Food & Drink

Baked's Tomato Soup Cupcakes with Mascarpone Frosting

A Sweet, Split-Personality Treat

tomato soup cupcakes with mascarpone frosting!

You don’t need mood-altering substances to love Baked, the Red Hook bakery owned by Matt Lewis and Renato Poliafito. Now, thanks to their new cookbook, you can make eye-rollingly delicious treats like these not-too-sweet cupcakes in your own oven.

Tomato Soup Cupcakes
Makes 24

2 (10¾ oz.) cans condensed tomato soup, preferably low sodium
1 tsp. baking soda
3½ c. all-purpose flour
1½ tsp. cinnamon*
½ tsp. freshly grated nutmeg*
½ tsp. ground allspice*
¼ tsp. salt
1 tsp. baking powder
¾ c. (1½ sticks) unsalted butter, at room temp.
1 c. granulated sugar
1 c. firmly packed light brown sugar
4 large eggs

*Want a more savory cake? Replace the cinnamon, nutmeg, and allspice with 1 tsp. freshly ground pepper and increase the salt to ½ tsp.

1. Preheat oven to 325°. Line two twelve-cup cupcake pans with paper liners.

2. In a large bowl, sprinkle baking soda over the tomato soup and stir well. Set aside.

3. In a medium bowl, sift together flour, cinnamon, nutmeg, allspice, salt and baking powder.

4. Beat butter and sugars together on medium speed until fluffy, three to four minutes. Add eggs, one at a time, and beat until just combined. Scrape down the sides and bottom of the bowl and beat for a few seconds. Turn the mixer to low. Add the flour mixture in three parts, alternating with tomato soup, beginning and ending with flour mixture. Scrape down the bowl again, and mix on low speed for a few more seconds.

5. Fill the prepared cupcake pan about three-quarters full. Bake the cupcakes 25-28 minutes or until a toothpick inserted in the center of a cupcake comes out clean.

6. Allow the cupcakes to cool for 30 minutes in the pan, then turn them out onto wire racks to cool completely.

Mascarpone Frosting

¾ c. (1½ sticks) unsalted butter, softened
12 oz. mascarpone cheese, softened
4 c. confectioners’ sugar, sifted
1 tsp. pure vanilla extract

1. Beat softened butter until it is completely smooth (it’s easiest to do this in a standing mixer). Add mascarpone and beat until combined.

2. Add sugar and vanilla and beat until smooth. Be careful not to overbeat; this will cause the frosting to lose structure. (At this point, you can tightly cover the frosting and refrigerate overnight if you want. Let it soften at room temperature before using.)

3. Fit a pastry bag with the largest tip, fill with frosting, and cover each cupcake with a big mound. If you do not have a pastry bag, use an ice cream scoop with a release mechanism; scoop the frosting and dispense it onto the top of the cupcake. You can also use an offset spatula to frost the cupcakes.

4. Refrigerate any leftovers in an airtight container for up to three days. Bring the cupcakes to room temperature before serving.

Baked Explorations: Classic American Desserts Reinvented ($20) is available for pre-order now; ships October 1. Visit Baked at 359 Van Brunt Street, between Dikeman and Wolcott Streets, Red Hook (718-222-0345 or bakednyc.com).

Photo: Courtesy of Baked

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359 Van Brunt St
bt Dikeman & Wolcott Sts
Brooklyn, NY 11231