Tomato Soup Cupcakes with Mascarpone Frosting

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This kitschy recipe has the fragrant ingredients to heat you up as the autumn chill sets in. The cinnamon, nutmeg and all-spice blend well with the tomato soup. Some might be skeptical, but no need to worry, the tomato taste is not prominent. Using rich, decadent mascarpone instead of the traditional cream cheese for the frosting is more expensive, but it suits the cupcake better.

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Bon appétit!

Source: Baked Explorations

Yields 24 cupcakes

Ingredients:
•cupcake
2 (10 3/4 ounce) cans condensed tomato soup, preferably low-sodium
1 teaspoon baking soda
3 1/2 cups all-purpose flour
1 1/2 teaspoons cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground all-spice
1/4 teaspoon salt
1 teaspoon baking powder
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
1 cup granulated sugar
1 cup firmly packed light brown sugar
4 eggs
•frosting
3/4 cup (1 1/2 sticks) unsalted butter, softened
12 ounces mascarpone cheese, softened
4 cups confectioner’s sugar, sifted
1 teaspoon pure vanilla extract

Instructions:
•cupcake
1) Preheat the oven to 325F and place paper liners in 2 12-cup cupcake pans.
2) Pour the tomato soup into a large bowl and sprinkle the baking soda over it. Stir well and set aside.
3) Sift the flour, cinnamon, nutmeg, allspice, salt, and baking powder together in a medium bowl.
4) In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and both sugars on medium speed until fluffy, 3 to 4 minutes.
5) Add the eggs one at a time, beating until just incorporated.
6) Lower the speed and add the flour mixture in 3 parts, alternating with the tomato soup, beginning and ending with the flour mixture.
7) Pour the batter into the prepared cupcake pans and bake for 25 to 28 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Let the cupcakes cool in the pans on a wire rack for 30 minutes, then turn them out and let cool completely.
•frosting
1) In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until smooth.
2) Add the mascarpone and beat until incorporated.
3) Add the sugar and vanilla, beat until smooth.

Store in an airtight container in the fridge for up to 3 days. Serve the cupcakes at room temperature.

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5 thoughts on “Tomato Soup Cupcakes with Mascarpone Frosting

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