Tomato Cupcakes With Cinnamon Nutella Icing

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Tomato cupcakes:

1 cup brown rice flour

3/4 cup white rice flour

1/4 cup potato starch

1/8 cup tapioca starch or flour

3/4 tsp kosher salt

1 tsp cinnamon

1/4 tsp ground cloves

1/8 tsp ground nutmeg

1 scant tsp baking soda

1/4 tsp baking powder

3 tbsp unsalted butter

1 cup organic pure cane sugar

1 egg

1 cup tomato puree

1 tbsp honey

Cinnamon Nutella Icing:

1/2 cup Nutella

1 cup confectioners sugar

1/2 tsp cinnamon

2 tbsp plus 1 tsp milk

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