Tangy green tomatoes and sweet figs create an amazing flavor combination for these ultramoist cupcakes.
Cooking Light JUNE 2013
1. Preheat the oven to 350°.
2. Place tomato in a blender; blend until smooth.
3. 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.
4. 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.
5. 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.
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