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Grape Soda Cupcakes
Alyssa

Grape Soda Cupcakes

Enjoy fun and flavorful grape soda cupcakes topped with sweet grape frosting. A delightful treat that’s perfect for parties and celebrations.
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Ingredients Method

Ingredients
  

  • 4 egg whites room temperature: Egg whites provide structure and stability to the cupcakes, ensuring a light and fluffy texture.
  • ½ cup vegetable oil: This adds moisture and richness to the cupcakes making them tender. You can substitute with canola or sunflower oil for a similar effect.
  • 1½ cup grape soda Grape Crush: The star ingredient, grape soda, infuses the cupcakes with its sweet flavor and adds to the fun experience.
  • 15.25 oz white cake mix Pillsbury: This is the base of the cupcake, providing convenience and a reliable texture.
  • 0.14 oz unsweetened grape drink mix Kool-Aid: Enhances the grape flavor, allowing for a deeper taste.
  • 4-6 drops purple gel food color: This optional ingredient boosts the visual appeal lending a vibrant purple hue to the batter.
For the Buttercream Frosting:
  • 1 cup salted butter softened: Provides a creamy base for the frosting, along with a rich flavor.
  • 2 tsp vanilla extract: Adds warmth and depth to the frosting.
  • ¼ tsp almond extract: Enhances the flavor profile offering a subtle nuttiness that complements the grape.
  • 4 cups powdered sugar sifted: The primary sweetener for the frosting, giving it a light, fluffy texture.
  • 2-3 tbsp heavy cream: Used to adjust the consistency of the frosting making it easier to pipe.
  • 4-6 drops purple gel food color: Again to intensify the visual appeal of the frosting.
  • Optional: Purple sparkling sugar: A fun garnish that adds a sparkling finish to the cupcakes.

Method
 

  1. Preheat the oven: Begin by preheating your oven to 350°F (175°C) and lining a muffin tin with colorful cupcake liners.
  2. Mix wet ingredients: In a large mixing bowl, combine 4 egg whites, ½ cup vegetable oil, and 1½ cup grape soda. Whisk them together until fully blended.
  3. Incorporate dry ingredients: Gradually add 15.25 oz white cake mix and 0.14 oz unsweetened grape drink mix into the wet ingredients. Mix until combined, then add 4-6 drops of purple gel food color and stir until the batter is uniform in color.
  4. Fill the liners: Using a ladle or ice cream scoop, fill each cupcake liner about ⅔ full with the batter, ensuring even distribution for uniform baking.
  5. Bake: Place the muffin tin in the preheated oven and bake for approximately 15 minutes, or until a toothpick inserted into the center comes out clean.
  6. Cool: Remove the cupcakes from the oven and allow them to cool completely in the tin before transferring them to a wire rack.
  7. Prepare the frosting: While the cupcakes are cooling, make the buttercream frosting. In a medium bowl, beat 1 cup softened salted butter with 2 tsp vanilla extract and ¼ tsp almond extract until the mixture is light and fluffy.
  8. Incorporate sugar and cream: Gradually add 4 cups sifted powdered sugar, mixing at low speed to avoid a sugar cloud. Once combined, add 2-3 tbsp heavy cream and 4-6 drops purple gel food color, mixing until smooth.
  9. Frost the cupcakes: Using a piping bag fitted with your choice of tip, pipe the frosting onto the cooled cupcakes, creating swirls or peaks as desired. For a finishing touch, sprinkle with purple sparkling sugar if using.