Operation Manual

Tomato Meal Creations
105
Spiced Cupcakes with
Cream Cheese Frosting
These richly fragrant cupcakes filled with cinnamon, nutmeg and cloves have a secret
ingredient: tomatoes. Similar to carrot and pumpkin cake, tomatoes add moisture,
sweetness and flavor. No one will guess they’re the reason these cupcakes are so good.
1 cup whole Tomatoes - Packed
in Own Juice (page 58)
1-1/3 cups all-purpose flour
1/4 cup unsweetened cocoa
1-1/2 tsp pumpkin pie spice
1 tsp ground cinnamon
3/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 cup plus 2 tbsp sugar
1/4 cup vegetable oil
1 egg
What you need for the cupcakes:
6 ounces cream cheese, softened
1/4 cup unsalted butter, softened
1/4 tsp almond extract
1/4 tsp vanilla extract
1-3/4 to 2 cups powdered sugar
What you need for the frosting:
1. PREHEAT oven to 350° F. Line 12 muffin cups with paper liners.
Puree Tomatoes - Packed in Own Juice in blender until smooth.
2. WHISK all of the cupcake ingredients, except sugar, oil and egg,
in a medium bowl until combined. Beat sugar, oil and egg in a
large bowl at medium speed for 1 minute or until blended. At low
speed, add flour mixture in three parts alternately with tomatoes,
beginning and ending with flour mixture. Divide batter between
muffin cups.
3. BAKE 25 to 30 minutes or until toothpick inserted in center
comes out clean. Cool in pan on wire rack for 5 minutes. Remove
cupcakes from pan; cool completely on wire rack.
3. BEAT cream cheese, butter, almond and vanilla extracts in
medium bowl at medium speed until blended. At low speed,
slowly beat in 1 3/4 cups powdered sugar, adding additional
powdered sugar to desired frosting consistency. Frost cupcakes;
store in refrigerator.
Makes 12 cupcakes
What you do: