3/4 cup yellow cornmeal
1 cup all-purpose flour
2 tsp. baking powder
3 tbsp. sugar
pinch of salt
2 eggs
1 cup whole/homo milk
4 tbsp. unsalted butter, melted
1. Preheat the oven to 350F. In a medium bowl, stir the dry ingredients. Beat the eggs, milk and butter in a large bowl with an electric mixer until combined. Add the flour mixture to the egg mixture and stir until just combined. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. *(Green baking cups look great on these cupfakes.)* Bake for 18-22 minutes. Remove pan from the oven and cool for 5 minutes. Remove cupfakes from the pan and cool on a wire rack for an additional 25 minutes.
for the frosting:
1/2 cup basil pesto
1 1/2 cups cream cheese, softened
12 cherry/plum tomatoes
basil leaves, if desired for garnish
2. Beat the pesto and cream cheese with an electric mixer until smooth and creamy. Frost each cupcake and top with a tomato and a basil leaf.
Makes approximately 12 cupfakes
*There are many different types of pesto sauces. Try out a few to find one that you like best to use in this recipe. Or if you're really enterprising, try making some yourself in a food processor. My favorite is made by Williams Sonoma... it's a little pricey, but its delicious on pasta, on sandwiches, and, in these yummy savory treats pretending to be cupcakes!
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