Photo: Tomato Soup Cupcakes, Cream Cheese Frosting Recipe
Ingredients
- 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
Directions
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
- This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Cream Cheese Frosting:
- 4 ounces cream cheese, room temperature
- 1/2 cup unsalted butter, room temperature
- Pinch salt
- 2 1/4 cups confectioners' sugar
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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By nikolrainwater
York, PA
on January 26, 2012
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Everyone else is right about the consistency of the original recipe, they turn out really dense. To get light and fluffy cupcakes make the following changes (I tried this myself and it works great:
-Split the flour up and use 1 cup all purpose flour and 1 cup self rising flour
-Omit the salt, baking powder, and baking soda
-Add 3 eggs to the tomato soup before mixing in with the dry ingredients
-You don't have to, but it makes it a lot more fun if you add some red food coloring
With the changes, the cupcake is really delicious! I had rave reviews from all the people who doubted how good a tomato soup cupcake would be too. It definitely doesn't taste at all like tomato soup, but it makes one of the best spice cakes I've had in a long time.
By ladyhuskerfan
on January 25, 2012
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These were pretty good except your indredient list and your frosting recipe do not match up... and unfortunately I didnt realize it until too late. The ingredients list says 8 oz of cream cheese and 1 1/2 cups confectioners sugar (which is all the sugar I had and then down below the frosting recipe says 4 oz of cream cheese but yet 2 1/4 cups confections sugar. I was quite confused.
By bbms6667
Tampa, FL
on January 05, 2012
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Excellent and easy recipe. Do not be decieved however.... from the name you may think Tomato Soup is the star of this show but it is not. You cannot even taste it in the cupcake. The star of this show is definately the clove. This cupcake tastes exactly like a spice cake.... But I LOVE it!!
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