I know what you are thinking-Tomato Soup Cupcakes-what ? Right up there with avocado cheesecake (which by the way if made properly is pretty darn good ) . I know I was thinking the same thing-I like my tomato soup with a side of grilled cheese and a big kosher pickle. Not topped with creamy mascarpone frosting.
But I was surprised-it reminded me of a cross between a mild mannered spice cake and pumpkin cake with a slightly acidic bite to it. Interesting. That's what we say when we don't hate it but we don't love it either. Interesting. The batter made beautiful cakes, nice and light with great crumb. And they rose like , well like round tomatoes. I'm not a huge proponent of the use of food coloring but it might be fun to play around with red food coloring and get these cupcakes closer to the color of tomatoes instead of pumpkins.
The frosting is a little on the sweet side,not the cheek sucking teeth numbing sweet, just slightly sweet. I was looking forward to the mascarpone frosting but the taste got eaten up by the powdered sugar-too bad because mascarpone is one of my favorite tastes, so rich, so creamy.
I think I'll play with the frosting in the future and cut back on the butter and increase the mascarpone and see what happens. A sour cream frosting would probably go well with these. Oh well C'est la vie, at least they look pretty and they taste, well,interesting. Head over to Baked Sunday Mornings for the recipe and see what everyone else thought of these and how they turned out.
BUY THE BOOK AND BAKE ALONG WITH US