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TOMATO SOUP SPICE CUPCAKES




Source of Recipe


Campbell’s Soup on WalMart recipe web site


Recipe Introduction


Everyone I know liked Tomato Soup Spice Cake so cupcakes seem to be a natural extension of the idea!


List of Ingredients




Cupcakes:
2 cups all-purpose flour
1 1/3 cups sugar
2 teaspoons baking powder
1 1/2 teaspoons ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon ground cloves
1 (10 3/4-ounce) can CAMPBELL'S Tomato Soup
1/2 cup shortening
2 large eggs
1/4 cup water

Lemon Buttercream Frosting
1 cup butter, softened
2 (16-ounce) packages powdered sugar
1 teaspoon grated lemon rind
2 tablespoons fresh lemon juice
6 to 8 tablespoons milk

Recipe



Cupcakes:
Combine first 7 ingredients in a large mixing bowl; add soup and next 3 ingredients. Beat at low speed with an electric mixer 1 to 2 minutes or until blended. Place 24 paper baking cups in muffin pans. Spoon batter evenly into paper baking cups (about 2 1/2 tablespoons per cup). Bake at 350°F. for 16 to 20 minutes. Cool cupcakes in pans on a wire rack 10 minutes. Remove from pans, and cool completely on wire racks. Spread cupcakes evenly with Lemon Buttercream Frosting. Makes 2 dozen.

Lemon Buttercream Frosting:
Beat butter at medium speed with an electric mixer; gradually add powdered sugar, beating until blended. Add lemon rind and lemon juice, beating well. Stir in 6 tablespoons milk, adding additional milk until desired spreading consistency. Makes about 3 cups.