Glazed Carrot Raisin Cupcakes
From: Campbell’s Kitchen
Prep: 10 minutes
Bake: 20 minutes
1 box (about 18 oz.) spice cake mix
1 can (10 3/4 oz.) Campbell’s® Condensed Tomato Soup
1/2 cup water
1 medium carrot, shredded
1/2 cup raisins
1 cup confectioners’ sugar
3 tbsp. apple juice
PREHEAT oven to 350°F. Place liners in 24 (2 1/2″) muffin-pan cups.
COMBINE cake mix, soup, water and eggs in large bowl and mix according
to package directions. Fold in carrot and raisins. Spoon batter into
BAKE 20 min. or until done. Cool completely.
MIX sugar and juice until smooth. Spread on cupcakes. Makes 24.