Tangy green tomatoes and sweet figs create an amazing flavor combination for these ultramoist cupcakes.
8 ounces green tomato, cored and quartered
7.6 ounces cake flour, sifted (2 cups)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup granulated sugar
1/2 cup canola oil
2 large eggs
2 teaspoons grated orange rind
4 ounces fresh Black Mission figs, stemmed and chopped
3 ounces chopped pecans (2/3 cup)
4 ounces 1/3-less-fat cream cheese
1 1/4 cups powdered sugar
1/2 teaspoon vanilla extract
Dash of salt
Sliced fresh figs (optional)
How to Make It
Preheat the oven to 350°.
Place tomato in a blender; blend until smooth.
Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, cinnamon, and 1/4 teaspoon salt in a bowl. Place sugar, oil, and eggs in a large bowl; beat with a mixer at high speed until blended. Stir in tomato puree and orange rind. Add flour mixture to egg mixture; beat at low speed just until combined. Stir in chopped figs and pecans.
Place 18 muffin cup liners in muffin cups; coat liners with cooking spray. Spoon batter into cups. Bake at 350° for 17 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging. Cool in pans 5 minutes. Remove from pans; cool completely on wire racks.
Place cream cheese in a large bowl; beat with a mixer at high speed until smooth. Add powdered sugar, vanilla, and dash of salt; beat until smooth. Spread frosting over the top of each cupcake. Garnish with sliced figs, if desired.