Tomato Soup Cupcakes with Mascarpone Frosting

Preparation info

  • Yield:

    24

    Cupcakes
    • Difficulty

      Medium

Appears in

Baked Explorations: Classic American Desserts Reinvented

Baked Explorations

By Matt Lewis and Renato Poliafito

Published 2010

  • About

The tomato soup cupcake deserves some explanation. Though the unusual main ingredient adds a hint of kitsch to the recipe, it makes for a moist and easy-to-put-together cupcake. Additionally, it brings an interesting flavor to the over-saturated cupcake market (don’t worry—the tomato taste is not prominent). If you’re tired of the same vanilla-frosted chocolate cake, this recipe merits your attention. Tomato soup cake does not dominate a certain region, though it seems to have touched a nerve with a great many Midwestern grandmothers (according to our nonscientific study). This recipe is based on one that originally served as the foundation for a spice cake. We tinkered with it to tone down the spice so that the tang provided by the tomato soup is not completely overwhelmed. Feeling adventurous? Try this recipe.

Ingredients

    Method