Campbell’s Soup Cupcakes

This one has been on my to-do list for ages, right up there with the Heinz Ketchup one (maybe that one makes an appearance later this year?!) and I finally did it.

These cupcakes, can also be a cake or baked in a loaf pan apparently, are easy to make and use ingredients you probably already have in the house. Here’s a link to the recipe that I used Tomato Soup Spice Cupcakes.

I made a small change and omitted the cream cheese icing:
What You Need:

• 2 Cups of All Purpose Flour
• 1 1/2 tablespoons of baking powder
• 1 1/2 teaspoon all spice
• 1 teaspoon cinnamon
• 1/2 teaspoon ground cloves
• 1/2 cup of butter or stick margerine
• 1 1/3 cups of sugar
• 2 eggs
• 1/4 cup of milk
• 1 can on condensed tomato soup

Here’s What You Do:

• Preheat oven to 350degrees
• Line two muffin tins (24)
• Combine all the dry ingredients (except the sugar) in a bowl and mix well.
• In a separate bowl cream the sugar and butter. Beat in the eggs one at a time.
• Add the soup and milk, and then add the flour mixture. Stir until combined.
• Divide evenly and then bake for 20 minutes. Check to see that they are done by inserting a toothpick. If it comes out clean, they are done!
• Let cool for 20 minutes.

These are great iced or un-iced. The recipe on the Cambell’s site includes instructions for cream cheese icing but I just used store bought whipped vanilla icing and they were great.