Tomato Soup Cake/Cupcakes

Tomato Soup Cake/Cupcakes
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
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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