Tomato Soup Cupcakes
CATEGORIES
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
DIRECTIONS
  1. 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.