Wow, when I saw that this week's recipe was for tomato soup cupcakes, I didn't know what to think. Tomato soup, in a cupcake? I love my cupcakes, but I wasn't sure about this one. I've made cupcakes w/bacon before (not on the blog) and those came out well, so I figured that a cupcake with an unusual ingredient could have a chance at being tasty.
These cupcakes were really easy to make with my stand mixer. I made these cupcakes in a mini-cupcake pan and I also made 1/4 the recipe because I didn't know what I'd do with 2 dozen cupcakes. As it was, 1/4 the recipe made 16 mini cupcakes. Since I made mini cupcakes, I baked them for about 16 minutes. The frosting was also super easy to put together and I went for a rustic look by using my offset spatula to frost the cupcakes. The cupcakes are a very light red and you can't really taste the tomato soup part of it. It really tastes just like a spice cupcake, and I was pleasantly surprised!
Happy Mother's Day to all the mother's out there!
To find the recipe and read how everyone else's cupcakes turned out, head on over to
Baked Sunday Mornings. Enjoy!
Don't you just love when something weird turns out surprisingly good? Great job on the mini cupcakes!
ReplyDeleteI love that you used minis! I think I may have had better luck going that method as well. Well done :)
ReplyDeleteGlad you were not discouraged by the weirdness, and still made these! We enjoyed them, too, but I don't think they're my favorite. Yours look great!
ReplyDeleteThese were good! I love the minis too.
ReplyDeleteSo glad you enjoyed these-I'm with you about thinking this was a wierd combination-they still haven't won me over but it's so funny that everyone who tastes them absolutely loves them !
ReplyDeleteLove your mini cupcakes! They are so cute!
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