Bloody Maria -Tomato Soup- Cupcakes
Tomato soup cake showed up in classic cookbooks in the 1940’s and has become more and more popular as the decades went along.
During times of scarce ingredients, families were forced to be creative! There are even images where this cake was baked inside a soup can!
It’s also known as Mystery Cake and has had variations that include dried fruit and nuts baked in. Today, many of us have had a similar carrot spiced cake, and now can enjoy a different twist on this moist seasoned cake.
Mix It Up by adding Bloody Maria to bring this recipe into the 21st Century!
Instead of simply using a can of condensed tomato soup we wanted to challenge our test kitchen and make Bloody Maria Tomato {Soup} cake. What a surprise we had! Not only does adding our all natural mix give you more nutrients but the spicesn including New Mexico Hatch Green Chile, make a fabulous cake!
When you want a sweet, spicy and easy cake mix, this is your new (or old) go-to!! What makes it even better is the ability to top with simply a light dusting of powdered sugar or better yet with cinnamon & sugar, giving it a familiar churro flare.
Bloody Maria {Tomato Soup} Cupcakes
Flour 1 1/2 cup
Oil 1 Tbsp
Sugar 1 cup
Eggs 1
Bloody Maria Mix 1 cup
Baking Soda 1 tsp
Salt 1/2 tsp
*Cinnamon 2 tsp
*Nutmeg 1/4 tsp
*Ground Clove 1/4 tsp
1. Mix ingredients together. *You can omit and vary the spices to your desired taste. You can also use pumpkin spice blend in place of individual spices.
2. For Cupcakes: Scoop and fill 3/4 of the cups using cupcake liners. Bake in preheated oven at 350’ for about 20-25 minutes.
For Cake: Bake at 350’ in a greased cake pan for 35-45 mins depending on the size of your pan. Use a toothpick to test.
3. Sprinkle with powdered sugar. Or mix 1 Tbsp sugar and 1 tsp cinnamon and dip cupcakes in cinnamon sugar mix. Or make your favorite icing! Cream Cheese Icing is the favorite, but a mocha butter cream also works and is so good!
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