Test Recipe Two

Food icon Heinz has teamed up with the award-winning Hummingbird Bakery to celebrate its 150 year anniversary with a range of five cupcakes with a difference.

Pouring a can of classic Heinz Cream of Tomato Soup into the sponge mixture brings plenty of moisture and adds the natural sugars of the tomato, but best of all it gives it the glorious orange sunset colour that we know and love from Heinz Cream of Tomato Soup. Then comes the time to let the vibrant aroma of basil make an impression by warming fresh basil leaves in double cream to gently infuse the cream with basil flavour. Whipping this up into a light and creamy frosting, each cupcake is decorated with a generous swirl of basil-scented cream cheese frosting.

Makes 14 cupcakes

INGREDIENTS

Cupcakes:

60g Unsalted butter, at room temperature

150g Caster sugar

220g Plain flour

1½ tsp Baking powder

¼ tsp Bicarbonate of soda

1/2 tsp Salt

1 can Heinz Cream of Tomato Soup

25g Tomato paste

1 Large free-range egg

Frosting:

50g Unsalted butter, cubed

600g Icing sugar

400g Full-fat cream cheese, cold

270g Double cream

2 leaves Basil

Equipment:

Two 12-hole cupcake trays, lined with 24 standard muffin-sized paper cases

Electric hand-mixer or electric stand mixer

Ice cream scoop or food portioner

Scale

Sieve

METHOD

Cupcakes:

Frosting:

Decoration:

Enjoy!

Recipe by The Hummingbird Bakery, 2019