Secret Ingredients

I found myself with canned tomato soup piling up and wanted to utilize them in a way that was more interesting than another kind of soup, chili or meatloaf. So, I searched and found a lot of references to a cake or cupcakes that got a lot of rave reviews. So, I was about to embark on an experiment that I was hoping would please my family. I tweaked the recipe a bit, and was pleased with the result. Sounds weird, but once you smell it baking and take your first bite, you will be amazed. If you top this with a rich cream cheese frosting, and serve it up with a smile, just wait for the compliments and then reveal the secret ingredient. No one will believe you. Fantastic fun!

Tomato Soup Spice Cupcakes

• 2 C. flour
• 1 1/3 C. sugar
• 2 tsp. baking powder
• 1/2 tsp. baking soda
• 1 1/2 tsp allspice
• 1 tsp cinnamon
• 1/2 tsp clove
• 1 tsp ginger
• 1 (10.5 oz) can condensed tomato soup
• 1/2 C softened butter
• 3 eggs
• 1/4 C. water

Preheat oven to 350° F.  Sift together all dry ingredients. In separate bowl, combine wet ingredients and blend well. Pour wet ingredients into the dry and mix. Do NOT over mix, as this will make the final product tough. Divide batter between 20-24 lined muffin tins and bake for 20-25 min or until a toothpick inserted into the center comes out clean. Serve warm with a scoop of vanilla ice cream or frost with a rich cream cheese frosting after cupcakes have cooled for 15-20 min.