Persimmon Cupcakes

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Courtesy of Amy Crowell

* Black walnuts and mesquite meal might be a little tricky to find or process, but you can always order these foraged foods online. Instructions on how to process mesquite beans can be found on my blog at wildedibletexas.com.

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Super easy

Ingredients

For 10 Person(s)

Cream

For the cupcakes:
20 common persimmons (Diospyros virginiana), or twice as many Texas persimmons (Diospyros texana)
8 tablespoons butter, softened
3/4 cups sugar
1/4 teaspoons vanilla
2 eggs
2 cups flour (you can substitute whole wheat flour for half)
2 teaspoons baking powder
1/2 teaspoons cinnamon
1/4 teaspoons nutmeg
3/4 cups chopped pecans or creative ingredient of choice
For the goat cheese frosting:
1 cups plain goat chèvre, softened
1 cups powdered sugar
1 teaspoons vanilla

Persimmon Cupcakes Directions

Preheat the oven to 350°. Place cupcake baking cups in a standard-size muffin tin.
Remove the skins from the persimmons and mash the pulp in a sieve or colander over a bowl. You can use the back of a wooden spoon, but squishing the pulp through your hands also works. Remove the seeds.
Blend 1 cup of the pulp with the butter, sugar and vanilla together until creamy. Blend in the eggs, one at a time. Mix the dry ingredients and spices together in another bowl and slowly mix into the wet ingredients just until moist. Stir in the pecans with a few folds.
Pour into baking cups and bake 20 to 25 minutes, until golden brown. Let cool. To make the frosting, place the chèvre, powdered sugar and vanilla into a mixer (or use a handheld mixer) and blend until creamy. Spread on the cooled cupcakes and enjoy!