I usually pass on recipes with a gimmick. You know the kind, making apple pie without apples or this one for tomato soup cupcakes out of Baked Explorations.
This recipe would have never caught my eye or tempted me to dig in the pantry for cans of soup to start baking it. However, since it was one the recipe agenda for Baked Sunday Mornings I played along.
With two cans on the ingredient list, tomato soup really is the main ingredient here. Aside from this oddity, a rather basic cupcake recipe. I love mascarpone and was eager to taste the frosting. I did use a little less mascarpone and a bit more cream cheese since I couldn't justify buying another container of mascarpone.
The tomato flavor isn't really descernible in the finished cupcake. It reminded me of a spice cake. The frosting tasted great, but I prefer the texture of a plain ol' cream cheese frosting. I didn't tell my husband what these cupcakes were called or the mystery ingredient knowing he would have been turned off by it. My deception worked as he finished off two cupcakes in a matter of minutes!