ATC Reader Ami sent us this photo and recipe…
a soda cupcake recipe:
1 c soda (root beer, orange cream, black cherry, vanilla cream, etc.)
1/3 oil (you can sub applesauce for a lower fat version)
1 1/2 t vanilla extract (if you have other flavors that will work with your soda flavor, use 1 t of that flavor and a 1/2 t of vanilla)
1 1/4 c all purpose flour
1/2 c sugar
3/4 t baking powder
1/2 t baking soda
1/4 t salt
Preheat oven to 350. Mix wet and dry in separate bowls. Mix wet into dry. Don’t over mix! The batter should be bubbly from the vinegar and baking soda reaction and the soda itself! Fill 2/3 full into muffin pan with cupcake liners. It will make a dozen cupcakes. Bake for 18-22 minutes (depending on your oven), and check with a toothpick, it will come out clean when finished.
Depending on your soda flavor, chocolate ganache might be a great addition.
2/3 c chocolate chips
2 T soy milk
Heat up the soy milk on the stove or in the microwave if you’re really lazy. Mix in the chocolate chips when soy milk is just about to boil. The chips will melt when stirred. After fully melted, let it sit for a few minutes and drizzle over the cupcakes with a spoon or squeeze bottle.
Vanilla Buttercream Frosting
Can’t go wrong.
1/4 c shortening (or use all shortening)
1/4 c butter (or use all butter)
1 1/2 c confectioners sugar
1 T soy milk
1 t vanilla extract
Cream shortening and butter. Add sugar 1/2 c at a time. Slowly add milk, a little bit at a time. You may have to add a little bit more. Add vanilla last when frosting is at the desired consistency. Note: if you’re kitchen is ridiculously hot like mine at times, stick the frosting in the fridge right after you make it so it can set up a little bit. Add the frosting when the cupcakes have completely cooled.
Thanks for sharing Ami! It sounds amazing!