Tomato Soup Cupcakes

  • Recipe courtesy Tony Portugal, Yellow Leaf Cupcake Company, 2011
  • Show: Unique Sweets
  • Episode: Cakes
Total Time:
30 min
Prep:
10 min
Inactive Prep:
--
Cook:
20 min
Yield:
12 cupcakes
Level:
Easy

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.

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.

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