This is Amy + Michelle

This is Amy + Michelle

This A.M.

Amy and Michelle became instant friends because of the common interests they share in their love of fashion, food, music and traveling. In This A.M. Amy and Michelle will share recipes, thoughts on eats, their unique fashion style and lifestyles from Toronto to Tampa...... 1,098 miles apart!

Thursday, September 6, 2012

Conversation Cupcakes

This A.M. couldn't get here fast enough.  I have been dying to reveal the secret ingredient to this recipe.

When this weeks Gastropost "Mission #15: We ♥ Tomatoeswas announced. I have to admit I was a little discouraged.   Most people refer to them as a vegetable, however, botanically tomatoes are a fruit. Tomatoes are in almost everything, especially this time of year.
How was I going to give the tomato some love, but in a respected way?  I stayed wide awake that night brainstorming, reminiscing my favourite times spent eating tomatoes. In salads, in pastas, salsas, sandwiches, ketchup, juice, and soup.  Yes and soup! It occurred to me that I had discovered a secret ingredient.  A secret love that I wanted to share.

When I was a little girl my mother used to make Tomato Soup Cake (Spice Cake).  STRANGE!? You might be thinking? Yes, the kids at school snickered when I told them what I was eating. But that didn't stop them from wanting to eat a piece of the cake my mom would bake.

As it turns out, after doing some research, "Tomato Soup Cake" was first created during the 1930's--the time of the Great  Depression.
In 1941 The Campbell Soup Company published the recipe in their 99 Delicious Dishes Made With Soup cookbook. With names such as Mystery Cake, Conversation Cake and Tomato Soup Spice Cake, it was claimed "--the Dessert That was the Sensation of the 30s," Los Angeles Times, June 4, 1964.

During the Depression, the recipes used leaner versions of butter and no eggs due to the desperate circumstances of that time.(foodtimeline.org)  And many also had nuts and or raisins.

The Depression makes me think of my Granny Taylor.  She would do so many things to save money, collect buttons, rubber bands, and even bread tags.  She would explain how people would drink from mason jars, and she would write out recipes and grocery lists on cardboard cereal boxes.

I decided to make my own translation of this cake. I turned it into a modern day cupcake. I hope you give this recipe a try. There is a certain element of delight when baking these!



Freshly Baked!
Tomato Soup Cupcakes
The Secret Ingredient Revealed!



You say "To-May-toe", I say "To-Mat-Toe"!
Big Bite 


Handwritten Recipe on Cardboard Cereal Box~ Just like Granny Taylor would do!

Conversation Cupcakes a.k.a. Tomato Soup Spice Cupcakes
Ingredients:
2 cups all-purpose flour
1 cups sugar
4 teaspoons baking powder
1 1/2 teaspoons ground allspice
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 Condensed Tomato Soup
2 tablespoons of butter
2 eggs
1/3 cup of milk
1 teaspoon vanilla
Cream Cheese Frosting:
1/2  package cream cheese
2 tablespoons milk
1 teaspoon vanilla
2 cups of confectioners' sugar

Topping:
3/4 cup of toasted almonds


Instructions:

Preheat oven to 375 degrees F.
Mix flour, sugar, baking powder, allspice, baking soda, cinnamon and cloves in bowl. Add soup, butter, eggs and milk. Beat until mixed, using mixer at low speed. Beat 4 minutes, using high speed. Pour into prepared pan.
Bake 20-25 minutes or until done. Cool in pan on wire rack. Frost with Cream Cheese Frosting.

Cream Cheese Frosting: Combine the cream cheese, milk and vanilla in a medium bowl. Using a mixer at medium speed, beat until creamy. Slowly add the confectioners' sugar, mixing until smooth and of spreading consistency.



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