Baking

Tomato Soup Cupcakes with Cream Cheese Icing

You’re probably thinking that tomato soup goes with grilled cheese sandwiches, not in cupcakes. At least, that’s what I thought when I saw this recipe in a Joy of Cooking cookbook from the 70s. Okay, but it’s probably got like a tablespoon of tomato in it. Nope. To make these cupcakes, you need a whole can of tomato soup.

Still not buying it? Well, Joy of Cooking reminded me that tomatoes are a fruit, and the recipe also calls for cinnamon, nutmeg, and clove. With those types of spices, I figured this would be kind of like a carrot cake and the cookbook recommends using a cream cheese icing, so that’s what I went with.

The original recipe calls for a cup each of nuts and raisins folded into the batter and to use a 9-inch tube pan. But I really wanted to make cupcakes, so I did. I don’t like having nuts and raisins in my cupcakes, so instead I put some chopped pecans in the icing and left out the nuts and raisins in the batter.

It makes pretty dense cupcakes, but they’re really tasty with the cream cheese frosting. And let’s be real, half the reason cupcakes are so good is the icing. This recipe makes a dozen cupcakes and about a cup of icing.

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Ingredients

Cupcakes

  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1 teaspoon baking soda
  • 2 tablespoons unsalted butter, softened
  • 1 cup sugar
  • 1 can (10½ oz) condensed tomato soup

Icing

  • 3 oz. cream cheese, at room temp.
  • 1½ Tbsp cream or milk
  • ¾ cup powdered sugar
  • ½ teaspoon cinnamon
  • 1 tsp vanilla
  • 1/4 cup chopped pecans

Directions

  1. Preheat oven to 350°F. Prepare a cupcake tin with cupcake liners.
  2. Sift together the flour, salt, cinnamon, nutmeg, cloves, and baking soda in a medium bowl. Set aside.
  3. Cream butter with electric mixer until creamy. Slowly add in sugar until powdery. Scrape down sides, if necessary.
  4. Slowly mix in the flour mixture in three parts, alternating with the tomato soup. After each addition, make sure the batter is smooth and scrape down the sides if necessary.
  5. Scoop into cupcake liners, filling about 2/3 of the way to the top. (This part can be a little tricky since the batter is pretty thick, so I recommend using a spoon.
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  6. Bake for 20-25 minutes or until a toothpick stuck into the center comes out clean. Let cool before frosting.
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  7. To prepare the icing: With an electric stand or hand mixer, beat the cream cheese and cream (or milk) until smooth. Slowly add in the powdered sugar until smooth, scraping the sides if necessary. Add in the cinnamon and vanilla until well incorporated. Fold in the chopped pecans.
  8. Using a table knife, gently spread the icing on the cupcakes.

Nutrition Facts
Per 1 frosted cupcake
Calories: 247
Fat: 7g
Saturated: 3g
Trans: 0g
Cholesterol: 15mg
Sodium: 309mg
Carbohydrates: 43g
Fiber: 1g
Sugar: 26g
Protein:
3g
Vitamin A:
6%
Vitamin C:
2%
Calcium:
1%
Iron:
0%

 

 

 

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2 thoughts on “Tomato Soup Cupcakes with Cream Cheese Icing

  1. I am still having trouble wrapping my head around this. It sounds so bizarre! Discovering that it came from a 70s cookbook doesn’t surprise me. It reminds me of all those retro recipes that people test and they don’t seem edible. Did they taste like tomato soup?!

    Like

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