How to get your kids to eat tomatoes

The other day I saw a mother offer a plate of small, beautiful red plum tomatoes to each of her children as a snack. Tomatos are full of good stuff: Vitamin A for vision, skin and bones, Vitamin C to protect against disease and potassium for a healthy heart. Kudos to the moms who introduce their children to healthy foods at an early age. It makes such a difference as kids grow and are able to make their own food choices.

The only way I might get my kids to eat a plum tomato would be to dye it purple and call it a grape. They would chew once, maybe twice, crinkle their noses, look at me as if I’d just poisoned them, lean over and in slow motion, open their mouths and let the contents ooze out into my cupped palm.

But what if tomatoes were… cupcakes?

To kick off the 27th annual Creole Tomato Festival down in the French Market this weekend, the CupCake Fairies have put together a delicious tomato cupcake recipe for us to try at home. The CupCake Fairies are local sisters, Michele J. Burton-Oatis and Melissa B. Woods, who have been baking cupcakes together for the past four years.

CupCakeFairies

With a hit appearance on Cupcake Wars and tons of local media coverage, these ladies will soon be a permanent vendor in Dutch Alley. They offer regular, vegan, gluten free and low sugar cupcakes, cakes and cookies. Show some nolaParent love by stopping by their booth at the French Market this weekend for a sweet treat and a high five! Tell them I said hello!

Until then, please enjoy this kid-friendly recipe for the mom with little time and a whole lot of love:

CupCake Fairies DIY Tomato CupCakes

Ingredients:

1 Box of Spice Cake Mix
1 Can or Tomato Soup
½ Cup of Tomato Puree
2 Tablespoons of Brown Sugar
¼ All Purpose Flour
2 Eggs
Pinch of Salt
Dash of Cinnamon
Optional: Walnuts, Pecans or Raisins
Cream Cheese Tomato Frosting

Steps: Place all the ingredients in a large mixing bowl. Mix until everything is incorporated well. Line cupcake pan. Scoop mixture into liners. Place in oven on 350 and bake for 22 minutes or until toothpick is poked in and comes out clean.

Cream Cheese Tomato Frosting

3oz (small pkg) Cream Cheese, softened
1 cup sifted confectioners/powdered sugar
1 tsp. of cold milk

Steps: Beat cream cheese until smooth. Add milk and beat until the milk is blended into the cream cheese. Place mixer on low speed and slowly add powdered sugar. Continue until mixture is smooth and creamy.

Fairy Notes:

  • You could is mascarpone cheese instead of cream cheeses.
  • You can add two tablespoons of the tomato puree in the cream cheese frosting for a bolder flavor profile.
  • If the frosting is too loose you can add more sugar.
  • If the frosting is to stiff you can add a bit more milk.
  • If you can’t find the small cream cheese package, divide an 8oz. pack in half and use ¾ of one of the halves.

Tomato cupcake in a tea cup

Written by Ashley Bond

Ashley Bond

Founder of parenting blog, entrepreneur, underestimated disorganized overachiever.

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