I usually pass on recipes with a gimmick. You know the kind, making apple pie without apples or this one for tomato soup cupcakes out of Baked Explorations.
This recipe would have never caught my eye or tempted me to dig in the pantry for cans of soup to start baking it. However, since it was one the recipe agenda for Baked Sunday Mornings I played along.
With two cans on the ingredient list, tomato soup really is the main ingredient here. Aside from this oddity, a rather basic cupcake recipe. I love mascarpone and was eager to taste the frosting. I did use a little less mascarpone and a bit more cream cheese since I couldn't justify buying another container of mascarpone.
The tomato flavor isn't really descernible in the finished cupcake. It reminded me of a spice cake. The frosting tasted great, but I prefer the texture of a plain ol' cream cheese frosting. I didn't tell my husband what these cupcakes were called or the mystery ingredient knowing he would have been turned off by it. My deception worked as he finished off two cupcakes in a matter of minutes!
Sounds unique. Can we get a copy of the recipe, just curious
ReplyDeleteIt's funny, I also thought of the apple-less apple pie when making this :) love your polka dot plate!
ReplyDeleteThree-Cookies - the recipe can be found on Baked Sunday Mornings blog. Sorry I forgot to mention that!
ReplyDeletehttp://www.bakedsundaymornings.blogspot.com
Wow. Tomato soup in cupcakes? Yeah, I'd be hesitant as well. Just like I am with mock apple pie. Your cupcakes look so cute, though!
ReplyDeleteI thought these tasted like pumpkin and spice -- it's funny how no one can tell they contain tomato soup! I loved the frosting too!
ReplyDeleteI love your pink plate. These were fun to make for sure. Nice work!
ReplyDeleteHmm, I've never heard of this apple-less apple pie, but I am now intrigued!
ReplyDeleteI would rather have had cream cheese frosting on these, but otherwise I really liked the cupcakes!
Your cupcakes look beautiful! I had some trouble with the frosting…I know I was rushed but it did not come together well for me. I love Mascarpone cheese but the flavor was not strong enough to carry this cupcake…I think that cream cheese frosting would have worked better.
ReplyDeleteSeems like most of us agree with you with regards to the mascarpone frosting-I want to work on that recipe because I love mascarpone and the taste I think was totally lost in the confectioner's sugar. Everyone who eats these does seem to love them -they disappeared quickly in my husband's office. Your cupcakes turned out wonderfully and not only do I love the pink polka dot plate but that pink cupcake holder is fabulous.
ReplyDeleteI've wondered about this recipe so many times as I flipped through Baked Explorations. Glad to read your review - I'm a still tad skeptical but now I feel more comfortable giving it a go :)
ReplyDeleteI was gone last week and didn't get to make these. Yours look SO good! I love your pink cupcake holder.
ReplyDeleteI'm so behind on my commenting! They reminded me of a spice cake as well. looks great, love the pink holder!
ReplyDeleteIt is interesting that you could not taste the tomatoes. I, once made a beet pound cake and it did not turn purple nor taste like beets. So, where does the flavor go?
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