Ingredients: |
Ingredients: Cupcakes:
1 c. sugar
1/2 c. shortening
1 tsp. baking soda
1 can (10-3/4 oz.) tomato soup
2 c. all-purpose flour
1/2 tsp. salt
2 tsp. baking powder
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. ground cloves
1/2 c. nuts, chopped (optional)
1/2 c. golden raisins (optional)
Cream Cheese Frosting:
4 oz. cream cheese, room temperature
1/2 c. unsalted butter, room temperature
Pinch salt
2-1/4 c. powdered sugar
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Directions: |
Directions:Preheat oven to 350º. Line standard cupcake pans with 24 cupcake liners.
Cupcakes:
In the bowl of an electric mixer fitted with the paddle attachment, cream the sugar and shortentin.
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, is desired, and combine only until mixed.
Fill the cupcake liners 2/3 full.
Bake in 350º oven for about 20 minutes, until the cupcakes spring back when touched.
Transfer the pans to wire racks to cool completely before removing the cupcakes.
Cream Cheese Frosting:
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 powedered sugar, 1/2 c. 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. |
This recipe for Tomato Soup Cupcakes with Cream Cheese Frosting is from