Heat the oven to 350°F. Place paper 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. Stir in the carrot and raisins. Spoon the batter into the muffin-pan cups.Bake for 20 minutes or until a toothpick inserted in the center comes out clean. Remove the cupcakes from the pan and cool completely on a wire rack.Stir the confectioners' sugar and juice in a small bowl until the mixture is smooth. Spread the glaze on the cupcakes.
1 box (about 18 ounces) spice cake mix1 can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup0.5 cup water2 egg1 medium carrot, shredded (about 1/2 cup)0.5 cup raisins1 cup confectioners' sugar2 tablespoons unsweetened apple juice
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