A fun way to enjoy eating cupcakes that children and mother will love.
INGREDIENTS
2 1/4 cups all-purpose flour
1 1/3 cups sugar
4 tsp baking powder
1 tsp baking soda
1/2 tsp ground cloves
1 tsp ground cinnamon
1 (10.75-ounce) can tomato soup
16 tbs (2 sticks) unsalted butter, melted
4 large eggs, lightly beaten
DIRECTIONS
- Preheat the oven to 350 degress F. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, cloves and cinnamon.
- In a large bowl, whisk together the soup and butter until well combined. Stir in the eggs and 1/2 cup water. Fold in the flour mixture into the tomato soup mixture just until combined.
- In a 12-cup muffin tin fitted with paper liners, divide the batter. Bake until the cakes test clean when pierced with a toothpick, about 18 minutes.
Enjoy the healthiest way of eating cupcake with a twist in your mouth.
source: COOKING CHANNEL
