Description
Delight in these vibrant and fun Grape Soda Cupcakes, featuring a moist white cake infused with grape soda and grape drink mix, topped with a creamy, purple-tinted buttercream frosting. Perfect for parties or a unique treat, these cupcakes bring a burst of fruity flavor and eye-catching color to your dessert table.
Ingredients
Cake
- 4 egg whites (room temperature)
- ½ cup vegetable oil
- 1½ cup grape soda (I used Grape Crush brand)
- 15.25 ounces white cake mix (I used Pillsbury brand)
- 0.14 ounce packet unsweetened grape flavored drink mix (I used Kool-Aid brand)
- 4-6 drops purple gel food color (I used Sunny Side Up Bakery brand, Regal Purple)
Frosting
- 1 cup (2 sticks) salted butter (softened)
- 2 teaspoons pure vanilla extract
- ¼ teaspoon pure almond extract
- 4 cups powdered sugar (sifted)
- 2-3 tablespoons heavy cream
- 4-6 drops purple gel food coloring (I used Sunny Side Up Bakery brand, Regal Purple)
- Purple sparkling sugar (optional garnish; you can also use purple sanding sugar)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line a standard muffin tin with cupcake liners for easy removal and cleanup.
- Mix Wet Ingredients: In a medium mixing bowl (2-3 quarts), combine the egg whites, vegetable oil, and grape soda. Use a handheld mixer on medium-low speed to blend these ingredients until well combined.
- Add Dry Ingredients and Color: Reduce mixer speed to low and add the white cake mix along with the unsweetened grape drink mix. Mix just until everything is incorporated into a uniform batter. For a deeper purple color, add 2-3 drops of purple gel food coloring and mix until fully blended.
- Fill Cupcake Liners and Bake: Spoon the batter into the cupcake liners, filling them about two-thirds full. Bake for approximately 15 minutes, or until a toothpick inserted in the center comes out with only a few moist crumbs. Start checking around 12 minutes to prevent overbaking.
- Cool Cupcakes: Carefully remove the cupcakes from the oven and transfer them to a wire rack to cool completely before frosting.
- Prepare Frosting - Beat Butter and Extracts: In a stand mixer or large bowl with a handheld mixer, beat the softened butter, vanilla extract, and almond extract on medium-high speed for 1 to 1½ minutes until the mixture is light and fluffy.
- Add Powdered Sugar and Cream: Lower mixer speed to low. Gradually add sifted powdered sugar, about 1 cup at a time, alternating with a tablespoon or two of heavy cream until all powdered sugar is incorporated and you reach your desired frosting consistency.
- Color the Frosting: Increase the mixer speed to medium and beat the frosting until smooth. Then, on medium speed, add 4-6 drops of purple gel food coloring and mix just until the color is uniform with no visible streaks.
- Prepare Piping Bag: Fill a disposable piping bag fitted with your favourite shaped tip, or use a gallon-size ziplock bag with a corner snipped off, with the purple frosting.
- Pipe Frosting on Cupcakes: Hold the piping tip about ½ inch above each cooled cupcake and apply steady, even pressure to swirl the frosting in a spiral pattern across the top.
- Garnish and Serve: Sprinkle the frosted cupcakes with purple sparkling sugar or sanding sugar for a festive touch. Serve and enjoy!
Notes
- Use room temperature egg whites to ensure better incorporation and fluffiness in the batter.
- If you prefer a more intense grape flavor, you can add a few additional drops of purple food coloring, but avoid overmixing to prevent tough cupcakes.
- Monitor baking times closely as oven temperatures vary; check cupcakes starting at 12 minutes.
- Allow cupcakes to cool completely before frosting to prevent the buttercream from melting.
- For a dairy-free version, substitute butter with a plant-based alternative and use non-dairy cream in frosting.
