Yeah…I don’t even know where to go with this. I have not baked something so ridiculous since the Chocolate Sauerkraut Cupcakes that started off the year. Maybe I baked them because subconsciously, I thought Christmas in July should lead to New Years in August. And on the eve of August, I’m making some changes…realizing some resolutions.
Tomorrow is my last day of work at a company I have been at for nearly five years. As much as I have appreciated the chance to work where I have worked, I am nearly bursting with excitement at the potential a new opportunity in my life holds. And as much as I am nearly bursting with excitement, I also feel the stress of change. I just keep reminding myself, if I could get thorough a move to a new state to start a new job while simultaneously beginning a master’s degree program, I can get through this.
I have been after a new work opportunity for quite a while, so to see this resolution realized is such a nice feeling. There are still a few other things I am after, and frankly, I have little to no idea how they are going to come into my life. I do know I put an order in with the universe, so I’ll just have to wait and see. In the meantime, I resolve to stay happy no matter the outcome. And that’s a tall order.
“Be happy for no reason, like a child. If you are happy for a reason, you’re in trouble, because that reason can be taken from you.”- Deepak Chopra
We tend to believe happiness is finite. If so-and-so gets X even though I wanted X, then I can’t be happy. But happiness isn’t finite. I don’t know where I first read or heard that, but it stuck. If you take one thing away from anything you ever read here, please take this: Happiness is not finite. Happiness is infinite.
On to cupcakes! I don’t know what possessed me to bookmark not only one, but two Tomato Soup Cake recipes. Maybe the better question is, why is this cake recipe popular in cookbooks? Maybe because the bakers/cookbook authors are boys, and sometimes, boys just don’t think. Sometimes they really just don’t think. Moving on.
I opted to go with the recipe from “Baked Explorations“ by Matt Lewis and Renato Poliafito rather than the recipe from “United Cakes of America: Recipes Celebrating Every State” by Warren Brown. And while not my favorite cupcakes in the world, the tomato soup cupcakes were not bad. The cake tasted very similar to a spice cake, and with the addition of a few walnuts, the recipe would probably make a decent muffin.
If you are in the mood for a spice cake, I’d suggest you stick with a traditional spice cake recipe. If you have a need to back something with a weird factor, or perhaps are baking with teenage boys, I think these cupcakes are perfect.
And on a final note, congratulations to Kerri and Kathy for winning the July giveaway! If you did not win this time, there are still plenty of reasons to be happy. One of which could be a new giveaway post coming your way on the 12th of every month. Enjoy!
- For the Tomato Soup Cupcakes
- 1, 10 ¾ ounce can condensed tomato soup
- ½ teaspoon baking soda
- 1¾ cups all-purpose flour
- ¾ teaspoons cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon allspice
- ½ teaspoon baking powder
- ⅛ teaspoon salt
- 6 tablespoons butter
- ½ cup granulated sugar
- ½ cup brown sugar
- 2 eggs
- For the Cinnamon Cream Cheese Frosting
- 8 ounces cream cheese, softened
- ½ cup butter, softened
- 2 teaspoons vanilla extract
- 2 teaspoons cinnamon
- 3 cups confectioners’ sugar
- Place the tomato soup in a small to medium bowl and sprinkle with baking soda. Stir well and set aside.
- In another medium bowl, whisk together the flour, cinnamon, nutmeg, allspice, baking powder, and salt.
- Beat butter and sugars together on medium speed until light and fluffy, three to four minutes.
- Add the eggs, one at a time, and beat until just combined.
- Scrape down the sides and bottom of the bowl and beat for a few more seconds to ensure the mixture is fully incorporated.
- Turn the mixer to low and, in three parts, begin to add the flour mixture alternating with tomato soup. So it’s flour, tomato soup, flour, tomato soup, and flour.
- Scrape down the sides and bottom of the bowl again and beat for a few more seconds to ensure the mixture is fully incorporated.
- Fill each well of a paper-lined cupcake pan about three-quarters full.
- Bake at 325 degrees F for 25-28 minutes or until a toothpick inserted in the center of a cupcake comes out clean.
- Allow to cool completely before frosting.
- To make the frosting, place the cream cheese, butter, vanilla, and ground cinnamon in mixing bowl and beat until combined.
- Slowly add the confectioner’s sugar one cup at a time, beating until the frosting is light and fluffy.