I am entering these Raspberry Italian Soda Cupcakes in the Creative Recipe Contest hosted by Confessions of a Cookbook Queen and Cookies and Cups.
Raspberry Italian sodas and me go way back. So in homage of my beverage bestie, I made these cupcakes!
The cupcake batter swirls together like the raspberry syrup and cream in an Italian soda. The raspberry frosting is sweetly delicious. And the white chocolate ganache mimics the way the cream is poured on top of the Italian soda.
Make these today and you'll have a new best friend :)
Raspberry Italian Soda Cupcakes
16.5 oz box of white cake mix
1 1/2 cups (or 12 oz can) of club soda
1/4 cup whipping cream
1/4 cup raspberry syrup (I used Torani brand)
Preheat oven to 350 degrees. Mix together the cake mix and club soda. Divide the batter into two bowls. In one bowl, stir in the cream. And in the other bowl, stir in the raspberry syrup. Pour one bowl of batter into the other bowl, and stir just a few times. You want to swirl the colors, but not mix them together. Fill muffin tins 2/3 full, and bake for 15 minutes. Let cool completely before decorating.
2 sticks of butter, room temperature
6 tablespoons of raspberry syrup
4 cups powdered sugar
Red food coloring (optional)
Cream together the butter, raspberry syrup, and food coloring (if using). Add the powdered sugar, a little at a time. Once all of the powdered sugar is added, beat on high for about two minutes.
White Chocolate Ganache:
1/2 cup white chocolate chips
2 tablespoons whipping cream
Put the white chocolate chips and whipping cream in a microwave-safe bowl. Microwave in 15 second intervals and stir after each 15 seconds until the chocolate chips are melted and the ganache is smooth. Let the ganache cool to room temperature before using.
Pipe the frosting onto the cupcakes. Drizzle the ganache over the cupcakes and top with a cherry. Enjoy!
Adapted from Cherry Vanilla Dr. Pepper Cupcakes by Confessions of a Cookbook Queen