Tomato Soup Cupcakes with Mocha Buttercream
Happy 2013, everyone! I hope it’s been off to a nice start for you – how are your resolutions going? Every year I’m constantly torn as to whether or not to start one. Work out every day? That’s great in principal, but the first day that you miss working out means you automatically failed and that is just too much pressure to bear! I’d much prefer to sit here, watch House from start to finish with Ben and eat a cupcake. Except I feel too much guilt over doing that, too. So workout I will, eat one of these mini-cupcakes and pretend that all is right in the world. Dilusion is a wonderful thing, is it not?
And speaking of dilusion – these cupcakes are made with soup. Yes, I’m serious. Good ol’ fashion outta-the-can Campbell’s Tomato Soup. Mind. Blown. Right? Now, don’t turn away, there is a method to this madness and I’m not here to undo all of your hard work for your new years resolutions.
My step-mom made tomato soup cakes when my brothers and sister were kids, it intrigued me and vexed me so – then I ate it and I was hooked. With the taste a spice cake and the topping of mocha butter cream, it’s a total tomato tango on your tongue. No, removing alliterations from my writing was not part of my new year’s resolution(s). Though, it probably should have been.
I’ve been a bit homesick this holiday season with my family scattered this year, from a couple hours away to thousands of miles away with my dad and step-mom in Australia for the next few months. To help remedy the case of the homesicks – or the family-sick (well that didn’t come out right did it?), I whipped up a batch of these to make it feel a little more like home.
Worked. Like. A. Charm.
PS – a little knowledge bomb for you. I finally figured out the perfect ratio of cupcake batter to fill my cupcake liners without that obnoxious over run that over filled that gives me more a case of the sads then happy cupcake bliss. Do you have a standard sized cookie scoop for making cookies? Perfect. Two scoops of cupcake batter into a tin and you’re right on track for perfectly domed, cupcake shop worthy treats. I really love this cookie scoop from King Arthur Flour. It’s a total gem and now, multi-purpose. You husband can’t harp on you over spending monies now can he? Sucker. I mean, love of your life…Print
Spice Cake flavored cupcakes made with tomato soup.
- 1 large Egg
- 1 tablespoon Vegetable or Canola Oil
- 1 cup Sugar
- 1 can (10 ½ oz) Tomato Soup
- 1 1/2 cups Flour
- 1 tsp Baking Soda
- ½ tsp Salt
- 1 Tbsp Cinnamon
- 1 tsp Ground Cloves
- ¼ tsp Nutmeg
Mocha Buttercream Frosting:
- 1 cup Butter, softened
- 1 tsp Vanilla
- 6–8 tsp Milk
- 4 cups Powdered Sugar
- ¾ cup Hershey’s Cocoa Powder
- ½ tsp Espresso Powder
For the cake:
- Preheat oven to 350.
- In large mixing bowl, whisk together egg, oil and sugar until smooth.
- Stir in tomato soup, followed by flour, baking soda, salt and cinnamon and cloves and ground nutmeg. Beat until smooth.
- Fill cupcake liners in cupcake tin with 4 level Tablespoons of batter. Bake for 20-25 minutes, or until a toothpick inserted into the cupcake comes out clean.
- In stand mixer, beat butter until smooth. Add in vanilla, milk.
- Slowly pour in powdered sugar, cocoa powder and espresso powder. If consistency is too thick to pipe or spread over cupcakes, add additional milk.
- Frost cupcakes and devour.
*Because of milk, be sure to refrigerate excess frosting*
Adapted from King Arthur Flour Tomato Soup Recipe