Photo: Deva Williamson
Tomato Cupcakes
17 ingredients
Makes 12 cakes
openrecipes
A Quick and easy way to serve up one of your favourite five a day in a sweet and delicate cake.
Estimated Nutrition (whole recipe, rough)
942
Calories
30g
Protein
26g
Fat
147g
Carbs
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Cherry | 1 cup (138g) | 87 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Tomato | 1 medium (123g) | 22 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Icing | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- For the Cupcakes
- 125g plain flour
- 150g caster sugar
- 1 1/2 tsp baking powder
- a pinch of salt
- 45g unsalted butter at room temperature
- 120ml whole milk
- 1 egg
- 3 large tomatoes
- 50ml of water
- 50g of caster sugar
- For the Cupcake Icing
- 3 tbsp of boiling water
- 250g of icing sugar
- 1 tsp of red food colouring
- For Decoration
- 6 cherry tomatoes
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes