SPICED MINI CUPCAKES WITH CAMPBELL’S® TOMATO SOUP

Made With:

Soups

Campbell's® Condensed Tomato Soup

This rich, smooth soup is made with a flavorful tomato puree and delicately seasoned.

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Nutrition Facts
Serving Size
1 EACH
Amount Per Serving
Calories 201
% Daily Value
Total Fat 7.9g
12%
Saturated Fat 2.8g
14%
Cholesterol 29mg
10%
Sodium 237mg
10%
Total Carbohydrate 29.7g
10%
Dietary Fiber 0.5g
2%
Protein 2.9g
6%
Vitamin A 4%
Vitamin C 1%
Calcium 8%
Iron 5%
Total Time

Not Available

Serving & Size

1 EACH

Yields

Looking for the perfect dessert for your menu?  Try our Spiced Mini Cupcakes made with Campbell's® Condensed Tomato Soup.  This spicy and savory treat is the perfect way to finish off any meal!

Nutrition Facts

Nutrition Facts
Serving Size
1 EACH
Amount Per Serving
Calories 201
% Daily Value
Total Fat 7.9g
12%
Saturated Fat 2.8g
14%
Cholesterol 29mg
10%
Sodium 237mg
10%
Total Carbohydrate 29.7g
10%
Dietary Fiber 0.5g
2%
Protein 2.9g
6%
Vitamin A 4%
Vitamin C 1%
Calcium 8%
Iron 5%

estimate your profit

Step 1
Profit Per Serving
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Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal
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Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3
Profit Per Day
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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.

For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.

Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
all-purpose flour 1 5/8  qt.
baking powder 11  tsp.
baking soda 2 1/2  tsp.
nutmeg, ground tbsp.
ground cinnamon 0 1/2  tbsp.
ground cloves 0 1/2  tsp.
vegetable shortening 1 1/4  cups
sugar 3 3/8  cups
egg, large, beaten ea.
Made With:

Soups

Campbell's® Condensed Tomato Soup

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Campbell's® Condensed Tomato Soup, 50 oz ea 25 oz. 0 1/2  cans
whipped topping 6 1/4  cups
1. Mix flour, baking powder, baking soda, nutmeg, cinnamon, and cloves. Set aside.

2. Beat shortening with mixer at medium speed for 5 minutes.

3. Gradually add sugar and beat 5 minutes more or until light and fluffy. Scrape sides of bowl frequently.

4. Add eggs. Beat for 2 more minutes.

5. Add soup and flour mixture alternately, mixing until smooth.

6. Divide batter evenly between lined cupcake trays or greased and floured sheet pans (18” x 26”). One pan for 50 servings.

7. Bake at 350° F for 35 minutes or until done. Cool.

CCP: Heat to a minimum internal temperature of 165°F for 1 minute.

8. Serve with whipped topping (2 tbsp. per individual serving).
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