Green Tomato and Fig Cupcakes

These are outstanding - and do not need the icing - yummy without it!

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.