Country Cleaver

Tomato Soup Cupcakes with Mocha Buttercream

Happy 2013, everyone! I hope it’s been off to a nice start for you – how are your resolutions going? Every year I’m constantly torn as to whether or not to start one. Work out every day? That’s great in principal, but the first day that you miss working out means you automatically failed and that is just too much pressure to bear! I’d much prefer to sit here, watch House from start to finish with Ben and eat a cupcake. Except I feel too much guilt over doing that, too. So workout I will, eat one of these mini-cupcakes and pretend that all is right in the world. Dilusion is a wonderful thing, is it not?

And speaking of dilusion – these cupcakes are made with soup. Yes, I’m serious. Good ol’ fashion outta-the-can Campbell’s Tomato Soup. Mind. Blown. Right? Now, don’t turn away, there is a method to this madness and I’m not here to undo all of your hard work for your new years resolutions.

My step-mom made tomato soup cakes when my brothers and sister were kids, it intrigued me and vexed me so – then I ate it and I was hooked. With the taste a spice cake and the topping of mocha butter cream, it’s a total tomato tango on your tongue. No, removing alliterations from my writing was not part of my new year’s resolution(s). Though, it probably should have been.

I’ve been a bit homesick this holiday season with my family scattered this year, from a couple hours away to thousands of miles away with my dad and step-mom in Australia for the next few months. To help remedy the case of the homesicks – or the family-sick (well that didn’t come out right did it?), I whipped up a batch of these to make it feel a little more like home.

Worked. Like. A. Charm.

PS – a little knowledge bomb for you. I finally figured out the perfect ratio of cupcake batter to fill my cupcake liners without that obnoxious over run that over filled that gives me more a case of the sads then happy cupcake bliss. Do you have a standard sized cookie scoop for making cookies? Perfect. Two scoops of cupcake batter into a tin and you’re right on track for perfectly domed, cupcake shop worthy treats. I really love this cookie scoop from King Arthur Flour. It’s a total gem and now, multi-purpose. You husband can’t harp on you over spending monies now can he? Sucker. I mean, love of your life…

Tomato Soup Cupcakes with Mocha Buttercream

Spice Cake flavored cupcakes made with tomato soup.

Yield: 12 Cupcakes

Prep Time: 15 Minutes

Cook Time: 22 Minutes

Total Time: 40 Minutes

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Ingredients:

1 large Egg
1 tablespoon Vegetable or Canola Oil
1 cup Sugar
1 can (10 ½ oz) Tomato Soup
1 1/2 cups Flour
1 tsp Baking Soda
½ tsp Salt
1 Tbsp Cinnamon
1 tsp Ground Cloves
¼ tsp Nutmeg

Mocha Buttercream Frosting:
1 cup Butter, softened
1 tsp Vanilla
6-8 tsp Milk
4 cups Powdered Sugar
¾ cup Hershey's Cocoa Powder
½ tsp Espresso Powder

Directions:

For the cake:
Preheat oven to 350.

In 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 Frosting:
In stand mixer, beat butter until smooth. Add in vanilla, 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.
*Because of milk, be sure to refrigerate excess frosting*

Adapted from King Arthur Flour Tomato Soup Recipe

   

29 Responses to “Tomato Soup Cupcakes with Mocha Buttercream”

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    1
    Kathryn — January 3, 2013 @ 4:19 am

    I’m having the hardest time imagining what these taste like which obviously means I should make them as soon as I get home from work tonight. Crazy in the best possible way!

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    Liz @ The Lemon Bowl — January 3, 2013 @ 4:36 am

    Shut the front door – Tomato Soup?! PS: Those are the cutest cupcakes I’ve ever seen- love the fancy frosting.

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    3
    Cookin Canuck — January 3, 2013 @ 5:50 am

    I was introduced to tomato soup cake by a friend of my mum’s and can truly say that it is really good…and doesn’t taste tomato-y. These cupcakes are beautiful! As for the working out…I know I’d fail if I promised myself that I’d work out everyday. Moderation is key for me!

  4. #
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    Gerry @ Foodness Gracious — January 3, 2013 @ 6:09 am

    Genius! I really want to,try one of these!! Happy New year to you :)

  5. #
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    Stephanie @ Girl Versus Dough — January 3, 2013 @ 6:13 am

    I’m so intrigued! And craving cupcakes. :)

  6. #
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    claire @ the realistic nutritionist — January 3, 2013 @ 6:13 am

    Wait…tomato soup…IN A CUPCAKE??? My mind is blown.

  7. #
    7
    Megan — January 3, 2013 @ 6:30 am

    I have never heard of this! I am so intrigued! Putting it on my list of “to-try”!

  8. #
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    Alice @ Hip Foodie Mom — January 3, 2013 @ 6:58 am

    Wow, tomato soup? Pretty inventive!! Do you know where your step-mom got this idea? Wow, crazy!!! but I love it!

  9. #
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    ang — January 3, 2013 @ 7:03 am

    What a unique recipe! I’m pinning this and can’t wait to give it a try. Happy Thursday!

  10. #
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    Jen @ Jen's Favorite Cookies — January 3, 2013 @ 7:06 am

    Okay, well this is downright brilliant. Or all-out crazy. I’ll give them a shot and tell you which!

  11. #
    11
    2 Tramps — January 3, 2013 @ 8:20 am

    Those cupcakes look so beautiful! I have a recipe that we enjoy for tomato soup cake. It is a spice cake and is very comforting during these cold winter months.

  12. #
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    Mads — January 3, 2013 @ 11:58 am

    I’m going through a homesick phase right now too. Maybe that happens to all newlyweds after the wedding night bliss has worn off? Or maybe it’s just that I’m going on year 3 of living on the opposite side of the US from my family. Who knows?
    In any case, these cupcakes are probably the perfect bizarre family recipe to warm your heart.
    For my family, it’s the spicy salty sweet jezzebel sauce we pour over cream cheese and eat with Fritos. Hoorah for families and their kooky greatness!

  13. #
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    Erin @ Dinners, Dishes, and Desserts — January 3, 2013 @ 2:34 pm

    Ok, I am intrigued – soup in cupcakes? Anything to try cake!
    Hope you had a great holiday!

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    14
    Pati Johnson Rhea — January 3, 2013 @ 3:35 pm

    Yes, the tomato soup cake was very popular wayyy back in the late ’60′s or early ’70′s. I haven’t eaten it since then but plan to make your cupcakes soon. Thank you for rekindling some good memories!

  15. #
    15
    Kari@Loaves n Dishes — January 3, 2013 @ 3:37 pm

    My mom made Tomato Soup Cake when I was a little girl. I’ve been meaning to hit her up for the recipe, but here it is. This makes me so nostalgic. Sigh.

  16. #
    16
    Linda | The Urban Mrs — January 3, 2013 @ 4:55 pm

    Wowwww! This is so brilliant! What a combination you got here and I love your piping! Happy new year!

  17. #
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    Jen @ Juanita's Cocina — January 3, 2013 @ 6:00 pm

    I just, like, want you to be my best friend.

  18. #
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    Theresa S — January 3, 2013 @ 11:22 pm

    One of the things I treasure as much as family photos are my grandmother’s handwritten recipe cards. I have her Tomato Soup Cake recipe. I would never have thought to pair it with Mocha Buttercream, but it sounds yummy and worth a try!

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    Purabi Naha — January 3, 2013 @ 11:36 pm

    Tomato soup cupcakes?! Wow, these sound so different! Loved the idea. I would have never made this combo myself: tomato soup+mocha buttercream! Wish you a very happy new year.

  20. #
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    Carrie @ Bakeaholic Mama — January 4, 2013 @ 2:22 am

    When my grandmother died I received her hand written recipes. Tomato Soup Cake was one of them. My dad grew up on it and it is one of his favorites. It totally freaks me out during the making of it…. but when it comes out of the oven… SO good. Perfect spice cake. Who would have thought….

  21. #
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    Tina | My Life as a Mrs — January 4, 2013 @ 4:51 am

    Tomato. Soup. Having a hard time wrapping my noggin around it but I’m TOTALLY intrigued! I think I’ll just have to try it for myself!!! ;) Happy New Year love!

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    katie — January 4, 2013 @ 7:06 am

    Ok this is awesome. MY mom makes tomato soup cake… never thought to transform it into a cupcake! Happy New Year!

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    amy @ fearless homemaker — January 4, 2013 @ 7:20 am

    I’m so intrigued! i’ve heard of these tomato soup cakes, but i’ve yet to try them. I do love tomato soup and I do love desserts, so maybe it’s my perfect match made in heaven? they sure look good!

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    Julie @ Table for Two — January 4, 2013 @ 7:30 am

    holy crap. i’m having a really hard time wrapping my head around this because it sounds like it would be really weird but then again, since it’s a family recipe, it’s gotta be good. i’m really intrigued! i must try this sometime!! gorgeous pics ;) loving the new lens?!

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    Julia {The Roasted Root} — January 4, 2013 @ 12:10 pm

    I’d try it, yes I would! It’s made out of cake and buttercream so stick any soup you want in there, I’m eating it!

  26. #
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    Chung-Ah | Damn Delicious — January 6, 2013 @ 12:29 am

    What a fun combo! I never would’ve thought to make something like this but now I can’t wait to try it!

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    Shanna@ pineapple and coconut — January 6, 2013 @ 11:06 pm

    Totally thought I left a comment the other day and I guess it didn’t save. I freaking love these cupcakes! They sound so so good and your frosting swirls are perfect!! I use a #16 cookie scoop from Sur La Table for cupcake batter I think its either just over 1/3 c or just under. Either way it works perfect!!

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    Katie @ The Hill Country Cook — January 7, 2013 @ 12:20 pm

    TOTALLY INTRIGUED!!! You need to guest post these on my site so I can file it under “hidden veggies”!!! And I LOVE the large and small cupcakes, looks gorgeous! So, as in “total tomato tango” – does it really taste like tomato? Or like chocolate, but moist?

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