Vanilla Cream Soda Cupcakes with White Chocolate Buttercream

I've had some requests for the recipe of the cupcakes I made last night for my boss's birthday today (which were a hit!) - so, here you go!

Vanilla Cream Soda Cake Batter

(NOTE: You can doctor a box mix if you're short on time or just wanting a similar result without all the extra effort. Just buy a box of white cake mix and replace the water with the cream soda.)

2 cups all-purpose flour
1 3/4 cups baker's sugar (superfine sugar)
2 teaspoons baking powder
1 teaspoon baking soda
1 1/4 teaspoons salt
4 tablespoons shortening
1 1/2 cup Vanilla Cream Soda
2 tablespoons vegetable oil
3 large egg whites

1. Combine flour, sugar, cocoa, baking powder, baking soda, and salt in a large bowl. Stir to combine. Add shortening, then use an electric mixer on medium speed to blend shortening into dry ingredients. Mix until no chunks of shortening are visible. This is your cake mix, which you can keep in a sealed container for several months until you are ready to make the cupcakes.

2. Pre-heat oven to 350 degrees F. Line cupcake pans. Batter will make approx. 24 to 30 cupcakes.

3. Blend dry cake mix (from step #1) with cream soda, oil and eggs in a large bowl with an electric mixer at low speed until moistened. Increase speed to medium and beat for 2 more minutes.

4. Pour batter into lined cupcake pans and bake for 19 to 22 minutes.

5. Allow to cool for 1 hour.


White Chocolate Buttercream - This recipe is courtesy of Baked

6 ounces white chocolate, coarsely chopped
1 1/2 cups sugar
1/3 cup all-purpose flour
1 1/2 cups milk
1/3 cup heavy cream
1 1/2 cups (3 sticks) unsalted butter, soft but cool, cut into small pieces
1 teaspoon pure vanilla extract

Using either a double boiler or a microwave oven (see page 23), melt the white chocolate and set it aside to cool.

In a medium heavy-bottom saucepan, whisk the sugar and flour together. Add the milk and cream to cook over medium heat, whisking occasionally, until the mixture comes to a boil and has thickened, about 20 minutes.

Transfer the mixture to the bowl of an electric mixer fitted with the paddle attachment. Beat on high speed until cool. Reduce the speed to low and add the butter; mix until thoroughly incorporated. Increase the speed to medium-high and beat until the frosting is light and fluffy.

Add the vanilla and white chocolate and continue mixing until combined. If the frosting is too soft, put the bowl in the refrigerator to chill slightly, then beat again until it is the proper consistency. If the frosting is too firm, set the bowl over a pot of simmering water and beat with a wooden spoon until it is the proper consistency.