Over the last few days my social media feeds have been brimming with baking goodies, from Easter mini egg cakes to Creme Egg brownies and I’ve definitely been bitten by the bake off bug.
Instead of going with the traditional recipes, I decided to try something a little bit different and I spotted this Tomato Soup Cupcake recipe in my The Hummingbird Bakery book and thought why not give it a go.
I know what you’re all thinking…that is disgusting Chanel, why would you even want to eat such a monstrosity! However, the book describes the taste as a ‘kind of carrot-cake’ flavour and I completely agree, you can definitely taste the slightly spiced resemblance.
Here is what you’ll need:
- 115g (4oz) Unsalted Butter, softened
- 285g (10oz) Caster Sugar
- 2 Large Eggs
- 270g (9 1/2oz) Plain Flour
- 2 tsp Baking Powder
- 1 tsp Bicarbonate of Soda
- 1 1/2 tsp Ground Allspice
- 1 tsp Ground Cinnamon
- 1/2 tsp Ground Cloves
- 60ml (2oz) Water
- 295g (10 1/2oz) Tin of Condensed Cream of Tomato Soup
- 18 muffin cases
- 100g (3 1/2oz) Unsalted Butter, softened
- 240g (8oz) Full-fat Cream Cheese, cold
- 400g (14oz) Icing Sugar
- Ground cinnamon for sprinkling on top!
The recipe says it makes 18 but I managed to get 21 out of the batch and was left over with loads of icing too!
- Preheat the oven to 175°C (350°F)/ Gas mark 4
- Line the muffin tin with the muffin cases
- Use a freestanding mixer with paddle attachment or a hand held electric mixer, cream the butter and the sugar together until light and fluffy (the recipe recommends mixing for 5 minutes on a medium-high speed)
- Pop the eggs in one at a time, on a lower speed and making sure you have all the mix from the side of the bowl
- In a separate bowl combine all the dry ingredients (plain flour, baking powder, bicarbonate of soda, allspice, cinnamon and cloves) and then mix into the wet ingredients. The recipe says to mix on a low speed but I thought my mixer’s lowest speed was still too fast so I just used a wooden spoon to mix.
- Add the water and the condensed soup to form a batter (the smell is extremely strange and off putting so bare with it)
- Spoon the mixture into the cases until about 3/4’s full and bake for 20 minutes. Leave to cool when on a wire rack.
LEAVE TO COOL COMPLETELY BEFORE PUTTING ON THE FROSTING OTHERWISE IT’LL JUST SLIDE AND MELT OFF.
- To make the frosting, beat the butter and then add the cream cheese and icing sugar. Mix slowly to begin with otherwise the sugar will spill everywhere. Then mix on high speed for three minutes to create a creamy texture.
- Pipe the icing onto the cupcakes and sprinkle with a little bit of cinnamon.
These cupcakes are delicious and not dry at all, I was worried when mixing in the soup that the consistency looked too thick but they baked beautifully and have been gobbled up by my family.
Special thanks to Tarek Malouf for making this inventive recipe which was definitely an experiment as well as a baking venture. You can check out his website here or you can purchase The Hummingbird Bakery, “Life is Sweet” recipe book here.
If you want to read my previous blog post you can find it here
Thanks for reading!