Monday, May 16, 2011

Tomato Basil Cupcakes


One of the cupcakes made for Ashley's PhD graduation party. My own recipe!

2 c Jiffy Light biscuit mix
4 oz Amy's tomato soup
1 c finely chopped tomatoes
10 basil leaves, finely chopped
2 eggs
1/2 c milk
1/2 stick butter, melted

Place cupcake papers in tin. Preheat oven to 350. Beat eggs with milk. Add butter to soup. Add eggs and soup mixture to biscuit mix. Fold in tomatoes and basil leaves. Fill cups 2/3 full and bake for 15 minutes. Check for doneness.

Top with a parmesan cheese cracker.

Parmesan cheese cracker

1 c grated parmesan cheese
2 T garlic pepper

Mix the two ingredients well. Cover a cookie sheet with parchment paper or line with a silpat. Place 1 T of cheese mixture on sheet, pat flat. Continue with the cheese. Bake for 7 minutes at 350. Watch carefully, pull when edges are brown. Let rest on cookie sheet, remove carefully and place on waxed paper to cool completely.