Green Tomato and Fig Cupcakes

  • janesasser Posted: 07/15/13
    Worthy of a Special Occasion

    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.

  • Lumpy52 Posted: 10/28/13
    Worthy of a Special Occasion

    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.

  • MyTastyRecipes Posted: 06/23/13
    Worthy of a Special Occasion

    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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