Cream Soda

Cream Soda 

Cake Mix Cupcakes

ingredients

For the cupcakes: – 1 cup cream soda – 1 box white cake mix For the buttercream: – 2 cups cream soda – 1 cup butter – 3-4 cups powdered icing sugar

Preheat the oven to 375F. Line two muffin pans with cupcake liners.

1

Place the 2 cups of cream soda for the buttercream in a saucepan bring to a boil and simmer until the cream soda is reduced to approximately 1/2 cup. Pour into a mason jar and place in the fridge to cool.

2

In a large mixing bowl, beat together the cream soda and white cake mix for 2 minutes, until light and completely combined.

3

Use a cookie scoop to portion out the cupcake batter into the prepared liners.

4

Bake the cupcakes for 18-22 minutes, until an inserted toothpick comes out clean.

5

Bake the cupcakes for 18-22 minutes, until an inserted toothpick comes out clean. Cool the cupcakes completely as you prepare the buttercream.

5

Place the butter and icing sugar in a large mixing bowl and beat together until completely combined. Add 2 Tablespoons of the reduced cream soda syrup, then taste and adjust with more cream soda syrup.

6

Scoop the frosting into a piping bag and twist the end to secure.

7

Snip 1″ off the bottom of the piping bag and then swirl the buttercream onto each cupcake.

8

Use an offset spatula to smooth down the frosting.

9

Place the sprinkles in a shallow bowl and then dip each cupcake, frosting-side down into the bowl to decorate.

10

Serve and enjoy. 

11

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