I am the first to admit if I can take a baking short cut, I totally will. Typically, I like to put the time and care into making things from scratch, like this lemon blueberry cake with citrus cream cheese frosting, but I don’t always have that kind of time. For these special occasions I revert to a magical recipe that requires just three things: boxed cake mix, cream soda, and a can of icing.
My husband has three loves in this world—metallica, me, and rainbow chip frosting. A few years ago they discontinued rainbow chip and my husband was so desperate for the sweet stuff that he took to the internet to try to buy some from Amazon (not even kidding). Well, a few weeks ago he found out that rainbow chips were back and that is when I decided to make this lower fat (not low calorie) version of these vanilla cupcakes.
Because these cupcakes contain no meat/dairy—I do believe they are vegan, but that’s like saying twizzlers are vegan—while they may be the case, they aren’t necessarily healthy. Also, I am pretty sure once you put the canned icing on the cupcakes aren’t vegan any longer.
Alas, I needed a quick fix and a tasty dessert because I wanted to husband to do some volunteer work with me this Friday and what better way to sweeten a deal than with some cupcakes.
- 1 Box Vanilla Cake Mix
- 2 c. Cream Soda Pop (or diet cream soda if you are want to cut out more calories)
- 1 can Rainbow Chip Icing
Preheat the oven to 350. In a bowl add two cups of the cream soda to the vanilla cake mix and mix. Next, you’ll want to generously coat your cupcake pan with cooking spray, as the cupcakes will be slightly sticky once they come out. Pop your cupcakes in the oven for 20 minutes until golden brown. The time you take in the oven may be a little longer or shorter depending on the size of the molds in your cupcake tin—mine are larger cupcakes so they take the full twenty minutes.
Once your cupcakes are completely cooled, take them out of the tin, ice them and enjoy!