April 22nd is Earth Day. A day in which the world comes together to celebrate and promote positive environmental change. So naturally, we had to make cupcakes. Tomato Soup Cupcakes, actually. These hold a special place in our hearts, one of our favourite cupcakes. And one of the first cupcakes we ever really MADE. And Vanilla Garlic is owed a great big thank you for enlightening us to this wonderful recipe.
We know what people are thinking. Every time we make these cupcakes we let people take a bite before we tell them what kind they are, because people tend to turn up their nose in such an unappetizing manner. But they are tastiest cupcakes; like spice cake wrapped in cream cheese.
Tomato Soup Cupcakes (makes about 12)
1 (10.75) ounce can condensed tomato soup
1 teaspoon baking soda
1/3 cup of butter
1 cup white sugar
1 teaspoon ground cinnamon
2/3 teaspoon of ground cloves
1 1/2 cups of sifted self-rising flour
1 teaspoon of baking powder
crushed walnuts (optional; we don’t usually)
1) Set the butter and egg out and let them come to room temperature. Set the oven to 325 degrees F.
2) Combine the tomato soup and baking soda in a bowl and let it stand. Use a deep bowl as the mixture will rise.
3) Cream the butter, sugar, and spices in bowl. Add the egg and mix for 30 seconds. Mix in the tomato soup and soda mixture. It will look funky, but don’t worry.
4) Mix the flour and baking powder together, and then beat into the mixture until just combined.
5) Pour evenly into cupcake papers. Bake for 15-18 minutes or until a toothpick comes out clean. The cupcakes will be soft. Let them cool then cover with icing. Let them sit overnight in the fridge so the flavours can meld, or just take one in each hand and start eating.
6) Optional: Walnuts can be folded into the batter, or crumbled on top after being iced.
Cream Cheese Frosting
4 ounces cream cheese
1/4 cup of butter
1 teaspoon vanilla
2 cups of powdered sugar
1) Let the butter and cream cheese come to room temperature. Beat them together until well combined.
2) Add the sugar and then the vanilla. Add more sugar if you want for desired thickness. Pipe or spread onto cupcakes.
To make our cupcakes more Earth Day-y we separated our batter into two bowls and dyed it blue and green. When we added it to the tins we alternated colours and used a knife to mix the colours.