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.
So good! After reading the reviews I made a half batch to test them out as I was inundated with figs. My husband and I both loved the sweet spiced taste and the fig flavor. The cream cheese frosting set them off. Two days later I made a batch for work; they were gone in no time to rave reviews. I only told them the ingredients after they were all eaten and they were pleasantly surprised. I'm already looking forward to next years fig crop.
I have to say that I would never have tried this recipe except that my daughter-in-law saw it in Cooking Light, knew I had the ingredients on hand, and was intrigued. I am totally surprised and delighted with the results. I can't taste the green tomato at all; I guess the tomato gives it moisture and a little bit of a tang. Mostly, these taste of the fig, orange peel, and cinnamon. I chose not to frost them and to serve them as muffins. I will definitely keep the recipe and make them again.
This recipe was in the June 2013 magazine, but at least in the North West green tomatoes are not available until July. I used tomatillos instead. I didn't find the flavor as bold as I was hoping. I really can't taste the fig or tomatillos and I used extra of both. It tastes like flour and oil with a sweet frosting. If I do this recipe again, I would cut back on the flour (I used 2 cups) and the oil and even skip the frosting to make them more like a muffin than a cupcake.
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