A first for most of us: tomato cupcakes!
Photo © Hannah Kaminsky | Bittersweet
Before raising an eyebrow, remember that tomatoes are a fruit!
And cookbook author Hannah Kaminsky, who developed this recipe, is a fan.
“When it comes to the divide between sweet and savory, the line that separates the two is becoming thinner and more difficult to distinguish with every passing year.” says Hannah.
“Palates are opening up, eaters from all walks of life are growing more adventurous, and chefs are gleefully pursuing their wildest culinary dreams. In a world with such a vast array of flavors, there must still be countless winning combinations merely waiting to be discovered.
“In my eyes, tomato cupcakes aren’t such a stretch of the imagination. Tomato soup cakes have been around since the turn of the century as a thrifty way of making something sweet in times of sugar rationing. Originally dubbed “mystery cake” as a way of concealing the secret ingredient, you’d never know there was tomato present in the tender crumb.
“Taking inspiration from these humble origins but with the desire to celebrate the bold, beautiful tomatoes now in season rather than bury them in an avalanche of sugar, it seemed high time to revisit the idea of a tomato cake.”
RECIPE: TOMATO CUPCAKES WITH BALSAMIC FROSTING
“You can truly taste the tomato in these fiery red cupcakes,” says Hannah. “Not only that, but the unassuming beige frosting holds yet another surprise taste sensation: A tangy punch of balsamic vinegar, tempered by the sweetness of the rich and fluffy matrix that contains it.
“Trust me, it’s one of those crazy things that you’ve just got to taste to believe. Although it may sound like an edible acid burn, that small splash is just enough to brighten up the whole dessert.
“While tomatoes are still at their peak, sweet as ever and available in abundance, now is the time to experiment and try something new. Don’t call it a secret ingredient this time around and finally let them shine when the dessert course rolls around.”