Whether you say tomay-to or tomah-to, these cupcakes are incredible. Don’t let the name fool you; these sweet treats are far from savoury.
Tomatoes are a fruit and full of flavour, we think they work much like carrots in a carrot cake to give an irresistibly moist sponge and natural sweetness.
We promise that once you’ve tried these soup-er sponges you’ll be converted!
Want a taster? Watch Tarek in our preview video for how to make Tomato Soup Cupcakes here:
Got more time? Watch the full video here for more baking tips:
Tomato Soup Cupcakes
For that authentic American taste, use a can of Campbell's Cream of Tomato soup for this recipe. These cupcakes are most definitely sweet, and have a kind of carrot-cake flavour to them. Another vintage recipe that uses a non-conventional ingredient to perfection.
Makes 18 cupcakes
For the cupcakes
115g (4oz) unsalted butter, softened
285g (10oz) caster sugar
2 large eggs
270g (9½oz) plain flour
2 tsp baking powder
1 tsp bicarbonate of soda
1½ tsp ground allspice
1 tsp ground cinnamon
½ tsp ground cloves
60ml (2fl oz) water
295g (10½oz) tin condensed cream of tomato soup
For the frosting
100g (3½oz) unsalted butter, softened
240g (8½oz) full-fat cream cheese, such as Philadelphia, cold
400g (14oz) icing sugar
Ground cinnamon, to sprinkle
Two 12-hole deep muffin tins and 18 paper muffin cases
- To make the cupcakes, preheat the oven to 175°C (350°F), Gas mark 4, and line the muffin tins with the paper muffin cases.
- Using a freestanding electric mixer with the paddle attachment or a hand-held electric whisk, cream the butter and sugar together for around 5 minutes on a medium-high speed until light and fluffy.
- Add the eggs, one at a time, on a lower speed, scraping down the sides of the bowl after each addition. Combine the flour, baking powder, bicarbonate of soda, allspice, cinnamon and cloves in a bowl and mix into the wet ingredients on a low speed in one slow but steady addition. Don't overbeat. Finally, add the water and condensed soup to make a thick batter.
- Spoon the mixture into the paper cases until three-quarters full. Using a 50ml (1¾fl oz) ice-cream scoop can make this process easier and will result in even cupcakes. Bake for 20 minutes, or until a skewer inserted into a cupcake comes out clean. Leave to cool slightly before removing from the tin and placing on a wire rack to cool completely before frosting.
- To make the frosting, using a freestanding electric mixer with the paddle attachment or a hand-held electric whisk, beat the butter to loosen it up, then add the cream cheese and icing sugar on a low speed until incorporated. Turn the mixer to a high speed and beat for about 3 minutes until light and fluffy. Don't overbeat or the cream cheese will split and become runny.
- Pipe or spoon generous amounts of the frosting onto each cupcake, gently smoothing over with a palette knife and making a nice swirl of frosting on each one. Sprinkle the decorated cakes with cinnamon.
Recipe taken from Life is Sweet: 100 original recipes for happy home baking by Tarek Malouf and The Hummingbird Bakers (Fourth Estate, 2015)
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