Once again another Alphabakes post – Thank you Ros (The More Than Occasional Baker) and Caroline (Caroline Makes) for hosting it each other. This month it is a relatively easy letter ‘T’, there are options like tarts, toffee, trifles and tiramisu. They were all great options… but I really wanted to make something more quirky 😛 my dear Readers will know by now how weird I can be 😛
So once again…jumped on Dessert Stalking, my all time favourite website and found Tomato Soup Cupcakes! I was shocked that anyone would try these cupcakes but hhahaa it sounded interested enough so I decided to head out and buy myself a can of condensed tomato soup.
As weird as this combination sounds, it tastes very much like carrot cupcakes especially when paired up with cream cheese frosting 🙂 as a matter of fact hehe it was really moist when I tried mine maybe because it was still slightly warm. I was worried that Mr Bao wasn’t even going to take a bite, because even though he likes his savoury food, I wasn’t sure if he’d like it in a cupcake hahaha
Turned out quite alright….he doesn’t love it hahaha but he said it’s quite fluffy and moist 🙂 I’ve also shared these with some of my regular testes Julz, Lianne, Julie and Loukia and so far the feedback has been better than I expected PHEW! So nervous!
Not sure that I’ll make them again anytime soon, but they were definitely one of the weirdest things I’ve made so far hehe if you like carrot cake, give this recipe a try!
Recipe – Tomato Soup Cupcakes adapted from Tiny Test Kitchen
Yield – 12 cupcakes or 24 mini cupcakes
1 cans Condensed Tomato Soup, preferably low sodium
1/2 teaspoon Baking soda
255 grams (1 3/4 cup) plain flour
3/4 teaspoon. Cinnamon
1/4 teaspoon Nutmeg
1/8 teaspoon Salt
1/2 teaspoon Baking powder
85 grams Unsalted butter, at room temperature
115 grams (1/2 cup) caster sugar
100 grams (1/2 cup) firmly packed light brown sugar
2 large eggs
Cream Cheese Frosting adapted from The Cake Mistress
300 g Icing sugar, sifted
50 g Unsalted butter, room temperature
125 g Cream Cheese, slightly softened
1) Preheat oven to 165°C (325°F) and line your cupcake tin with cupcake wrappers.
2) Open and empty the can of tomato soup into a bowl and sprinkle baking soda, stir well and leave aside.
3) In another bowl, sift together, flour, baking powder, cinnamon and nutmeg.
4) Using a hand held mixer or stand mixer cream your butter and sugar until fluffy, approximately 3 to 4 minutes on medium speed.
5) Add one eggs at a time until just combine. Scrap the sides of the bowl to ensure that everything is mixed evenly, turn the mixer onto a low speed, slowly add the flour mixture in three additions, alternating with the tomato soup. Just make sure you start and end with the flour mixture.
6) Mix until combine, and using a ice-cream scoop fill cupcakes until they are 2/3 full. Do not over fill cupcakes.
7) Bake the cupcakes for 20 to 25 minutes, and test with a cake tester or skewer until it comes out clean, if undercooked bake for another 5 minutes.
8) Allow cupcakes to cook in pan before turning them onto a wire rack to cool completely.
9) In the mean time, make the cream cheese frosting. Place the sifted icing sugar and unsalted butter into a bowl and using an electric hand held mixer or stand mixer, beat until it becomes a sandy consistency.
10) Dice cream cheese into cubes or just use a spoon like me, turn your mixer to a medium speed and slowly add the cream cheese, making sure it is well combined before adding the next piece. Once all incorporated, turn your mixer to high and beat for another 5 minutes, until it is light and fluffy.
11) Once cupcakes are cool, frost and decorate your cupcakes as you wish 🙂