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Tomato Soup Cupcakes with Mocha Buttercream

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Level: Easy

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Description

Spice cupcakes with tomato soup! And mocha buttercream.

Adapted from King Arthur Flour’s Tomato Soup Cake.

Ingredients

  • FOR THE CUPCAKES:
  • 1 whole Egg
  • 1 Tablespoon Vegetable Oil
  • 1 cup Sugar
  • 1 can (10 1/2 Oz. Size) Tomato Soup
  • 1-½ cup Flour
  • 1 teaspoon Baking Soda
  • ½ teaspoons Salt
  • 1 Tablespoon Cinnamon
  • 1 teaspoon Cloves, Ground
  • ¼ teaspoons Nutmeg
  • FOR THE MOCHA BUTTERCREAM:
  • 1 cup Butter, Softened
  • 1 teaspoon Vanilla
  • 8 teaspoons Milk, More If Frosting Is Too Thick
  • 4 cups Powdered Sugar
  • ¾ cups Cocoa Powder
  • ½ teaspoons Espresso Powder

Preparation

For the cupcakes:
Preheat oven to 350ºF.

In a large mixing bowl, whisk together egg, oil and sugar until smooth. Stir in tomato soup, followed by flour, baking soda, salt and cinnamon and cloves and ground nutmeg. Beat until smooth.

Fill cupcake liners in cupcake tin with 4 level tablespoons of batter. Bake for 20-25 minutes, or until a toothpick inserted into the cupcake comes out clean.

For the buttercream:
In astand mixer, beat butter until smooth. Add in vanilla and milk. Slowly power in powdered sugar, cocoa powder and espresso powder. If consistency is too thick to pipe or spread over cupcakes, add additional milk. Frost cupcakes and devour.

Note: Because of the milk, be sure to refrigerate excess frosting.

Adapted from King Arthur Flour’s Tomato Soup Cake recipe.

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