What possessed me to make a tomato cupcake? A class about tomatoes. You may know that I approach creating a class curriculum a little differently than other culinary teachers. I not only want to teach people HOW to cook, but FEED them as well. I believe cooking is about fun, connection and enjoyment. Any time there is fun in the kitchen, we remember more and are eager to repeat our experiences.
What does that have to do with a tomato cupcake? Since I love feeding folks, I always look to have a little sweet at the end of class. For my “Tantalizing Tomatoes” class I needed to find that little sweet treat for everyone to enjoy. First, I free-brained ideas. I thought about candied tomatoes, roasted tomatoes and cream cheese topped with a little honey drizzle, and other out-of-the-box ideas. Next, I hit my cookbook library…and I discovered it. No, not a tomato cupcake, but a zucchini cake recipe. Full of shredded veg and easy to make. Why couldn’t I turn in to a tomato cupcake? Armed with a bag of whole wheat pastry flour, and a handful of spices I preheated the oven and got to work. Three iterations later, the results are right here. Frosted or not it’s moist, flavorful, spicy and perfect for breakfast, lunch or a snack. Great in the freezer and easy to double, this is a recipe you’ll return to often. (Plus, you don’t have to tell anyone their tasty cupcake is made with tomatoes!)
Cup Dark Brown Sugar
Cup Canola Oil
Cup Chopped Toasted Pecans
Cup Chopped Dates
Cup Chopped Raisins
Cups Peeled, Seeded Chopped Tomatoes
Cups Whole Wheat Pastry Flour
Tsp Baking Powder
Tsp Baking Soda
Tsp Sea Salt
whites, dates, nuts, raisins and tomatoes. Sift the dry ingredients into the
cupcake mixture. Pour into the prepared tins.
the cupcakes comes out clean. Frost with *Spiced Cream Cheese Frosting.
fridge until firm.