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    Campbell's Glazed Carrot Cupcakes


    Source of Recipe


    wwwcof msn community

    List of Ingredients




    Ingredients

    1 box (about 18 oz.) spice cake mix
    1 can (10 3/4 oz.) Campbell's® Tomato Soup
    1/2 cup water
    2 eggs
    1 medium carrot, shredded
    1/2 cup raisins
    1 cup confectioners' sugar
    3 tbsp. apple juice

    Recipe



    Procedure

    Preheat oven to 350°F. Place liners in 24 (2 1/2") muffin-pan cups. Mix cake mix, soup, water and eggs according to package directions. Stir in carrot and raisins. Fill each muffin-pan cup almost full. Bake 20 min. or until done. Cool completely. Mix sugar and juice. Frost cupcakes.

    Note: These unfrosted cupcakes keep and travel well. Store in an airtight container up to 2 days, or freeze up to 3 months. Remove from freezer 30 minutes before serving.

    Serving Information

    Serves: 24
 

 

 

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