After realizing my tomato harvest was officially done for the year, as so many would not ripen on the vine, I decided to whip out an old family tradition recipe and make some green tomato cupcakes. It is actually a cake recipe, but cupcakes seem to go over better in this house than cakes.

So I present to you, the most delicious, decadent and moist chocolate green tomato cake/cupcake recipe.
You'll never know green tomatoes are the star ingredient... trust me.

Chocolate Green Tomato Cake Recipe

1 cup pureed green tomatoes
2/3 cup of softened butter
1 1/1 cups of sugar
3 eggs
2 1/2 cups flour
1/2 cup cocoa powder
2 tbls baking soda
2 tbls baking powder
1 tsp cinnamon
1 tsp salt
1 cup buttermilk (I substitute 1 cup of regular milk with 1 tbls vinegar)
1 tsp vanilla
*optional nuts (I used hazelnut pieces/chopped)

Glaze

2-cups of powdered sugar
2 tbls milk
1 tbls vanilla

Puree 1 cup of green tomatoes

Cream together butter and sugar, then add ONE AT A TIME the eggs; making sure to completely mix each egg in the batter.

In separate smaller bowl combine flour, cocoa powder, baking soda and powder, salt and cinnamon.

Alternating between the buttermillk, dry ingredients and pureed tomatoes, add to butter, sugar and egg batter. Then add vanilla and mix one final time.

Once all ingredients are combined, put the batter in a greased cake pan, Bundt pan or lined cupcake trays. (I made a dozen cupcakes and a small loaf pan/cake). Bake at 350-degrees for 25 minutes for cupcakes and 45-50 minutes for cake. Check with toothpick to make sure baking is complete.

Make glaze- Combine to perfect consistency and spoon over cooled cupcakes/cake.

Food Frenzy contest here

Badges by @daddykirbs
Come join the homestead slack community and have fun chatting with us- click picture below.

Badge created by @allforthegood