Recipe courtesy of Tony Portugal
Total:
30 min
Prep:
10 min
Cook:
20 min
Yield:
12 cupcakes
Level:
Easy

Ingredients

Directions

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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Categories:

IDEAS YOU'LL LOVE

Tomato, Mozzarella and Basil Bruschetta

Recipe courtesy of Giada De Laurentiis

Tomato and Radish Salad

Recipe courtesy of Jamie Deen

French Onion Soup

Recipe courtesy of Tyler Florence

Fresh Corn Tomato Salad

Recipe courtesy of Food Network Kitchen

Fusilli with Sun-Dried Tomato Vinaigrette

Recipe courtesy of Giada De Laurentiis

Go-To Vanilla Cupcakes

Recipe courtesy of Food Network Kitchen

Ramen Noodle Soup

Recipe courtesy of Food Network Kitchen

Butternut Squash Soup

Recipe courtesy of Food Network Kitchen

Navy Bean Soup

Recipe courtesy of Food Network Kitchen

Trending Videos 5 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          Get Cooking