As well as a bowl on its own, did you know that there are lots of other ways to use the nation favourite soup?
We know a lot of you use them already, but to celebrate Heinz Soups 110th birthday in the UK (Happy Birthday Heinz, not looking too bad), why not try something definitely not 110 years old with this cupcake in partnership with The Hummingbird Bakery.
- 60g unsalted butter, at room temperature
- 150g caster sugar
- 220g plain flour
- 1½ tsp baking powder
- ¼ tsp bicarbonate of soda
- ½ tsp salt
- 1 can of Heinz Cream of Tomato Soup
- 25g tomato paste
- 1 large free-range egg
- 50g unsalted butter, cubed
- 600g icing sugar
- 400g full-fat cream cheese, cold
- 270g double cream
- 2 leaves fresh basil
- Two 12-hole cupcake trays, lined with 24 standard muffin-sized paper cases
- Electric hand-mixer or electric stand mixer
- Ice cream scoop or food portioner
Preheat the oven to 180°C (160°C fan)/Gas 4.
Using a freestanding electric mixer with the paddle attachment (or use a handheld
electric whisk), beat the unsalted butter and caster sugar together until light and fluffy.
Crack the egg in a jug. Add the egg to the butter mixture and mix. Scrape down the sides of the bowl and mix again.
Add the plain flour, baking powder, bicarbonate of soda and salt to the mixture but don’t turn on the mixer.
Mix the Heinz Cream of Tomato Soup and the tomato paste together in a bowl. This will help the tomato paste to dissolve into the mixture and prevents lumps.
Turn the mixer onto a low speed and slowly add the soup mixture. Mix well on a medium speed. Turn the mixer off and scrape down the sides of the bowl. Then mix again to ensure everything is well incorporated.
Line your cupcake trays with cupcake cases then use an ice cream scoop or food
portioner to scoop your mixture into the cases until two-thirds full.
Bake in a preheated oven for 25 – 28 mins, or until the sponge bounces back when
touched. The top of the cupcakes should darken slightly. A skewer inserted in the centre should come out clean. Leave the cupcakes to cool in their trays for about 15 minutes before turning onto a wire cooling rack.
Allow the cupcakes to cool completely.
While your cupcakes are baking, it’s time to make your frosting. Wash the basil leaves and place them in a saucepan containing the cream. A milk pan or non-stick pan is ideal. Bring to a simmer on a low heat for around 1 minute.
Take the cream containing the basil leaves off the heat and pour the mixture through a sieve and into a bowl to remove the basil leaves. Allow the basil infused cream to cool down. This can take up to 30 minutes to cool completely.
While the basil infused cream is cooling put the unsalted butter, icing sugar and cream cheese into a mixing bowl and beat well until it comes together. You can use a freestanding electric mixer with the paddle attachment or a handheld electric whisk.
Turn the mixer up to a high speed to remove any lumps of butter or cream cheese and then turn the mixer off.
Change the paddle attachment on your mixer to a whisk attachment and then turn the machine on to a slow speed. Gradually pour the cold basil infused cream into the mixture and whisk on a high speed until light and fluffy.
Once your cupcakes are cool, it’s time to frost your cupcakes. Beat your frosting until
fluffy. Spoon out a generous scoop of frosting onto the top of your cupcakes. Using your palette knife decorate until the sponge is covered and add a swirl if you wish.
Optional: keep one of your unfrosted sponges and place in a food processor. Blitz for a few seconds until the sponge resembles fine crumbs. Sprinkle the crumbs over your cupcakes to decorate.
Funky Fact About Heinz Tomato Soup
The secret spice mix used for Heinz Cream of Tomato soup is made up in the factory by carefully weighing out amounts from a number of mixed spice boxes with a secret code as opposed to named spices so as to keep the recipe a secret. Only four people in the world know the exact ingredients of the spice mix.