Soda Twist

Cream Soda Cupcakes with Almond Whipped Cream

I've been craving carbonated drinks but especially cream soda.  Cream soda is basically a vanilla flavored soda...that I put in these cupcakes!  This recipe doesn't call for baking soda (which usually helps it rise) because the carbonation in the drink makes up for it.  The original recipe uses Coca-Cola and is for a layer cake which can be found below.

The cake is buttery, soft and not too sweet with a kiss of vanilla.  The almond whipped cream adds a sophisticated but delicious topping.  It's like cream soda and cupcakes came together and had a food baby.

Cream Soda Cupcakes with Almond Whipped Cream Recipe
Adapted from Tasting Table

INGREDIENTS

Cake

1½ sticks, at room temperature

2 cups granulated sugar

2 cups all-purpose flour

½ teaspoon salt

1 cup cream soda

¼ cup whole milk

2 large eggs

Whipped Cream

1 pint heavy whipping cream

1/2 cup powdered sugar

1 1/2 tsp almond extract

DIRECTIONS

1. Preheat the oven to 350°. Set about 20 cupcake liners in the muffin tins. 

2. In a standing mixer fitted with a paddle attachment, beat the butter with the sugar on medium speed until light and airy, about 5 minutes. In a medium bowl, whisk together the flour, cocoa powder and salt and set aside. In another medium bowl, whisk together the cream soda and milk.

3. Add the eggs, one at a time, to the butter-sugar mixture, using a rubber spatula to scrape down the sides of the bowl as needed. Turn the mixer to low and alternate adding the dry and wet ingredients in three batches, starting and ending with the flour mixture and mixing until just combined. Divide the batter between the muffin tins. Place the muffin pans in the oven and bake until a toothpick inserted in the center comes out clean, 16 to 18 minutes.

4. Remove the cakes from the oven and set aside to cool completely.

5.  With a whip attachment, pour the cream into the bowl of stand mixer and beat until it forms soft peaks.  Add powdered sugar and extract and beat until medium to stiff peaks form.  Transfer to a pastry bag and top the cupcakes.