tomato soup cupcakes

When I learned that for this edition of Baked Sunday Mornings we would be making Tomato Soup Cupcakes, thoughts of my grandmother immediately popped into my head. Now I don't think I've ever eaten a Tomato Soup Cake that she had made, but either I've been told that she makes a mean Tomato Soup Cake or my mom used her recipe to make one or something. In any case, the Tomato Soup Cake will always be associated with my grandmother.

So obviously, I wasn't shocked by the "secret ingredient". I've had it before, it was good, I'm happy to be making Baked's version of a Tomato Soup Cake recipe. Actually, I'm bringing the cupcakes to my parents' house for a Mother's day BBQ where we will eat them thinking of my Grandmother who is not doing that great these days. If she weren't diabetic, I'd bring her a few cupcakes too. Cheer her up!

The only thing worrying me was the mascarpone frosting. I've used mascarpone exactly one before, and although the texture is silky smooth, I was not impressed with the taste, or lack thereof. I guess I was missing the tang that regular cream cheese brings. I thought about just making my regular cream cheese frosting (a Baked recipe) but I thought I'd give mascarpone one more try. I'm sorry to say that I'm not a mascarpone frosting fan. It totally works with this cupcake and everything, but I won't be eating it by the spoonful. I guess that's a good thing.

I halved the recipe as we had way too much cake and frosting this past weekend, and I'm really caked out! Easier to get rid of a dozen cupcakes than it is getting rid of 24!

Tomato Soup Cupcakes

1 (10¾ oz.) can condensed tomato soup, preferably low sodium
1/2 tsp. baking soda
1 3/4 c. all-purpose flour
3/4 tsp. cinnamon
1/4 tsp. freshly grated nutmeg
1/4 tsp. ground allspice
pinch salt
1/2 tsp. baking powder
6 tbsp (1/4 cup + 2 tbsp) (3/4 sticks) unsalted butter, at room temp.
1/2 c. granulated sugar
1/2 c. firmly packed light brown sugar
2 large eggs

1. Preheat oven to 325°. Line a twelve-cup cupcake pan with paper liners.
2. In a large bowl, sprinkle baking soda over the tomato soup and stir well. Set aside.
3. In a medium bowl, sift together flour, cinnamon, nutmeg, allspice, salt and baking powder.
4. Beat butter and sugars together on medium speed until fluffy, three to four minutes. Add eggs, one at a time, and beat until just combined. Scrape down the sides and bottom of the bowl and beat for a few seconds. Turn the mixer to low. Add the flour mixture in three parts, alternating with tomato soup, beginning and ending with flour mixture. Scrape down the bowl again, and mix on low speed for a few more seconds.
5. Fill the prepared cupcake pan about three-quarters full. Bake the cupcakes 25-28 minutes or until a toothpick inserted in the center of a cupcake comes out clean.
6. Allow the cupcakes to cool for 30 minutes in the pan, then turn them out onto wire racks to cool completely.

Mascarpone Frosting
6 tbsp (1/4 cup + 2 tbsp or 3/4 stick) unsalted butter, softened
6 oz. mascarpone cheese, softened
2 c. confectioners’ sugar, sifted
1/2 tsp. pure vanilla extract

1. Beat softened butter until it is completely smooth (it’s easiest to do this in a standing mixer). Add mascarpone and beat until combined.
2. Add sugar and vanilla and beat until smooth. Be careful not to overbeat; this will cause the frosting to lose structure. (At this point, you can tightly cover the frosting and refrigerate overnight if you want. Let it soften at room temperature before using.)
3. Fit a pastry bag with the largest tip, fill with frosting, and cover each cupcake with a big mound. If you do not have a pastry bag, use an ice cream scoop with a release mechanism; scoop the frosting and dispense it onto the top of the cupcake. You can also use an offset spatula to frost the cupcakes.
4. Refrigerate any leftovers in an airtight container for up to three days. Bring the cupcakes to room temperature before serving.

The cupcake itself is really moist and flavorful. Of course, it doesn't taste like tomato soup, but rather, like a mild spice cake. A beautiful cupcake recipe that I should think to make more often. With cream cheese frosting, of course :) And since the look of this cupcake is so unassuming, I think this recipe would be better showcased as a layer cake, left unfrosted, just the filling between the layers showing. Next time...

Oh, and happy mother's day to all mothers, especially my mom! Joyeuse fête des mères!