Sunday, May 8, 2011

Tomato Soup Cupcakes with Marscarpone Frosting - Baked

I've read recipes that use Tomato Soup in baked goods, but never got the nerve to try one of the recipes.  But, with Baked Sunday Morning I pulled out my can of soup and started baking.  I did cut the recipe in half and made mini cupcakes.

The mini cupcakes are just the right size for nibbling.  These cupcakes turned out to be a dense cake with little pockets of air.  This was an interesting recipe because you don't just dump in a can of soup, for these cakes you place the can of soup in a bowl and sprinkle with baking soda.  This soup mixture is set aside and is added last.  They are even  reddish in color.    The cupcake is laced with cinnamon, nutmeg, and in this case cardamom.  (I need to buy allspice)

I halved all of the ingredients and made 24 little cakes. 

New container for carrying goodies to work. 
Note, need to place a little icing under the cupcake so they don't move around in transit.

The Marscapone Frosting was a wonderful addition to the spicy cupcake.  This was fun to share, the addition of Tomato Soup got a lot of raised eyebrows and happy faces after tasting.  This is a good one!