Tomato Soup Cupcakes

(from Lucianolinda’s recipe box)

Source: my recipe box

Categories: cupcakes-muffins

Ingredients

  • 3/4 cup shortening
  • 1 1/4 cup sugar
  • 1 tsp. cinnamon
  • 1 tsp. cloves
  • 2 eggs
  • 1 tsp. baking soda
  • 3 cups flour
  • 1 Tbsp. baking powder
  • 1 tsp. nutmeg
  • 3/4 cups water
  • 1 can tomato soup
  • Minute Fudge Frosting:
  • 1 oz. baking chocolate
  • 1/4 cup shortening
  • 1 cup sugar
  • 1/4 tsp. salt
  • 1/3 cup milk
  • 1 tsp. vanilla

Directions

  1. Cream shortening and sugar together.
  2. Sift dry ingredients together in another bowl.
  3. Beat eggs until blended; add to shortening. Add dry mixture. Add tomato soup and water, stirring until smooth. Divide into muffin cups and bake in 350 degrees oven for 12-15 minutes or until tests done.

  4. Cool completely; then frost.

  5. Minute Fudge Frosting:

  6. mix first five ingredients; bring to a boil, stirring constantly. Boil one minute.
  7. Remove from heat, and beat until lukewarm. Add vanilla extract. Beat until thick enough to spread.

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