Tomato Soup Cupcakes Food
TOMATO SOUP CUPCAKES
Provided by Food Network
Time 30m
Yield 12 cupcakes
Number Of Ingredients 9
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.
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- 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.
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- 2. While the oven is heating, whisk the flour, baking powder, allspice, cinnamon and cloves in a large bowl.
- 3. Beat the butter and granulated sugar in a large bowl with an electric mixer at medium speed until the mixture is creamy. Add the eggs, one at a time, beating just until mixed after each addition. Add 1/4 cup milk and the soup, beating until well-blended. Add the flour mixture and beat on low just until well-blended.
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