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Tomato Soup Cupcakes


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Member since 2007

Serves | Prep Time | Cook Time

Ingredients

2 cups flour
1 1/3 cups sugar
2 tsp. baking powder
1 1/2 tsp. ground allspice
1 tsp. ground cinnamon
1/2 tsp. baking soda
1/2 tsp. ground cloves
1 (10 3/4-ounce) can Tomato Soup
1/2 cup oil
2 eggs
1/4 cup water


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.Bake at 350°F. for 16 to 20 minutes. Cool cupcakes in pans on a wire rack 10 minutes. Remove from pans,frost as desired.


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Notes

I am definitely going to try this! I purchased this Campbell's Soup Cookbook a while back at a used book shop while vacationing with my family 3 months ago and in there was a recipe for Tomato Soup Cake...or maybe it was tomato juice, I'm going to have to take a look at that cookbook again. Anyway, thanks for posting this! :)

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