Recipe

Kowalski's Tomato Soup Cupcakes

Ingredients
2 cups flour
2 tsp. baking powder
2 tsp. Kowalski's Ground Cinnamon
1 tsp. baking soda
½ tsp. salt
½ tsp. Kowalski's Ground Cloves
½ tsp. Kowalski's Ground Nutmeg
½ cup Kowalski's Unsalted Butter, at room temperature
1 cup sugar
2 eggs, lightly beaten
1 cup Kowalski's Roasted Tomato Bisque Soup (from the Deli Grab & Go Case), cold
½ cup finely chopped dates (optional)
½ cup finely chopped pecans (optional)
3 ½ cups (approx.) Yogurt Mascarpone Icing
Directions
  1. Preheat oven to 350°.
  2. In a medium mixing bowl, whisk together first 7 ingredients (through nutmeg); set aside.
  3. In the bowl of an electric mixer, cream butter and sugar until light and fluffy.
  4. Scrape bowl. Add eggs; beat until well incorporated.
  5. Mix in soup.
  6. Add dry mixture a bit at a time, scraping bowl as needed; beat just until dry ingredients are evenly moistened.
  7. Stir in dates and pecans.
  8. Scoop batter evenly into muffin tins lined with paper baking cups; bake in preheated oven until a toothpick inserted in the center of a cupcake comes out with just a few moist crumbs attached (18-20 min.).
  9. Remove cupcakes from pan; let cool completely.
  10. Frost with icing before serving.