(en français, plus bas)
Here is one more version of savoury cupcakes, with two kind of tomatoes: the fresh ones and dried ones, that I prepared myself (the recipe for dried-tomatoes will follow soon 
)
ingredients for about 25 mini-cupcakes (or about 10 big ones)
150 g tomato
150 g flour
10g baking powder
3 eggs
3 tablespoons plain yogurt
50g grated cheese ( I used Gruyère)
3 tablespoons olive oil
10-12 sun-dried tomatoes, chopped
2 pinches salt
1/4 teaspoon freshly ground black pepper
2 tablespoon chopped basil leaves
Method:
Pre-heat the oven at 180°C.
Peel the tomato(es). In order to do so easily, incise each tomato and put it in bowl filled with boiling water for 1-2 minutes. The peel will go off very easily.
Purée the tomatoes in a blender.
Whisk the eggs until fluffy. Add the yogurt and oil and mix well.
In a separate bowl, combine the flour, baking powder, salt and pepper.
Sift into the egg mixture.
Add the cheese, and the two kinds of tomatoes. Mix well.
Pour into mini-muffins tin tray and bake for 20-25 minutes.
Let the muffins cool down.
Prepare the topping:
Mix the basil and pepper with the spread cheese.
Decorate the cupcakes with this topping and a small basil leaf.
Did you like this savoury cupcakes? See my other recipe of savoury cupcakes: here.
Voici encore une recette de cupcakes salés, préparés avec des tomates fraîches et des tomates sèchées que j’ai préparées moi-même (recette sous peu 
)
Ingrédients pour environ 25 mini-cupcakes (ou 10 gros)
(recette inspirée par les cakes de Sophie Dudemaine)
150 g de tomates
150 g de farine
10g de poudre à lever
3 oeufs
3 cuillères à soupe de yogourt nature
50g de fromage râpé (j’ai utilisé du Gruyère)
3 cuillères à soupe d’huile d’olive
10-12 tomates séchées, coupées en petits morceaux
2 pincées de sel
1 / 4 c. à café de poivre noir fraîchement moulu
2 cuillères à soupe de feuilles de basilic
Préparation:
Préchauffez le four à 180 ° C.
Peler les tomates. Pour le faire facilement, inciser chaque tomate en croix et lamettre dans un bol rempli d’eau bouillante pendant 1-2 minutes. La peau se détache ensuite très facilement.
Reduire les tomates en purée à l’aide d’un mixer.
Battre les oeufs jusqu’à consistance mousseuse. Ajouter le yaourt et l’huile et bien mélanger.
Dans un autre bol, mélanger la farine, la poudre à lever, le sel et le poivre.
Tamiser dans le mélange d’œufs.
Ajouter le fromage, et les deux types de tomates. Bien mélanger.
Verser dans des moules à mini-muffins et cuire au four pendant 20-25 minutes.
Laissez les muffins refroidir.
Préparer la garniture:
Mélanger le basilic et le poivre avec le fromage à tartiner.
Mettre dans une poche à douille et décorer les cupcakes avec cette garniture et une petite feuille de basilic.
Si vous avez aimé ces cupcakes salés, voici une de mes autres recettes: ici.
These are definitely my favorite of your savory cupcakes so far! Love the color…and the frosting!
hummm!! j’adore!! ça tombe bien ,je viens de sécher des tomates!! merci pour ces délicieuses gourmandises!! bises!
these look beautiful
Thanks, my dear Akheela!
Your last savory cup cake really tempted me and with this one I don’t think I can hold myself anymore I have to make it now
Love the use of tomato n basil..gorgeous cup cakes !!
http://usmasala.blogspot.com/2010/09/no-bake-tiramisu-cheese-cake-gelatin-n.html
Thanks, dear! Do try one of the two recipes
Bite-size is perfect for little snacks 
Wow! These sound kind of delicious in a way. I’ve never had a savory cupcake. I bet this one with tomatoes would go well with a hot bowl of soup. Yeah!
good idea… I am currently looking for fresh borlotti beans, to prepare minestrone… (as I always associate dried tomatoes with Italian food!!)
How cool!!! never saw savory cupcakes… love the idea!!! …love these….they look delicious!
Thanks! It is a nice change for finger food
ils sont très tentants ces cupcakes à la tomate
je voulais en faire sécher cette été mais je n’ai pas eu le temps, dommage!!!!
bonne soirée
Merci ma chère Fimère! J’avoue que j’ai un peu triché, puisque je les ai fait sècher au four…
Cute and scrumptious cupcakes…looks absolutely tempting..
Thanks, my dear
thats a mind blowing picture Venessa. I actually missed your post for Epicute.com. perfect savory recipe with awesome clicks.
Super ces cupcakes! Ils ont l’air bien “tomatés” (si je puis dire) et le topping est très réussi! A tester d’urgence!
wow, they look sooooooooooooooo drool-worthy !!!
Delicious AND healthy – what wonderful cupcakes!
wow those cute cup cakes looks soooo delicious …beautiful color n love the ingredients used in it
Satya
http://www.superyummyrecipes.com
Omg! This is wonderful! Savory cupcakes
hooo qu’ils sont beaux ces petits cupcakes!!
I’m fascinated by the concept of savoury cupcakes! Your icing looks just like the sweet icing I know.
Stunning & savoury looking cupcakes!! Waw!! I also lover your original topping!!
Ooooh yes!
MMMMMMMMMMM,…lovely & fab pictures too!
Super ces cupcakes verssion salé !! j’aime beaucoup
I am loving this … I have tried a savoury pancake with parmesan . Like the colour and the topping . A must .. must .. try!!.
Cute and lovely looking muffins!
Love them! – I actually made some savory ones similar to these last night
Maim.
Love them! – I actually made some savory ones similar to these last night
MIAM!
What delicious savory cupcakes! And so pretty too. You have included the best flavors – all my favorites!
O wow, what an amazing and original savory cupcake idea. They look gorgeous too.
Sundried tomato and Gruyere surely makes them full of flavor!
Please advise amounts for you tomato cupcakes toppoing as it is not mentioned in the recipe.I plan on making them for a wedding as an alternative to the sweet options.
Hi Irene,
Regarding the topping on the cupcakes, if you prepare 25 mini-cupcakes (diameter=3cm) I would use about 200g or 250g of spread cheese (I used “Philadelphia” but do not remember if there is 200 or 250 grams in the package) and 2 tablespoons of finely chopped basil leaves.
I hope this helps and you will enjoy tasting them!!
http://www.cakeology.com/blog/sun_dried_tomato_savoury_cupcakes_by_sweet_artichoke