Tuesday, September 23, 2008

Iron Cupcake Basil Cupcake Entree....

Tomato Basil Soup Cupcake???? Sounds crazy right.... Well, I needed to think out of the box, or can so to speak for this one. I'm up against some great bakers! The ingredient for this month' s IRON CUPCAKE CONTEST was BASIL. I knew I had alot in the garden, but how could I put that into a cupcake flavor. I also have alot of tomatoes in the garden.Thinking back, I knew that tomato soup went into chocolate cake in the fifties to make it moist and to use up any leftover soup hanging around. So I did a search engine to find tomato based cake recipes. I tested and tweaked, and here is what I came up with..

Now that I have posted this recipe it is up to all of you out there to go to the "Cupcake Queen" blog spot and vote for me. Voting starts September 28th and runs thru October 1st. There are some great prizes that come with this win such as:METAL SUGAR; The Cupcake Courier; Jessie Steele Aprons; Taste of Home Books; Fiesta Products Head Chefs; Hello, Cupcake by Karen Tack and Alan Richardson. That's a over $225 retail value!

Thank you so much to those you have contributed these great gifts.

So please try these, you'll never know the soup is in there! And don't forget to vote Sept. 28th through Oct. 1st!!!

Tomato-Basil Soup Cupcakes -

1 (10.75 ounce) can condensed tomato soup
1 teaspoon baking soda
1 cup white sugar
1 egg
1/3 cup butter
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 1/2 cups self-rising flour and 1/2 tsp. basil

Combine the tomato soup and the soda in a bowl, and let it stand.
Cream sugar, egg, butter, salt, cinnamon, and cloves. Mix in tomato soup and soda mixture, and then flour and basil.
Bake at 375 degrees F for 17 minutes or until done. Cool the cupcakes, and top with basil cream cheese icing. (recipe follows)

Basil Cream Cheese Frosting

2 (8 ounce) packages cream cheese, softened
1/2 cup butter, softened
2 cups sifted confectioners' sugar
1 teaspoon vanilla extract
2 tsp. chopped fresh basil

In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar. Then stir in fresh basil. Store in the refrigerator after use.

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