Tomato Soup Valentine's Cake?!?! YOU'VE BEEN DESSERTED
See if JJR can turn this vintage recipe into something that actually tastes good! Think he can do it??
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Campbell's Tomato Soup Cake
Note: this recipe is from campbells.com
What you need.....
2 cups all-purpose flour
1 1/2 tablespoons baking powder
1 1/2 teaspoons ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 cup (1 stick) butter, softened
1 1/3 cups granulated sugar
2 egg
1/2 cup milk
1 can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup
1 package (8 ounces) cream cheese, softened
1 teaspoon vanilla extract
1 package (16 ounces) confectioners' sugar
How to make this....
Step 1
Heat the oven to 350°F. While the oven is heating, whisk the flour, baking powder, allspice, cinnamon and cloves in a large bowl.
Step 2
Beat the butter and granulated sugar in a large bowl with an electric mixer at medium speed until the mixture is creamy. Add the eggs, one at a time, beating just until mixed after each addition. Add 1/4 cup milk and the soup, beating until well blended. Add the flour mixture and beat on low just until well blended. Line 24 muffin-pan cups with paper liners. Divide the batter among the cups.
Step 3
Bake for 20 minutes or until a toothpick inserted comes out clean. Let the cupcakes cool in the pans on wire racks for 20 minutes.
Step 4
While the cupcakes are cooling, beat the remaining 1/4 cup milk, cream cheese and vanilla in a medium bowl with an electric mixer on medium speed until the mixture is creamy. Gradually beat in the confectioners' sugar until the frosting is the desired consistency (you can add a bit more milk if needed). Frost the cupcakes with the frosting. Sprinkle with grated orange zest, if desired.
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3 фев 2021