Recipe courtesy of Tony Portugal
Tomato Soup Cupcakes
- Level: Easy
- Yield: 12 cupcakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 340
- Total Fat
- 17
- Saturated Fat
- 10
- Carbohydrates
- 43
- Dietary Fiber
- 1
- Sugar
- 23
- Protein
- 5
- Cholesterol
- 103
- Sodium
- 301
- Total: 30 min
- Prep: 10 min
- Cook: 20 min
Ingredients
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
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.