Cake Recipes
Tomato Soup Cupcakes
Yield: 24
Ingredients
Cupcakes
- 3/4 cup shortening
- 1 1/4 cups granulated sugar
- 1 teaspoon cinnamon
- 1 teaspoon cloves
- 1 teaspoon baking soda
- 2 eggs
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon nutmeg
- 1 can tomato soup
- 3/4 cup water
Minute Fudge Frosting
- 1 ounce baking chocolate
- 1/4 cup shortening
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 1/3 cup milk
- 1 teaspoon vanilla extract
Instructions
Cupcakes
- Cream shortening and sugar.
- Add eggs.
- Mix together soup, water, baking soda.
- Add alternately with the dry ingredients. Stir well.
- Pour into greased muffin tins.
- Bake in preheated oven at 350 degrees for 25 to 30 minutes.
- Let cool completely, then frost.
Minute Fudge Frosting
- Mix first five ingredients; bring to a boil, stirring constantly. Boil for one minute.
- Remove from heat, and beat until lukewarm.
- Add vanilla extract. Beat until thick enough to spread.