1 c. sugar
1/3 c. Crisco
2 c. flour
1 can tomato soup
1 tsp. cinnamon
1 tsp. ground cloves
1 tsp. baking soda, dissolved in 1 tbsp. water

Cream sugar and Crisco; add tomato soup. Add spice and baking soda; mix in flour. Fill cup cake papers 2/3 full. Bake at 375 degrees for 20-25 minutes.

When cool, ice with canned vanilla or cream cheese icing. Yields 12 cupcakes.