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Tomato Soup Cupcakes
Recipe courtesy Tony Portugal, Yellow Leaf Cupcake Company, 2011
- Total Time:
- 30 min
- Prep:
- 10 min |
- Inactive Prep:
- -- |
- Cook:
- 20 min
- Level:
- Easy
- Yield:
- 12 cupcakes
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.