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Tomato Soup Cupcakes

26

  • Prep Time35 mins
  • Total Time1 hr 20 mins
  • Makes12 servings
Tomato Soup Cupcakes

Cake design by Michelle Ashurov, Produced by Chantal Braganza and Sun Ngo, Photography by Christie Vuong, Prop Styling by Madeleine Johari, Food Styling by Michelle Lucas Larving

A post-war hack of using canned soup to flavour tea loaf became a baking craze in the ’40s and ’50s. We swapped the loaf tin for cupcakes.

Cupcakes

  • 12 red paper cupcake liners

  • 1 1⁄2 cups (159 g) sifted cake-and-pastry flour

  • 1 1⁄2 tsp baking powder

  • 1/2 tsp cinnamon

  • 1/2 tsp cloves

  • 1/2 tsp nutmeg

  • 1/4 tsp cardamom

  • 1/2 284-ml can condensed tomato soup

  • 1/2 tsp baking soda

  • 10 tbsp (124 g) granulated sugar

  • 6 tbsp shortening

  • 1 large egg

  • 1/4 tsp cardamom

Ingredients

  • 1 batch Buttercream Icing, see below

  • Red gel food colouring

  • 12 clementine stems, for garnish

Instructions

  • Put rack in centre of oven; preheat to 350F. Line a 12-cup muffin pan with liners.

  • Cupcakes: Sift flour with baking powder, cinnamon, cloves, nutmeg and cardamom into a medium bowl. Stir soup with baking soda and 6 tbsp water in a small bowl.

  • Beat sugar with shortening in a large bowl, using an electric mixer on medium, until combined. Beat in egg. Beat in one-third of flour mixture, then half of tomato mixture. Repeat, ending with flour mixture.

  • Divide batter among liners. Bake until a cake tester inserted in a cupcake comes out clean, 13 to 16 min. Remove cupcakes to a rack to cool, about 30 min.

  • Stir enough food colouring into buttercream icing to achieve a deep red colour.

  • Assembly: Scoop buttercream with an ice cream scoop onto each cupcake. Using an offset spatula or spoon, smooth frosting into a dome shape to resemble a tomato. Garnish each with a clementine stem.

Buttercream Icing recipe

Complete your cupcakes with our Buttercream Icing recipe.

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