1-800-461-SOUP(7687)

Tomato Soup Cake/Cupcakes

Made With:

Soups

CLASSIC TOMATO (REDUCED SODIUM)

The one you always remember. Great as a soup or use an ingredient in your recipe!

View Product
Total Time

50 min.

Serving & Size

1 cupcake

Yields

Flavourful spice cake or cupcakes get super-moist and delicious when they're made with our secret ingredient...tomato soup!

Nutrition Facts

Nutrition Facts
Serving Size
Amount Per Serving
Calories
% Daily Value
Total Fat g
0%
Saturated Fat g
0%
Cholesterol mg
0%
Sodium mg
0%
Total Carbohydrate mg
0%
Dietary Fiber g
0%
Protein g
0%
Vitamin A %
Vitamin C %
Calcium %
Iron %

Estimate your profit

Step 1
Profit Per Serving
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Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal
× =

Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3
Profit Per Day
× =

Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.

For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.

Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
Flour, all purpose, sifted 6 cups 1 3/5  L
Baking powder 3 tbsp 45  mL
Baking soda 1 tbsp mL
Nutmeg, ground 1 tsp mL
Cinnamon, ground 2 tsp 10  mL
Cloves, ground 5 mL tsp
1. Mix flour, baking powder, baking soda, nutmeg, cinnamon and cloves. Set aside.
Weight Measure
Shortening 1 cups 325  mL
2. Beat shortening with mixer at medium speed for 5 minutes.
Weight Measure
Sugar 3 cups 875  mL
3. Gradually add sugar and beat 5 minutes or more or until light and fluffy. Scrape sides of bowl frequently.
Weight Measure
Eggs, large, well-beaten 6 each each
4. Add eggs. Beat for 2 more minutes.
Weight Measure
Campbell’s® Reduced Sodium Condensed Tomato soup 24 oz (1/2 48 oz can) 750  mL (1/2 1.36 L can)
Water 125 mL cup
5. Add soup with water. Add soup/water and flour mixture alternately, mixing until smooth.
Weight Measure
Whipped topping or *Cream Cheese Frosting (prepared) 6 cups 1 1/2  L
6. Divide batter evenly between lined cupcake trays or greased and floured sheet pans (18” x 26”). One pan for 50 servings.
7. Bake at 350°F (180°C) for 35 minutes or until done.
8. Serve with whipped topping or cream cheese frosting - 2 tbsp (30 mL) per serving.
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