Carrot Tomato Cupcakes

​I am a firm believer that if kids grow it they will eat it.
However, it’s still fun to find “sneaky” ways to disguise vegetables into tasty treats.  A healthy dose of carrot cupcakes is always a fun way to use the root vegetables and actually a common cake flavor today. However, topping it with a tomato frosting is a bit shocking and surprisingly yummy!

Try serving the carrot cupcake with tomato frosting as a side dish at dinner and surprise them when you tell them it’s their side of vegetables.  Of course, I would also include the raw versions of the vegetables on the plate too and ask them to compare and contrast the flavor profiles between them. But that’s me!!!

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Ingredients:
Cake
1 box pound cake (I like the Betty Crocker mix) – plus ingredients listed on box
1 bunch of grated carrots (about 1 cup)
1 tsp ginger spice
1 tsp pumpkin pie spice

​Frosting
2 packages cream cheese
½ cup whipped cream
1/2 cup pureed tomato (remove skin first)
2 cups sugar

​Directions
Preheat oven to 350 degrees.
Place paper baking cups in each of 24 regular-size muffin cups.  Mix cake mix as listed on box.  Stir in ginger spice, pumpkin spice and carrots.
Cook cupcakes as directed on box and let cool.
While cooling, combine all frosting ingredients in mixer or with spoon.  Mix until light and fluffy.
Using a spatula, add frosting to cupcakes.
Garnish with fresh basil leaves, if desired.

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