Tomato Soup Cupcakes Recipes

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TOMATO SOUP CUPCAKES



Tomato Soup Cupcakes image

Provided by Food Network

Time 30m

Yield 12 cupcakes

Number Of Ingredients 9

2 1/4 cups all-purpose flour
1 1/3 cups sugar
4 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon ground cloves
1 teaspoon ground cinnamon
1 (10.75-ounce) can tomato soup
16 tablespoons (2 sticks) unsalted butter, melted
4 large eggs, lightly beaten

Steps:

  • Preheat the oven to 350 degrees F. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, cloves and cinnamon. In a large bowl, whisk together the soup and butter until well combined. Stir in the eggs and 1/2 cup water. Fold in the flour mixture to the tomato soup mixture just until combined.
  • In a 12-cup muffin tin fitted with paper liners, divide the batter. Bake until the cakes test clean when pierced with a toothpick, about 18 minutes.

TOMATO SOUP CUPCAKES, CREAM CHEESE FROSTING



Tomato Soup Cupcakes, Cream Cheese Frosting image

Provided by Food Network

Time 50m

Yield 24 cupcakes

Number Of Ingredients 19

1 cup sugar
1/2 cup shortening
1 teaspoon baking soda
1 (10 3/4-ounce) can tomato soup
2 cups flour
1/2 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 cup nuts, chopped (optional)
1/2 cup raisins (optional)
1 (8-ounce) package cream cheese
1 1/2 cups confectioners' sugar
Cream Cheese Frosting, recipe follows
4 ounces cream cheese, room temperature
1/2 cup unsalted butter, room temperature
Pinch salt
2 1/4 cups confectioners' sugar

Steps:

  • Preheat the oven to 350 degrees F. Line standard cupcake pans with 24 cupcake liners.
  • In the bowl of an electric mixer fitted with the paddle attachment, cream the sugar and shortening. In a separate bowl, add the baking soda to the tomato soup. Mix the flour, salt, baking powder, nutmeg, and cloves in another bowl. Alternate adding the soup mixture and the flour mixture to the shortening, starting and ending with the soup mixture. Add in the nuts and raisins, if desired, and combine only until mixed. Fill the cupcake liners 2/3 full. Bake until the cupcake springs back when touched, about 20 minutes. Transfer the pans to wire racks to cool completely before removing the cupcakes.
  • To assemble: Frost the cooled cupcakes with Cream Cheese Frosting.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese, butter, and salt on medium-high speed until smooth. Turn the speed to low and beat in the confectioners' sugar, 1/2 cup at a time. Once all sugar is incorporated, increase the speed to medium-high and beat until light and fluffy. Use right away or refrigerate until needed.

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