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’m channeling New Years on the eve of August that finds me making some changes and 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. I also feel the stress of change.
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.
Deepak Chopra is quoted as saying, “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.” 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 is not finite. I don’t know where I first read or heard that, but it stuck. 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 do dumb things.
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 by Warren Brown. While not my favorite cupcakes in the world, they were actually not that 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 suggest you stick with a traditional spice cake recipe. If you have a need to bake something with a weird factor, or perhaps are baking with boys, I think these cupcakes are perfect. 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. Set this bowl aside as well.
- Beat the 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. The rotation is 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 a 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.