Spicy cupcakes filled with carrots and raisins.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
estimate your profit
|Profit Per Serving|
Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.
|Profit Per Meal|
Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.
|Profit Per Day|
Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.
|spice cake mix||5 lb.|
|water||2 1/2 cups|
|carrot||1.5 lb.||2 1/2 cups|
|raisins||1.5 lb.||2 1/2 cups|
|confectioners' sugar||2 lb.|
|apple juice||1 cups|
|1. Preheat oven to 350°F.
2. Place cupcake liners in muffin pan cups or spray pan with vegetable cooking spray. Set aside.
3. Mix cake mix, soup, water and eggs until blended.
|4. Fold in carrots and raisins.
5. Scoop batter into lined, prepared muffin cups, filling about 3/4 full, about 1/3 cup batter per cup. Bake about 20 minutes or until toothpick inserted in centers comes out clean. Remove from heat and cool slightly. Remove from pan and cool on wire racks.
|6. In bowl whisk together sugar and juice until smooth. Frost cupcakes. Portion 1 cupcake per serving.|