Looking for the perfect dessert for your menu? Try our Spiced Mini Cupcakes made with Campbell's® Condensed Tomato Soup. This spicy and savory treat is the perfect way to finish off any meal!
- Total time:
50 minutes
- Servings:
50
|
Ingredient
|
Weight
|
Measure
|
|
all purpose flour |
|
1.625 qt. |
|
baking powder |
|
11 tsp. |
|
baking soda |
|
2.5 tsp. |
|
nutmeg , ground |
|
1 tbsp. |
|
ground cinnamon |
|
0.5 tbsp. |
|
ground cloves |
|
0.5 tsp. |
|
vegetable shortening |
|
1.25 cup |
|
sugar |
|
3.375 cup |
|
egg , large, beaten |
|
6 ea. |
|
Campbell's® Condensed Tomato Soup , 50 oz ea |
25.0 oz. |
0.5 can |
|
whipped topping |
|
6.25 cup |
1. Mix flour, baking powder, baking soda, nutmeg, cinnamon, and cloves. Set aside.
2. Beat shortening with mixer at medium speed for 5 minutes.
3. Gradually add sugar and beat 5 minutes more or until light and fluffy. Scrape sides of bowl frequently.
4. Add eggs. Beat for 2 more minutes.
5. Add soup and flour mixture alternately, mixing until smooth.
6. Divide batter evenly between lined cupcake trays or greased and floured sheet pans (18” x 26”). One pan for 50 servings.
7. Bake at 350° F for 35 minutes or until done. Cool.
CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
8. Serve with whipped topping (2 tbsp. per individual serving).
Looking for the perfect dessert for your menu? Try our Spiced Mini Cupcakes made with Campbell's® Condensed Tomato Soup. This spicy and savory treat is the perfect way to finish off any meal!
-
Total time:
50 minutes
-
Servings:
50
|
Ingredient
|
Weight
|
Measure
|
|
all purpose flour |
|
1.625 qt. |
|
baking powder |
|
11 tsp. |
|
baking soda |
|
2.5 tsp. |
|
nutmeg , ground |
|
1 tbsp. |
|
ground cinnamon |
|
0.5 tbsp. |
|
ground cloves |
|
0.5 tsp. |
|
vegetable shortening |
|
1.25 cup |
|
sugar |
|
3.375 cup |
|
egg , large, beaten |
|
6 ea. |
|
Campbell's® Condensed Tomato Soup , 50 oz ea |
25.0 oz. |
0.5 can |
280000000016
|
whipped topping |
|
6.25 cup |
1. Mix flour, baking powder, baking soda, nutmeg, cinnamon, and cloves. Set aside.
2. Beat shortening with mixer at medium speed for 5 minutes.
3. Gradually add sugar and beat 5 minutes more or until light and fluffy. Scrape sides of bowl frequently.
4. Add eggs. Beat for 2 more minutes.
5. Add soup and flour mixture alternately, mixing until smooth.
6. Divide batter evenly between lined cupcake trays or greased and floured sheet pans (18” x 26”). One pan for 50 servings.
7. Bake at 350° F for 35 minutes or until done. Cool.
CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
8. Serve with whipped topping (2 tbsp. per individual serving).
