Cream Soda Cupcakes

Originally posted 08/06/2013

This is one of my go-to cake recipes as they’re so easy to make but never fail to impress. I’ve always been a fan of the unusual but lovely fragrant vanilla taste of cream soda and I think it’s the perfect addition to a cupcake, especially the icing. In fact, I think they should manufacture a perfume with the scent of these cupcakes – it’s divine! The little straws were a nifty last minute brainwave for a simple but eye-catching finishing touch 🙂

Just an aside, but cream soda makes a delicious addition to the raspberry ripple ice cream flavour squash I mentioned in my post here: – perfect with ice and a straw on a hot summer’s day 🙂

INGREDIENTS – makes approx. 10-12 small cupcakes

For the cakes:

  • 115g/4 oz self-raising flour
  • 115g/4 oz caster/granulated sugar
  • 115g/4 oz margarine/butter
  • 2 eggs
  • Quarter tsp baking powder
  • 2 tbsp cream soda
  • 2 tsp vanilla extract

For the icing:

  • 225g/8 oz icing sugar
  • 115g/4 oz butter (unsalted if preferred)
  • 2 tsp cream soda
  • 1 tsp vanilla extract
    + 4 stripey plastic straws (optional)


For the cakes:

  1. Pre-heat the oven to 180 degrees C (or 160 fan) and line a baking tray with 12 paper cake cases.
  2. Whisk the margarine/butter and sugar together in a large mixing bowl until pale then whisk in the eggs.
  3. Fold in the flour, baking powder, vanilla extract and cream soda until a batter of a soft dropping consistency has formed. If it’s too runny, add a little more flour.
  4. Drop the mixture into the paper cases using a teaspoon until they’re each about three quarters full.
  5. Pop in the oven and bake for about 12-15 minutes until a cocktail stick inserted into the sponge comes out clean.
  6. When baked, place on a wire rack and leave to cool. At this stage the cakes can be frozen for icing at a later date if you wish.

For the icing:

  1. Place the butter, vanilla extract and cream soda into a bowl and whisk while gradually adding the icing sugar until a thick, fluffy mixture has formed. If it’s too runny, add some more icing sugar. The longer you whisk it for, the whiter the icing will become.
  2. Spoon the icing into a piping bag with a nozzle of your choice attached (I used a large circular one) and pipe onto the cakes or simply spread it on using a palette knife.
  3. Use scissors to cut the four plastic straws into pieces of about 3-4ins in length and push one piece into the side of each cake for a neat finishing touch. You could also add some rainbow sprinkles if you fancy.

Edit: I increased the quantities in this recipe to make a giant cupcake with added chocolate finger biscuits and a sugarpaste cherry for my brother’s birthday as he loves cream soda!


Categories: cupcakes | Tags: , , , , , , , , , | 2 Comments

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2 thoughts on “Cream Soda Cupcakes

  1. Those mini straws are so cute!

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