When I was experimenting with the Bubblegum Cupcakes, I also came up with a Grape Soda cupcake. Both use the basic white cupcake recipe I blogged about with the bubblegum cupcakes.
I guess I was having a bit of nostalgia for those long summer days when your mom let you and your siblings ride your bikes up to the local convenience store. I usually choose some form of Grape or Strawberry Soda.
Grape Soda Cupcake Batter
2-4 tbs grape soda
- Chill the mixing bowl in the freezer for 5 minutes, and then beat whipping cream until soft peaks form. Scrape it into another bowl and set in the fridge.
- Preheat the oven to 350°F. Line 2 muffin/cupcake pans with standard cupcake liner. Rinse out the mixing bowl.
- Cream the butter and sugar on medium until it’s very creamy, about 5 minutes.
- While that’s mixing, sift the flour, baking powder and salt into a medium-sized bowl.
- Beat the eggs.
- With the mixer still on medium, switch between adding the flour mixture and eggs. Make sure you start and finish with the flour mixture.
- Add the grape soda.
- Then continue mixing on medium for 2 minutes.
- Lastly, using a rubber spatula, fold the whipped cream into the cake batter.
- Fill your cupcake liners about 2/3 full. Then, bake until a toothpick comes out clean or with a few crumbs. It’s about 15-16 minutes.
- Allow the cupcakes to cool thoroughly. Then, frost. I like to use the big star tips. Finish with sanding sugar or pearls.
- Beat butter until creamy.
- Slowly add a cup of powdered sugar at a time.
- After about 2-3 cups, add the heavy cream and grape soda
- Add an entire flavor packet of Koolaid grape drink mix.
- Once all powdered sugar is added, beat for an additional 5 minutes until light and fluffy.
- Frost once cupcakes are thoroughly cooled. I like to use the big star tips. Finish with sanding sugar (I used white) or pearls.