Soda Can Cupcakes Or Cake Recipes

Steps:

• Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
• In large bowl, beat dry cake mix and carbonated beverage with electric mixer on low speed 1 minute, then on medium speed 2 minutes, scraping side of bowl. Divide batter among cups.
• Bake 15 to 18 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes; remove to cooling rack to cool completely, about 1 hour. If desired, frost with Betty Crocker™ frosting.

Steps:

• 1. Preheat your oven to 350°; Line muffin pan with liners.
• 2. In a medium bowl combine your soda and cake mix, stirring with a whisk until most of the lumps are gone. Fill each liner 1/2-2/3 full of batter.
• 3. Bake for 18-20 minutes until cupcakes are springy and toothpicks comes out clean. Let cool completely before frosting.
• 4. Combinations: --Spice cake mix w/ diet orange --Banana cake mix w/ diet root beer --Lemon cake mix w/ diet 7-up --Chocolate cake w/ Diet coke or cherry coke --Lemon cake w/ Diet ginger ale --Orange cake w/diet Mountain Dew --Lemon cake w/ Diet Lemon lime --Angel Food w/ Diet Orange --White w/ Diet Orange --Yellow cake w/ Diet orange --White cake w/ Diet Peach --White w/ diet ginger ale --Chocolate cake w/ Diet cherry coke --Devils food w/ diet vanilla coke --Chocolate cake w/ root beer --White cake mix w/ diet sprite --Red Velvet w/ Diet Cherry Vanilla Dr Pepper --Pineapple cake w/ diet Squirt

Steps:

• Mix one box of cake mix with one 12 oz (255 ml) can of soda.
• Pour into a greased glass baking dish.
• Bake at 350°F (180°C) for 30-40 minutes (depends on the cake mix/soda combination). Make sure not to touch it until it's cool.
• Enjoy!

Steps:

• Make the cupcakes: Heat the oven to 350 degrees Fahrenheit/180 degrees Celsius. Line a standard muffin tin with 12 paper liners.
• Use a small, sharp knife to trim the ends of the lemon and then cut away all the skin and pith. Slide your knife between the membranes to release the segments, then roughly chop each segment into 3 or 4 pieces. You need 24 pieces in total. Stuff each of the raspberries with the lemon pieces and set aside.
• Add the butter, sugar and cream-soda extract to the bowl of a stand mixer with the paddle attachment in place. (Alternatively, do this in a large bowl with a hand-held mixer). Mix on medium-high speed for about 3 minutes, or until pale, fluffy and aerated. Scrape down the sides if needed, then turn the speed to medium and add the eggs, one at a time, making sure each is completely incorporated.
• Scrape the bowl. Then, with the speed on medium-low, add the mascarpone, flour, baking powder and salt, and mix to combine. Turn the speed to medium and mix for 15 seconds, or until everything is smooth and evenly combined. Use two spoons to evenly divide the batter among the liners, so they are about two-thirds full. Press two raspberries, hole sides up, into the center of a cupcake so they're submerged halfway in the batter. Repeat with the remaining berries and cupcakes.
• Bake for 30 minutes, or until springy to the touch and a toothpick inserted into the center comes out clean. Leave to cool for 5 minutes, then carefully transfer the cupcakes to a wire rack to cool completely.
• Once the cupcakes are cool, make the toppings: Blitz the raspberries into a smooth purée using a small food processor or blender. (Alternatively, mash them very thoroughly with a fork.) For the frosting, add the mascarpone, cream, sugar and cream-soda extract to the bowl of a stand mixer with the whisk attachment in place. Start the mixer on low, then gradually increase the speed to medium-high and whisk for about 1½ minutes, or until soft to medium peaks form. You don't want it to be runny at all. (Alternatively, do this in a bowl with a hand-held mixer.) Add the blitzed raspberries, stirring just 3 or 4 times and not more so that the frosting is streaky with red bits throughout.
• Fit a piping bag with a star-shaped piping tip (about 1 ¼-inches/30-millimeters wide) if you have one. (Alternatively, snip a hole in a piping bag or resealable plastic bag.) Place the bag tip-side down into a cup and fold the top over the rim to help keep it upright. Use a spatula to transfer the mascarpone cream to the bag and then pipe tall swirls of the cream on top of the cupcakes. Just before serving, sprinkle with the meringue and, if using, the popping candy.

Steps:

• CAKE: Stir the soda into the cake mix - nothing else; no eggs, no oil just diet soda. Spray a 9x13 baking pan w/baking spray and bake according to cake mix directions. If making cupcakes, place liners in a muffin pan and use a standard ice cream scoop to place one level portion into each cup. Approximately, 1/4 cup.
• FROSTING: Fold the pudding into the cool whip. Add half the milk and keep adding a as much of the remaining milk as you'd like to get the consistency you prefer. Frost COMPLETELY COOL cake. Cut into 2"x2" square servings and serve.