This week’s Baked Sunday Mornings challenge is for Pumpkin Cheesecake Bars but I chose to make up a missed recipe instead. At the risk of sounding un-American, I’m not a huge fan of pumpkin. I wonder if it comes from growing up in Italy where pumpkin isn’t as common as it is in the States. I usually make pumpkin bread once a year, and I’m good.
|These are the cupcakes we tasted at the Yellow Leaf Cupcake Co.
Tomato Soup in the back and Pancakes ‘N Bacon in front – YUM!
I missed making the Tomato Soup Cupcakes with Mascarpone Frosting because the group made them before I joined. I’ve lived in several states but have by-passed the midwest where Tomato Soup Cake has its origins. Not only had I never had it, I’d never even heard of it. While we were in Seattle for the International Food Bloggers’ Conference, we went on the Gourmet Seattle Food & Cultural Tour which started at the Yellow Leaf Cupcake Co. with a Tomato Soup Cupcake! It was just delicious. So, I decided to try these at home, and they’re amazing! The warm spices and lightly sweet frosting make these perfect for fall.
I made these cupcakes for my friend Karen’s birthday and will be sure to bake them again, soon!
Happy Birthday, Karen!
|Seattle Billboard – gotta love it!|