Grape Soda Cupcakes (Print Version)
# Ingredients:
→ Cupcake Batter
01 -
4 egg whites, room temperature
02 -
½ cup vegetable oil
03 -
1 ½ cup grape soda
04 -
15.25 ounces white cake mix
05 -
.14 ounce unsweetened grape flavored drink mix
06 -
4-6 drops purple gel food color
→ Buttercream Frosting
07 -
1 cup salted butter (2 sticks)
08 -
2 teaspoons pure vanilla extract
09 -
¼ teaspoon pure almond extract
10 -
4 cups powdered sugar, sifted
11 -
2-3 tablespoons heavy cream
12 -
4-6 drops purple gel food coloring
13 -
Purple sparkling sugar, optional garnish
# Instructions:
01 -
Preheat the oven to 350°F. Line a regular sized muffin tin with cupcake liners.
02 -
In a medium mixing bowl, combine egg whites, vegetable oil and grape soda using a handheld mixer on medium-low speed until well mixed.
03 -
Lower mixer speed to low. Add cake mix and grape drink mix. Mix just until incorporated and batter is uniform in color. Add purple gel food coloring if desired for deeper color.
04 -
Fill cupcake liners ⅔ full. Bake for 15 minutes, or until a toothpick comes out with just a few crumbs. Remove from tin and cool completely on a wire rack.
05 -
Beat softened butter, vanilla and almond extract for 1-1½ minutes until light and fluffy using a stand mixer or handheld mixer on medium-high speed.
06 -
Lower mixer speed and add sifted powdered sugar 1 cup at a time, alternating with heavy cream. Increase to medium-high speed until smooth. Add purple gel food coloring and mix until uniform.
07 -
Fill a piping bag fitted with a shaped tip with frosting. Pipe in a spiral pattern over each cooled cupcake. Sprinkle with purple sparkling sugar if desired.
# Notes:
01 -
Store cupcakes in the refrigerator for up to 4 days.
02 -
These can be frozen for up to 1 month. Thaw overnight in the refrigerator before serving.
03 -
You can substitute store brand grape soda or Nehi for grape Crush.
04 -
Generic grape drink mix can be used instead of Kool-Aid brand.
05 -
This recipe can make 48 mini cupcakes instead of regular size.