Recipe courtesy of Tony Portugal
Episode: Cakes
Tomato Soup Cupcakes
Total:
30 min
Active:
10 min
Yield:
12 cupcakes
Level:
Easy
Total:
30 min
Active:
10 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 a chef, restaurant or culinary professional. It has not been tested for home use.

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