Tomato Basil Cupcake

I love thinking and cooking outside of the box, and this recipe is just that. In celebration of La Madeleine’s 30th Anniversary, I am including my favorite item on their menu, Tomato Basil soupe. A cupcake with tomato basil soup?! Yes, not all cupcakes have to be rich and sweet. Give it a try for your next tea or luncheon.

Ingredients
1 box (about 18 oz) spice cake mix
1 jar (15.5 oz) la Madeleine’s Tomato Basil soupe
2 eggs
1 (8 ounce) package package cream cheese, softened
1 stick of butter
4 cup confectioners’ (powered) sugar
1 tsp vanilla extract

Heat the oven to 350°F.  Place liners into 24 (2 1/2-inch) muffin-pan cups.

Combine the cake mix, soup and eggs in a large bowl and mix according to the package directions. Spoon the batter into the muffin-pan cups.

Bake for 22-25 minutes or until a toothpick inserted in the center of a cupcake comes out clean. While baking, place room temperature butter, cream cheese, and vanilla into mixer and blend for 1-2 minutes on medium until fully incorporated. Add powder sugar, one cup at a time, until frosting is light and creamy.

Let the cupcakes cool in the pans on wire racks for 10 minutes. Remove the cupcakes from the pans and let cool completely. Frost, and enjoy!

Now, while your eating these delicious cupcakes, you can check out the challenge yourself here.
Give it a try, it’ll stretch your cupcake imagination a bit and you have a chance to win a trip to France! Also, during the duration of the “Recipe to Paris” contest, $1 will be donated to the Children’s Hunger Fund for every jar of la Madeleine Tomato Basil soupe purchased in-café.

GIVEAWAY: For one special reader, I am giving away a Tomato Basil jar of soupe for you to help you enter the contest. Please comment below on what your favorite la Madeleine item is, and you will be entered in the giveaway. The winner will be announced at 5PM on March 13, 2013.