Basil cream filling and tomato glaze make these cupcakes a full meal.
Servings: 12 cupcakes
- 2 cans of tomato paste
- 1 T corn syrup
- 1 T water
- 1 cup milk
- 1 teaspoon baking soda
- 1/3 cup of butter
- 1 cup white sugar
- 1 large egg
- 1 teaspoon ground cinnamon
- 2/3 teaspoon of ground cloves
- 1 1/2 cups of sifted self-rising flour
- 1 teaspoon of baking powder
- crushed walnuts optional
Basil Cream Filling Ingredients
- 1/4 cup sugar
- 1/4 cup water
- All the basil that is leftover from the pesto truffle making
- 1 cup heavy cream
Honey Tomato Glaze Ingredients
- 3 large very ripe heirloom tomatoes diced
- 2 cups aromatic honey
- 1 x vanilla bean scraped
Set the butter and egg out and let them come to room temperature. Set the over to 350 degrees.
Mix tomato paste, corn syrup, water, and baking soda in a bowl and let it stand. Use a deep bowl as the mixture will rise.
Cream the butter, sugar, and spices in bowl. Add the egg and mix for 30 seconds. Mix in the tomato and soda mixture. Mix in the milk.
Mix the flour and baking powder together, and then beat into the mixture until just combined.
Pour evenly into cupcake papers. Fill the papers high since the cupcakes won’t rise much.
Bake for 20 min at 350 and then an additional 5 minutes at 310 or until toothpick comes out clean.
Basil Cream Filling Instructions
Bring sugar and water to a boil, stir until sugar dissolves.
Chop basil or mint and add to the mixture.
Boil for 3 minutes.
Cool to room temperature.
Beat heavy cream on high until stiff peaks form.
Add the five to six tablespoons of syrup to taste and beat until combined.
Honey Tomato Glaze Instructions
Combine everything in a stainless steel pot and bring to a boil.
Cover and reduce heat to a simmer.
Cook on medium low heat partially covered for 10 – 20 minutes until the tomatoes soften and the mixture has a glaze-like consistency.
Strain out liquid.
Blend the tomato and honey mixture that remains and chill.
Putting it all Together
When the cupcakes are cooled, cut a cone out of the top of each one.
Pipe some basil cream filling into the hole and replace the top.
Spread the glaze onto the top of each cupcake. The glaze will go on very thick (think applesauce). However after leaving it in the fridge overnight, much of it will absorb into the cupcake.
Top with a pesto truffle.
Eat and smile!
Calories: 451kcal | Carbohydrates: 83g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 56mg | Sodium: 165mg | Potassium: 198mg | Sugar: 70g | Vitamin A: 760IU | Vitamin C: 4.6mg | Calcium: 64mg | Iron: 0.6mg