I made a TOMATO SOUP CAKE recipe...and it was fantastic! #souperstar

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

Sift together 2 cups of cake flour, 3 teaspoons of baking powder, 1/2 teaspoon of cloves, 1/2 teaspoon of cinnamon, and 1/2 teaspoon of nutmeg in a mixing bowl.

Add 1 cup of sugar to the dry ingredients and mix well.

In a separate bowl, combine 1/2 can of Campbell's tomato soup and 1/2 cup of shortening, mixing until combined.

Add 2 eggs and the remaining tomato soup to the mixture and beat for 2 minutes on medium speed with an electric mixer.

Scoop the batter into cupcake wrappers, filling them appropriately to avoid overflow.

Bake in a preheated oven at 350°F (175°C) for 30 minutes, checking for doneness since they are cupcakes.

Prepare the frosting by starting with 6 ounces of softened cream cheese in a large bowl.

Add 2 tablespoons of milk and 1 teaspoon of vanilla extract to the cream cheese and blend until smooth.

Gradually add 5 cups of powdered sugar, mixing until you reach the desired consistency for piping.

Transfer the frosting to a piping bag and attempt to decorate the cupcakes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens