THE CAVENDER DIARY

I first heard of these cupcakes a few years ago.

They sound straight out of a 1960’s Junior League Cookbook. Where every recipe called for a can of soup.

But they aren’t. I borrowed this recipe from the Food Network, but tweaked it just slightly to make it a little easier.

Here’s what you’ll need:

• 1/2 Cup Sugar
• 1/2 Cup Brown Sugar
• 1/2 Cup Butter (1 Stick – Room Temperature)
• 2 Eggs
• 1 Can of Tomato Soup (10 Ounces)
• 2 Cups of Flour
• 1/2 TSP Salt
• 1 TSP Baking Soda
• 2 TSP Baking Powder
• 1/2 TSP Cinnamon
• 1/2 TSP Nutmeg
• 1/2 TSP Cloves

You probably have all that on hand already. I did.

Preheat the oven to 350 degrees and line a standard cupcake pan with liners.

In the bowl of an electric mixer, cream together the sugar, eggs, and butter.

.

Shift together the dry ingredients (flour, salt, baking powder, baking soda, cinnamon, nutmeg, and cloves) in a bowl.

With the mixer on low, alternate between adding the tomato soup and the flour mixture to the sugar/eggs/butter.

Don’t over mix it, just make sure the dry ingredients are throughly combined.

The batter is a beautiful spicy-color when it’s throughly mixed.

Fill the cupcake liners about 2/3 full and bake until the cupcake springs back when touched, about 22 minutes.

Now for the frosting.

You’ll need.

• 8 ounces cream cheese, room temperature
• Pinch of Salt
• 2 1/2 Cups of Confectioner’s Sugar

Blend the 3 together and pipe onto the tops of the completely cooled cupcakes.

These couldn’t be easier………

As comforting as a bowl of tomato soup on a cold, dreary winter day….

Only in sweet, sweet (But, not too sweet) cupcake form.

You’re Welcome.