So I was trying to get rid of some tomato soup that I had in my food storage and I looked up recipes on Campbell's website, and saw this and thought NO WAY! Tomato soup and a cake mix? How can that be good? I also happened to have the spice cake mix and so I thought why not and tried it. They were really good! And I figured out the weight watcher's points and it is like 1 point per cupcake (without the cream cheese frosting). I had tried applesauce in place of the oil before but never tomato soup! So here is the recipe:
From: Campbell's Kitchen
Prep: 10 minutes
Bake: 20 minutes
Cool: 20 minutes
Serves: 24
Ingredients:
1 box (about 18 ounces) spice cake mix
1 can (10 3/4 ounces) Campbell's® Condensed Tomato Soup (Regular or Healthy Request®)( I used generice western family tomato soup and it worked just fine)
1/2 cup water
2 eggs
Cream Cheese Frosting
Directions:
Heat the oven to 350°F. Place liners into 24 (2 1/2-inch) muffin-pan cups.
Combine the cake mix, soup, water and eggs in a large bowl and mix according to the package directions. Spoon the batter into the muffin-pan cups.
Bake for 20 minutes or until a toothpick inserted in the center of a cupcake comes out clean.
Let the cupcakes cool in the pans on wire racks for 10 minutes. Remove the cupcakes from the pans and let cool completely.
Frost with your favorite cream cheese frosting.
Tip: After frosting, you can sprinkle the cupcakes with toasted chopped pecans or walnuts.
1 comment:
Maybe I need to move to Utah so I will be better about the whole food storage thing . . . I am so impressed that you would be so on top of things to know that the tomato soup was going to go bad and that you'd be creative enough to find something really cool to do with it!
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