Tomato Marjoram Cupfakes - Recipe

Yes, I meant to type cupFakes, because they're not true cupcakes, they're savory instead of sweet and eat like a dinner instead of a dessert, but they are equally delicious!

For the cupfakes:
2 tbsp. chopped fresh marjoram
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. Preheat the oven to 350F. Grease a 12 cup muffin pan with butter and flour. In a medium bowl, mix the marjoram, flour, baking powder, and salt with a spoon. In a large bowl, combine the eggs, olive oil, soup, and sun-dried tomatoes with an electric mixer until well combined. Mix the flour mixture into the soup mixture until just combined. Spoon about 1/4 cup of batter into each well of the muffin pan. Bake for 18-22 minutes. Remove pan from the oven and cool for 10 minutes. Remove muffins from the pan and cool for an additional 20 minutes.

For the frosting:

1/4 cup butter, softened

8 oz. cream cheese, softened

3 cups confectioners/icing sugar

2 tbsp. concentrated tomato paste

1/2 tsp. vanilla extract

2. Cream together the butter and cream cheese until smooth and creamy. Add the icing sugar 1 cup at a time, beating between additions. Add the tomato paste and vanilla extract and beat until smooth. Frost each cupcake and top with a tomato slice, or a cube of roast chicken, if you're adventurous. 

Makes approximately 12 cupfakes