Cupcake of the Week: Tomato & Pesto Cupcake || Week 3

And onto my Tomato & Pesto "Cupcakes" with a Pesto & Red Chili Mascarpone Frosting & a Balsamic drizzle... decadent I know :-).  These came out fantastic, I'd eat them any day!

Tomato & Pesto 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
2 large tomato finely diced
1 tablespoon fresh Pesto. 

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 & pesto. I like to use this Pesto I found at my farmer's market... In your pre-greased cupcake pan, fill up each cup & bake for 25 minutes, or until the top is golden brown.

While those are baking...

Pesto & Red Chili Flake "Frosting" with a Balsamic Drizzle
15 oz (or 1 tub) Mascarpone Cheese
2 tablespoons fresh Pesto
2 pinches Red Chili Flakes
1/2 cup Balsamic Vinegar
1/4 cup sugar

In one bowl, mix together the Mascarpone, Pesto & Chili Flakes & set aside.  Over your stovetop, heat up your Balsamic Vinegar & slowly sprinkle in your sugar.  Stir until combined & then let simmer on low heat until your mixture has been reduced by a third.  It should drizzle nicely from your spoon. 

Top each Cupcake with a healthy dollop of Frosting, a drizzle of Balsamic and garnish with a slice of a fresh Heirloom Tomato!  Enjoy!