The other day, when Hubby and I were shopping, we stumbled upon some 2L bottles of pop, for only $.98. So, we scooped up a bunch of flavours, that we'd never buy a whole case of. We came home with several bottles of lime, root beer, orange and pink cream soda. The only problem is, we haven't been drinking them fast enough and they tend to get flat by the third day. Which was the case with the cream soda. I was trying to think of something to make with it, and cupcakes immediately came to mind.
You could use regular cake mix for these, I bet they'd be a bit better than the angel food cake ones I made. Though these weren't gross, they did become sticky the next day. When biting into the cupcakes, on the following day, they kind of compacted and were very chewy. The first day, they were light and airy, so I'm sure plain ole white cake mix would have been better. The frosting is out of this world. I loved how creamy and fluffy it became, as I beat the cream soda into it. Queenie, only liked the frosting (she so takes after her mommy!), while Mr. B loved everything about the cupcakes. These are a fun way to jazz up cupcakes.
Pink Cream Soda Cupcakes
1 box cake mix (I used Angel Food Cake, but white would work better)
1 1/2 C (or 1 can) of Pink cream soda
1/3 C softened butter
3 C powdered sugar
1/4- 1/3 C cream soda
Preheat oven to 350 degrees. Line a muffin tin, with paper liners. Set aside.
In a large bowl, mix together the cake mix and 1 1/2 C soda. Fill liners to 2/3 full and bake according to directions on the back of the cake mix box. Let cool completely.
Once cupcakes are cool, prepare the frosting by beating the butter until fluffy and very pale in colour. Slowly add in the powdered sugar, 1/2 C at a time, beating well between each addition. Once all the powdered sugar has been added, add in remaining cream soda, one TBS at a time, until desired consistency is acheived. Beat for 5 minutes, to get a nice fluffy frosting. Scoop into a large piping bag, or zip top bag and pipe onto cooled cupcakes.
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