Tomato Soup Spice Cupcakes

Tips

• For Easy Tomato Soup Spice Waffles, combine boxed spice cake mix (1 box, about 15 ounces) with the soup, eggs and 1/2 cup water (if you can't find spice cake mix, use yellow cake mix and add 1 tablespoon ground cinnamon, 1/2 teaspoon ground nutmeg and 1/4 teaspoon ground allspice).  Use about 3/4 cup batter for each waffle and cook in heated Belgian waffle maker for about 4 minutes.  Drizzle with cream cheese glaze (Mix 1/2 cup softened cream cheese, 1/2 cup confectioners' sugar and 1/4 cup milk until smooth).  Serve with whipped topping and strawberries.  Makes about 5 large waffles.

Step 1

Heat the oven to 350°F.  While the oven is heating, whisk the flour, baking powder, allspice, cinnamon and cloves in a large bowl until evenly mixed.

Step 2

Beat the butter and granulated sugar in a large bowl with an electric mixer at medium speed until the mixture is creamy, about 3 to 4 minutes.  Add the eggs, one at a time, beating just until mixed after each addition.  Add 1/4 cup milk and the soup, beating until well blended.  Add the flour mixture and beat on low just until well blended.  Line 24 muffin-pan cups with paper liners.  Divide the batter among the cups.

Step 3

Bake for 20 minutes or until a toothpick inserted comes out clean.  Let the cupcakes cool in the pans on wire racks for 20 minutes.

Step 4

While the cupcakes are cooling, beat the remaining 1/4 cup milk, cream cheese and vanilla in a medium bowl with an electric mixer on medium speed until the mixture is creamy.  Gradually beat in the confectioners' sugar until the frosting is the desired consistency (you can add a bit more milk if needed- frosting should be smooth and hold its shape when lifted with a spoon, but still soft enough to spread). Frost the cupcakes with the frosting.  Sprinkle with grated orange zest, if desired.