Kowalski's Tomato Soup Cupcakes
Found in
Desserts
Ingredients
2 cups
flour
2 tsp.
baking powder
2 tsp.
Kowalski's Ground Cinnamon
1 tsp.
baking soda
½ tsp.
salt
½ tsp.
Kowalski's Ground Cloves
½ tsp.
Kowalski's Ground Nutmeg
½ cup
Kowalski's Unsalted Butter, at room temperature
1 cup
sugar
2
eggs, lightly beaten
1 cup
Kowalski's Roasted Tomato Bisque Soup (from the Deli Grab & Go Case), cold
½ cup
finely chopped dates (optional)
½ cup
finely chopped pecans (optional)
3 ½ cups (approx.)
Yogurt Mascarpone Icing
Directions
- Preheat oven to 350°.
- In a medium mixing bowl, whisk together first 7 ingredients (through nutmeg); set aside.
- In the bowl of an electric mixer, cream butter and sugar until light and fluffy.
- Scrape bowl. Add eggs; beat until well incorporated.
- Mix in soup.
- Add dry mixture a bit at a time, scraping bowl as needed; beat just until dry ingredients are evenly moistened.
- Stir in dates and pecans.
- Scoop batter evenly into muffin tins lined with paper baking cups; bake in preheated oven until a toothpick inserted in the center of a cupcake comes out with just a few moist crumbs attached (18-20 min.).
- Remove cupcakes from pan; let cool completely.
- Frost with icing before serving.
