Tomato Cupcake




Total Time


Cupcake ingredients:

220ml                    Cirio Tomato Paste

240ml                    Colavita Olive Oil

2 nos                     Egg

1 tsp                      Baking powder

1 tsp                      Cinnamon powder

200g                       Sugar

160g                       All-purpose flour

150g                       Chocolate chip

Basil Buttercream Icing

1 cup                     Milk

1 cup                     Fresh basil leaves, roughly chopped

225g                       Cream cheese, softened

1 cup                     Butter, softened

2 cups                   Icing sugar

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Method: Cupcake

  1. In a mixing bowl, mix all ingredients except the chocolate chips. Give mixture a good mix till well combined then add in the chocolate chips.
  2. Pour mixture into muffin tray lined with paper cups and bake in 160°C preheated oven for 20 minutes.
  3. Let it cool before icing it.

Method: Basil Buttercream Icing

  1. In a small saucepan, add the milk and chopped basil, heat up on medium heat. Once the milk starts to simmer, turn the heat to low. Let it cook for 10 minutes, stir occasionally to keep milk from burning, until mixture is reduced more than half.
  2. Add to a blender and puree for about 10-15 seconds. Set aside to cool for a few minutes.
  3. Next, beat the butter and cream cheese until smooth. Add in the basil puree. Beat until just incorporated. Slowly add in icing sugar, scrape down the sides and beat until smooth.

Products Used

Cirio Double-Concentrated Tomato Puree (Tube) (140 G)
Cirio Double-Concentrated Tomato Puree (Tube) (140 G)
Colavita Pure Olive Oil 750ml
Colavita Pure Olive Oil 750ml