spiced tomato cupcakes white chocolate frosting

How To Make spiced tomato cupcakes white chocolate frosting

• 1

  Preheat oven to 325.
• 2

  Core stem of tomato. Cut into quarters, and place in blender. Puree until almost a liquid. Set aside.
• 3

  In a mixing bowl, beat sugar, butter, and vanilla until creamy. Then add egg and continue to beat.
• 4

  Next add all dry ingredients and tomatoes. Mix thoroughly for about 2 minutes. You can add the tbsp of food coloring here so that your cupcake is a nice rich red color to really showcase the tomato.
• 5

  Spray cupcake tins with Baker's Joy. 2 dozen cupcakes.
• 6

  Bake for 15 minutes. Remove and allow to cool completely.
• 7

  While waiting, start the frosting. In a double broiler, melt white chocolate and milk. Set aside.
• 8

  Then having the cream cheese and butter room temperature, beat with the powdered sugar and vanilla.
• 9

  Add white chocolate. Beat until smooth.
• 
  10

  Then add the food coloring drops to your desired color intensity. Blend completely.
• 
  11

  Fill a piping bag and frost your cupcakes. I added green sugar crystals and a white chocolate chip.
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