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| Tomato Soup Cupcakes |
| Submitted by Carol Matsubara |
| Ingredients: |
I have a great recipe that uses two cans of Campbell's Tomato Soup (!) to make a great spice cupcake (it can also be baked in a loaf pan). These can be frosted with a little butter cream frosting.
1 cup 2 tablespoons shortening (can be reduced by about 1/4 without changing taste)
2 2/3 cups sugar (sugar can be reduced by at last 1/3 of a cup)
3 eggs
1teaspoon cinnamon
2 teaspoons ground cloves
1 teaspoon allspice
1 teaspoon nutmeg
2 teaspoons baking soda
2 teaspoons salt (a little less if you use Okinawa sea salt or other salt stronger than standard salt)
5 cups flour
1 package raisins (this is all the original recipe says. I put in about 2 1/2 cups.)
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| Directions: |
| Cream shortening and sugar in a large bowl. Beat in eggs by hand. Sift flour ,spices and baking soda together. Add to sugar alternating with soup, add raisins. Bake 30-35 minutes in a 180C oven. Number depends on size of muffin cups, but between 40-50. I use the Reynold's Bake cups to be able to get more in the oven at one time. This recipe was evidently a fruit-cake substitute during the war. |
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