I don't remember what year in college or who exactly I was rooming with but we got this small cookbook from Campbell's and it had this recipe in it. We made it and loved it. I threw away the cookbook (I think at the December white glove check or something) and then got reprimanded for getting rid of it. Today I was looking for a quick recipe to use up some left-over turkey and remembered it. So, to any of you old roommates who might still hold a grudge, here it is in all it's glory! (And for those of you who haven't tried it, don't snub your nose at it, it's actually really good!) You can click on the Campbell's and it will take you to their kitchen home page for more great recipes!
Ingredients:
1 box (about 18 ounces) spice cake mix
1 can (10 3/4 ounces) Campbell's® Condensed Tomato Soup (Regular, Healthy Request® or 25% Less Sodium)
1/2 cup water
2 eggs
Directions:
Heat the oven to 350°F. Place liners into 24 (2 1/2-inch) muffin-pan cups.
Combine the cake mix, soup, water and eggs in a large bowl and mix according to the package directions. Spoon the batter into the muffin-pan cups.
Bake for 20 minutes or until a toothpick inserted in the center of a cupcake comes out clean.
Cool the cupcakes in the pans on wire racks for 10 minutes. Remove the cupcakes from the pans and cool completely.
Frost with your favorite cream cheese frosting.
Tip: After frosting, you can sprinkle the cupcakes with toasted chopped pecans or walnuts.
9 years ago
3 comments:
Kind of off the topic.... how did you use up the leftover turkey. :) Seriously, I haven't found a good recipe YET!
yay!!! I remember those cupcakes. You are forgiven :)
I love you. That's all I can say....
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