TOMATO SOUP CUPCAKES

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Tomato Soup Cupcakes image

Provided by Food Network

Time 30m

Yield 12 cupcakes

Number Of Ingredients 9

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

Steps:

  • 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.

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