Tomato Soup Cupcakes with Cream Cheese Frosting

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Preparation time: 5-8 minutes
Cooking time: 15-18 minutes

Difficulty: Easy - for beginners
Serves: Makes about 12 cupcakes


1 (10.75) ounce can condensed tomato soup
1 teaspoon baking soda
1/3 cup of butter
1 cup white sugar
1 egg
1 teaspoon ground cinnamon
2/3 teaspoon of ground cloves
1 1/2 cups of sifted self-rising flour
1 teaspoon of baking powder
crushed walnuts (optional)

Cream Cheese Frosting:
4 ounces cream cheese
1/4 cup of butter
1 teaspoon vanilla
2 cups of powdered sugar


1. Set the butter and egg out and let them come to room temperature. Set the over to 325 degrees F (165 C).
2. Combine the tomato soup and baking soda in a bowl and let it stand. Use a deep bowl as the mixture will rise.
3. Cream the butter, sugar, and spices in bowl. Add the egg and mix for 30 seconds. Mix in the tomato soup and soda mixture. It will look funky, but don't worry.
4. Mix the flour and baking powder together, and then beat into the mixture until just combined.
5. Pour evenly into cupcake papers. Bake for 15-18 minutes or until a toothpick comes out clean. The cupcakes will be soft. Let them cool then cover with icing. Let them sit overnight in the fridge so the flavors can meld, or just take one in each hand and start eating.
6. Optional: Walnuts can be folded into the batter, or crumbled on top after being iced. The bitter and sweetness of the walnuts, plus the soft resistent crunch really add a pop to these cupcakes.

Cream Cheese Frosting:
1. Let the butter and cream cheese come to room temperature. Beat them together until well combined.
2. Add the powdered sugar and then the vanilla. Add more powdered sugar if you want for desired thickness. Pipe or spread onto cupcakes.


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