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Tomato Soup Cupcakes

3/4 cup shortening
1 1/4 cups granulated sugar
1 teaspoon cinnamon
1 teaspoon cloves
1 teaspoon baking soda
2 eggs
3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon nutmeg
1 can tomato soup
3/4 cup water

Cream shortening and sugar. Add eggs. Mix together soup, water, baking soda. Add alternately with the dry ingredients. Stir well. Pour into greased muffin tins. Bake in preheated oven at 350 degrees for 25 to 30 minutes. Cool and frost with:

Minute Fudge Frosting
1 ounce baking chocolate
1/4 cup shortening
1/4 teaspoon salt
1 cup granulated sugar
1/3 cup milk
1 teaspoon vanilla extract

Mix first five ingredients; bring to a boil, stirring constantly. Boil one minute. Remove from heat, and beat until lukewarm. Add vanilla extract. Beat until thick enough to spread.

Makes 24.

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