Tomato Soup Cupcakes
26
- Prep Time35 mins
- Total Time1 hr 20 mins
- Makes12 servings
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
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.