Tomato Soup Cake/Cupcakes

Tomato Soup Cake/Cupcakes
Total Time

35 min.

Serving & Size

1 cupcake

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

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

Ingredients Metric Imperial
Flour, all purpose, sifted 1.6 L 6 1/2 cups
Baking powder 45 mL 3 tbsp
Baking soda 8 mL 1/2 tbsp
Nutmeg, ground 5 mL 1 tsp
Cinnamon, ground 10 mL 2 tsp
Cloves, ground 1 tsp 5 mL
Shortening 325 mL 1 1/4 cups
Sugar 875 mL 3 1/2 cups
Eggs, large, well-beaten 6 each 6 each
Campbell’s® Reduced Sodium Condensed Tomato soup
750 mL (1/2 1.36 L can)
24 oz (1/2 48 oz can)

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

Water 1/2 cup 125 mL
Whipped topping or *Cream Cheese Frosting (prepared) 1.5 L 6 cups
1. Mix flour, baking powder, baking soda, nutmeg, cinnamon and cloves. Set aside.
2. Beat shortening with mixer at medium speed for 5 minutes.
3. Gradually add sugar and beat 5 minutes or more or until light and fluffy. Scrape sides of bowl frequently.
4. Add eggs. Beat for 2 more minutes.
5. Add soup with water. Add soup/water and flour mixture alternately, mixing until smooth.
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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