7x7’s Dec 2011/Jan 2012 issue featured an article called“Is That Squash in My Cake?” by Sophia Lorenzi and I was inspired to make my own savory cupcake - Tomato Basil Cupcake. I received a lot of skepticism at first, but my taste testers all agreed that it was surprisingly good.
Tomato Basil Cupcakes
Tomato Basil Soup -
Boil 2-3 tomatoes and a handful of chopped basil in vegetable broth until thick.
Tomato Basil Cupcake -
Ingredients:
1 1/2 c of tomato soup
3/4 stick of soy butter or vegetable margarine
3/4 c of sugar
3/4 tsp baking powder
3/4 tsp baking soda
1/2 tsp cinnamon
1 1/4 c all purpose flour
1/4 c dry egg replacer
1/2 c soy milk
1/2 tsp vanilla
Directions:
-Add all dry ingredients and spices to a mixing bowl.
-Add soy butter or vegetable margarine and mix.
-In separate bowl, mix all wet ingredients including tomato soup and whisk.
-Slowly add wet ingredients to dry ingredients. Mix well until all ingredients are incorporated and cake mix is fairly smooth.
-Pour into liners and bake at 350 degrees F for 15-20 mins.
Cream Cheese Frosting
Ingredients:
1/2 stick of margarine
6 tbsp shortening
1/2 an 8 oz pkg of tofu cream cheese
1/2 c powdered sugar
Directions:
Cream butters and tofu (o cream cheese together in a mixing bowl. Sift powdered sugar in to mixture and whip until fluffy.
Garnish with a fresh basil leaf.
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