And what would draw us as far as Fairfield? Well, cupcakes of course!! We all baked a dozen or two and brought them to eat and exchange. Thank you, Elizabeth, for hosting! I had a great time. Here are some photos of us and the yummy 'cakes.
(Most of these photos courtesy of the talented Kelly Marie.)
The Spread
These are the ones I made. I figured people might get burnt out on the LOADS of sugar that were sure to be consumed, so I made a savory cupcake instead of a sweet one. It was a Tomato Basil cupcake with Pesto "Icing". ((See the end of this post for the recipe.))
Maddie's Daddie had a great day with her. He took her to see her Grandparents and over to Zak's to hang out with Aaron. Here's a pic he took of her and what he dressed her in. :)
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| From Madison Kate |
As promised, here's my cupcake recipe.
Tomato & Basil Cupcakes w/ Pesto Icing : : Savory, Not Sweet!!
From the kitchen of NorCalSuperwife
2 tbsp. chopped fresh basil
2 3/4 cups all-purpose flour
2 tbsp. baking powder
pinch of salt
4 lightly beaten eggs
1/2 cup olive oil
10 3/4 oz. can condensed tomato soup
3 tbsp. sun-dried tomatoes
1/2 cup mozzarella cheese
Pesto
Cream Cheese
Optional: Cherry Tomatoes and Extra Basil
Preheat the oven to 350 F (175 C). Grease a 12-cup muffin pan.
In a medium bowl, mix the basil, flour, baking powder, and salt with a spoon.
In a large bowl, combine the eggs, olive oil, soup, mozzarella, and sun-dried tomatoes with an electric mixer until well combined. Mix the flour mixture into the soup mixture until just combined.
Spoon the mixture into the prepared pan. Bake for 20 minutes. Remove pan from the oven and cool for 5 minutes. Remove the muffins and cool on a rack.
Icing: Whip 1 part pesto with 2 parts room temp cream cheese. Chill before spreading on cupcakes.
Garnish with a cherry tomato and leaf of fresh basil.
Makes 1 dozen
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