Description
Spice Cake flavored cupcakes made with tomato soup.
Ingredients
Units
Scale
Cupcakes:
- 1 large Egg
- 1 tablespoon Vegetable or Canola Oil
- 1 cup Sugar
- 1 can (10 1/2 oz) Tomato Soup
- 1 1/2 cups Flour
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 1 Tbsp Cinnamon
- 1 tsp Ground Cloves
- 1/4 tsp Nutmeg
Mocha Buttercream Frosting:
- 1 cup Butter, softened
- 1 tsp Vanilla
- 6–8 tsp Milk
- 4 cups Powdered Sugar
- 3/4 cup Hershey’s Cocoa Powder
- 1/2 tsp Espresso Powder
Instructions
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.
For Frosting:
- 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.
Notes
*Because of milk, be sure to refrigerate excess frosting*
Adapted from King Arthur Flour Tomato Soup Recipe