- 1½ cups peeled and diced tomatoes
- Seasoning: ½ teaspoon dried ginger, ½ teaspoon cayenne pepper, ½ teaspoon ground black pepper, 1 teaspoon salt (or to taste)
- 1 tablespoon molasses
- 3 large eggs
- 3 tablespoons plain thick yogurt
- 3 tablespoons olive oil
- 1½ cups plain flour
- 2 teaspoons baking powder
Preheat the oven to 370°F.
Prepare muffin pans with paper cake cups (enough to make 12 large or 24 mini cupcakes)
Tomatoes that are blemished or a little overripe are perfect for this.
Put the diced tomato in a blender and add all spices, salt and molasses. Taste and adjust salt if needed—remember that you are adding eggs and flour to the mix so make sure it isn’t bland! Let cool completely.
In a separate bowl, whisk the eggs until foamy and mix in the yogurt and olive oil. Sift in the flour and baking powder. Now fold in the seasoned tomatoes until completely incorporated. Pour into the prepared paper cake cups and bake in the preheated oven for 20–25 minutes, or until a skewer inserted comes out clean.
About this recipe
TIPS AND EXTRAS
Vary the batter and try different spice combinations.
- Cheese Tomato: replace ginger and cayenne with cumin and smoked paprika and add a cup of grated cheddar
- Herb Tomato: replace ginger and cayenne with 2 tablespoons finely chopped mixed herbs (thyme, oregano, basil, for instance) and add minced garlic cloves
- For extra texture, mix in a cup of chopped soft sun-dried tomatoes to the finished batter
Vary with toppings (SEE "ICING" RECIPES BELOW):
Anything you like with tomatoes can be a great topping.
- soft goat cheese with toasted pine nuts
- eggplant relish
- roasted peppers
- homemade chives mayonnaise
- or even a play on BLT: wrap the cupcake in a lettuce leaf and add crispy bacon.
Surprise everyone for your next potluck, picnic or cocktail party and bring out a tray of mini cupcakes—all savory and with a colorful variety of “icing on the cake.”