Grease and flour the tins for the white cupcakes and the chocolate cupcakes. Fill each cup 2/3 full with the batter and bake as directed. Slice off the tops of all the cupcakes, and eat or discard the bottoms of the chocolate ones. Slice some of the white bases into 1/2-inch slices and paint them with red-colored butter frosting to resemble slices of tomato. Put a white half round side down. But a chocolate top on. Make "lettuce" with green icing piped in a squiggle, and place the "tomato" on top. Top with another white half and dust with sesame seeds if desired.
Yield: A dozen or so
Source: Clare Crespo, Hey There, Cupcake!
Go to my Main Page