Tomato Spice Mini Cupcakes with Tomato Cream Cheese Frosting
Prep time:
Cook time:
Total time:
Serves: 48 mini cupcakes
- ½ c butter
- 1½ c sugar
- ¼ c tomato paste
- 2 eggs
- 1 c buttermilk (or 1 T lemon juice, plus enough milk to equal 1 c)
- 1 t vanilla extract
- 1½ t baking soda
- 1 T white vinegar
- 2¼ c flour
- 1 t salt
- ½ t cinnamon
- 1 T cocoa powder
- 1 pumpkin pie spice
- 1 t lime zest
- ¼ c butter
- 3 oz cream cheese
- 1 T tomato powder
- 1 t vanilla extract
- ½ t lime zest
- about 5 c powdered sugar
- Preheat oven to 350. Line mini muffin tin with papers.
- Beat the butter and sugar until fluffy. Add tomato paste. Beat until combined. Add eggs, buttermilk, vanilla, vinegar and baking soda.
- Sift flour, salt and spices together. Add to wet mixture until just combined.
- Fill cups until almost full. Bake for 15 minutes, until a toothpick comes out clean. (If you use regular cupcake tins, it will take 30 minutes.)
- Cool completely before frosting.
- Cream butter and cream cheese until fluffy.
- Add the tomato powder, zest and vanilla
- Gradually beat in the powdered sugar until you reach your desired sweetness and texture. Thin with a bit of milk if needed.
- Frost mini cupcakes and garnish with sanding sugar and mint if you'd like. Enjoy
Recipe by Mamaguru at http://mamaguru.com/tomato-spice-mini-cupcakes-with-tomato-cream-cheese-frosting/
3.5.3226