Cupcake of the Week: BLT Cupcake || Week 2

Since my boyfriend got me these adorable little plates for Christmas, it was about time to start making little treats to photograph on them!

After listening to the Ideas of Today, Food of Tomorrow discussion, my wheels started spinning & I started to think about deconstructing the everyday...

When it hit me, the BLT was totally ripe for a little inspiration!  In cupcake form of course...

A tomato muffin with an avocado frosting & a bacon crumble on a bed of lettuce "wrappers."  They turned out really well, but buyer be wary, they're meant for instant consumption, as they didn't taste great cold & my avocado turned brown after a few hours.

Tomato Muffins (Yield 6)
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup white sugar
1 egg
1/2 cup milk
2 tablespoons vegetable oil
1 large tomato finely diced
1 tomato sliced into thick rounds

Pre-heat oven to 400 degrees.  In a bowl sift together your flour, baking powder, salt & sugar.  Slowly add in your milk, egg & vegetable oil, until it's mixed well.  Add in the diced tomatoes.  In your pre-greased cupcake pan, fill each cup halfway, add the sliced tomato & then finish scooping in the batter.  Bake for 25 minutes, or until the top is golden brown.

Avocado Frosting & Bacon Garnish
1 Ripe Avocado
2 tablespoons of Mayonnaise
1 package of Bacon, cooked & drained.

In a bowl, cream together the Avocado & Mayonnaise until it resembles a nice green frosting.  Crumble your cooked bacon into a separate bowl.  Garnish your "cupcakes" & serve them on a bed of lettuce! (or spinach in my case)