Russell Ranch Dried Tomato, Lemon, Cornmeal, Basil Cupcakes with Cashew Basil Frosting


CupcakeClick here to download this recipe

By: Danielle Lee



1 cup flour

1 Tsp baking powder

2 egg substitutes (egg replacer, flax, soy yogurt, etc.)

3 tablespoons olive oil

10-12 dried tomatoes, rehydrated and chopped (reserve hydration liquid)

2 pinches salt

Juice from 1/2 lemon

1 Tbsp dried basil leaves

1/2 cup cornmeal

1/4 cup sugar

1/2-3/4 cup rice milk, soy milk or other non-dairy milk


1 cup cashews (pre-soaked, water drained)

1 Tbsp nutritional yeast

1/4 reserved liquid from rehydrating tomatoes

1/4 cup confectioners sugar

1 Tsp dried basil leaves

Yeilds: about 25 mini-cupcakes or 10 big cupcakes



1.      Preheat oven to 350⁰F

2.      Line mini cupcake pan with liners

3.      Mix all dry ingredients together

4.       Add in liquid ingredients and mix until fully incorporated

5.       Fold in chopped, rehydrated dried tomatoes

6.       Bake in oven for 10-12 minutes, until tops of cupcakes are golden.


1.      Blend all ingredients in a blender or food processor until smooth and creamy

2.       Add in additional liquid to reach the right consistency