and the cupcake.
I brought one to work to share with a friend, who looked at it as if it was going to attack her. But after the first bite, she asked if I would make a dozen to bring the next week! There’s been a parsley cake recipe I’ve had my eye on for a while now. Maybe it’s time to dig out that recipe….
- 2 cups diced fresh tomatoes, roughly blended, or 1 14-ounce can crushed tomatoes
- 1/3 cup olive oil
- 1/3 cup dark brown sugar, firmly packed
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 1/8 teaspoon ground black pepper
- ½ cup unsalted butter
- 2 cups confectioner’s sugar
- 1 tablespoon balsamic glaze
- 1 teaspoon vanilla extract
- up to 1 tablespoon milk
- Preheat oven to 350°. Line 15 to 16 cupcake tins with paper wrappers and set aside.
- In a medium bowl, whisk together tomatoes, olive oil, brown sugar, and granulated sugar. In a large bowl, whisk together remaining ingredients under “tomato cupcakes”. Fold wet ingredients into dry and stir until just combined and few lumps remain.
- Divide batter between cupcake tins and bake for 17 to 20 minutes, until a toothpick inserted comes out with moist crumbs attached. After 10 minutes, remove from tins and let cool completely on a wire rack.
- To make frosting, start by placing coconut oil in the bowl of an electric stand mixer; beat until smooth. With mixer on low speed, spoon in powdered sugar and mix until combined. Add remaining ingredients and whip on medium-high until light and fluffy.
- Pipe frosting on each cupcake. If you have some on hand, garnish with a basil leaf. Munch.