Green Tomato and Fig Cupcakes

Ingredients

• 1 teaspoon double-acting baking powder 
• 0.5 teaspoon baking soda 
• 2 cups cake flour sifted
• 0.5 cup canola oil 
• 2 large eggs 
• 4 ounces figs fresh black stemmed chopped
• 1 cup granulated sugar 
• 8 ounces tomatoes green cored quartered
• 0.5 teaspoon ground cinnamon 
• 2 teaspoons orange rind grated
• 0.7 cup pecans chopped
• 1.3 cups powdered sugar 
• 0.3 teaspoon salt 
• 1 Dash salt 
• 0.5 teaspoon vanilla extract 

Equipment

• bowl
• oven
• knife
• blender
• muffin liners
• measuring cup

Directions

1. Preheat the oven to 35
2. Place tomato in a blender; blend until smooth.
3. Weigh or lightly spoon flour into dry measuring cups; level with a knife.
4. Combine flour, baking powder, baking soda, cinnamon, and 1/4 teaspoon salt in a bowl.
5. Place sugar, oil, and eggs in a large bowl; beat with a mixer at high speed until blended. Stir in tomato puree and orange rind.
6. Add flour mixture to egg mixture; beat at low speed just until combined. Stir in chopped figs and pecans.
7. Place 18 muffin cup liners in muffin cups; coat liners with cooking spray. Spoon batter into cups.
8. Bake at 350 for 17 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging. Cool in pans 5 minutes.
9. Remove from pans; cool completely on wire racks.
10. Place cream cheese in a large bowl; beat with a mixer at high speed until smooth.
11. Add powdered sugar, vanilla, and dash of salt; beat until smooth.
12. Spread frosting over the top of each cupcake.
13. Garnish with sliced figs, if desired.