Methods/steps

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!


* 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.