Saturday, May 7, 2011

Tomato Soup Cupcakes with Mascarpone Frosting,-Baked Sunday Mornings


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

13 comments:

Candy Girl said...

OMG - your frosting is gorgeous!

Bourbonnatrix said...

I love, love, LOVE your frosting job! How did you get your cupcakes so pretty?!

Chelly said...

They look so pretty! Love the frosting. I had to work all weekend and didn't get a chance to make these....I am making them tomorrow...just because!!

Jaime said...

Great pictures! I love your shot of the tomatoes! I had the same reaction as you (though I did mine savory style). They baked up beautifully, but they were just odd to me. I won't be making them again anytime soon, but I was glad i gave them a shot :)

Kris' Kitchen said...

Your cupcakes are beautiful...perfectly frosted and photographed. I agree that they are "interesting". I looked them up on the internet and bakers often add dried fruits and nuts...but I didn't feel like adding expensive ingredients to something I don't love. Fun recipe to keep people guessing, but not on my to do list anytime soon.

bellini said...

It does sound unusual but then again tomatoes are a fruit and carrot cake is delicious:D I need some lessions on applying icing from you.

Seattle Pastry Girl said...

Thank you all for stopping by and taking time to comment . Candy Girl and Bourbonnatrix, I used a Giant Star tip that I got from a company called Bake It Pretty-it looks like they stopped selling them but I found another company who has a nice little package of them, it's called Bakers Bling and here is their Etsy link : http://www.etsy.com/listing/73363825/bakers-bling-cupcake-decorating-set

evil cake lady said...

hmm, can't wait to see what you think of RHC's chocolate tomato soup cake! it was a big hit around here, but nobody knew what the mystery ingredient was!

Kathy said...

Beautiful cupcakes!! Your frosting looks perfect! I had some trouble with my frosting…but loved this recipe..I will be making these again!!

Elaine said...

I was gone last week, so I didn't get to make these. I love tomato soup, but wasn't sure about these, but yours do look so pretty!

Desiree said...

I'm so behind on my commenting. i love what you've done with your frosting on these. looks amazing!

Kristin said...

the frosting looks great! and I love your cupcake wrappers- where are they from?

Seattle Pastry Girl said...

Thanks Kristin, I got them from a local grocery store called Cash and Carry