1 cup graham cracker crumbs

3 tbsp. margarine, melted (I used yogurt butter)

2 tbsp. honey

2 1/2 cups part-skim ricotta cheese

4 eggs

1 1/2 cups confectioner’s sugar, sifted

1 tbsp. orange extract

1/2 cup walnut halves (I just used the walnuts as a topper, in case anyone had nut allergies)

Preheat the oven to 325 degrees F.  Place 12 baking cups into muffin pan

In a food processor, combine the cracker crumbs, margarine, and honey, Spoon about a tbsp into each baking cup and press firmly into the bottom. Coat the spoon and your fingers with a little flour. (It’s pretty sticky.)  Chill until set.In a large bowl, beat the ricotta with an electric mixer until soft. Then beat in the eggs, confectioners’ sugar, and orange extract.  Fold in the walnuts.  Spoon the mixture into the cups. 

 Bake for 25 minutes. Remove pan from the oven and cool for 5 minutes. Then remove the cupcakes and cool on a rack.  Chill until ready to serve.

3/4 cup cornmeal

1 cup all-purpose flour

2 tsp. baking powder

3 tbsp. sugar

pinch of salt

2 eggs

1 cup whole milk

4 tbsp. (1/2 stick) sweet butter, melted

frosting:

1/2 cup basil pesto

1 1/2 cup cream cheese, softened

12 cherry tomatoes

Preheat oven to 350. Place 12 baking cups in a muffin pan.

In a medium bowl, stir the dry ingredients. Beat the eggs, milk, and butter into a large bowl with an electric mixer until combined. Add the flour mixture to the egg mixture, and stir until just combined.  Spoon the batter into the cups.  Bake for 20 minutes. Remove pan and cool for 5 minutes. Then remove the cupcakes and cool on a rack.

For the frosting, beat the pesto and cream cheese with an electric mixer until smooth and creamy.  Smear the frosting onto the cooled cupcakes and top with the cherry tomatoes.

Store unfrosted in an airtight container for up to 3 days, or freeze for up to 3 months.