Soda Pop Cake and a Swiss Meringue Buttercream

So everyone likes to eat less calories but still have a great taste, right!?  Well this is a perfect way to cut a few calories.  All you need is any flavor or box cake mix, and a diet soda.  I made chocolate cake mixed with diet coke and it was so moist and delicious!  You can do this with any flavor soda and any flavor cake.  I was very skeptical at first but I tried the batter and it had no cola flavor, and tasted just the way it would have if you used the eggs, oil, and water.  Then the cupcakes cooked pretty fast and puffed up really nicely.  Then came the taste test and it was truly amazing.  I don't think that I will ever follow the directions again, the soda method is crazy good!


Now about the buttercream.  This recipe is so light and fluffy you could eat the whole bowl and not have a stomach ache.  You can add whatever flavor you want also, so it is a good base recipe.  It is a little harder to make, and takes more time, but it is definately worth the effort!  

Now my friend Monica and I made these for our friend Alysha's 23rd birthday.  I hope you enjoyed your cupcakes Alysha!!!!  

Happpy Birthdayyy!!!  

Cake Mix Directions:

1 Box of cake mix, any flavor

1 Can of Diet Soda

1. Set oven to directions on box.
2. Empty box mix into medium size bowl. Open can of soda and pour all around the bowl.  With a hand mixer, mix the ingredients together til you get a nice batter.  
3. Fill the Cupcakes liners 2/3 full and bake for about 15-18 minutes, or until a toothpick comes out clean.  Cool for at least 10 minutes.
4. Frost and enjoy!!

Swiss Meringue Buttercream - from Martha Stewart
Ingredients:
1 1/2 Cup Sugar
6 Egg Whites
Pinch of Salt
1/4 Teaspoon Cream of Tartar
2 Cups of Butter, unsalted and room  temperature, cut into tablespoons
1 Teaspoons Vanilla


This recipe makes enough to frost a 2 layer cake or frost 24 or more cupcakes, depending on the amount of frosting per cupcake...

1. Heat sugar and eggs: Bring a saucepan filled with about 2 inches of water to a simmer. Meanwhile, combine sugar, egg whites, and salt in a large heat-proof mixing bowl. Set bowl over (not in) simmering water, and whisk until whites are warm to the touch and sugar is dissolved, 2 to 3 minutes. (Heating the eggs relaxes their proteins, enabling the eggs to whip up higher and more quickly; the sugar also melts, for a silky smooth consistency.) Test by rubbing between your fingers; the mixture should feel smooth.
2. Whip meringue: Attach bowl to a standing electric mixer fitted with the whisk attachment, and beat on low speed until foamy. Add cream of tartar, and beat on medium-high speed until stiff, glossy peaks form and mixture is cooled completely, about 10 minutes.
3. Mix in butter: Reduce speed to medium-low; add butter 2 tablespoons at a time, beating to incorporate fully after each addition. Don't worry if the buttercream appears curdled at this point; it will become perfectly smooth again with continued beating. After all the butter has been incorporated, beat in vanilla.
4. Finish: Switch to the paddle attachment. Beat on the lowest speed to reduce air bubbles, 3 to 5 minutes. Let stand, covered with plastic wrap, at room temperature. (If not using the same day, transfer to airtight containers and store in the refrigerator up to 3 days or the freezer up to 1 month. Before using, bring to room temperature; beat with paddle attachment on the lowest speed until smooth and pliable, about 10 minutes.)
5. I frosted the cupcakes with a large pastry bag and a 1M tip, and sprinkled them with some pink sprinkles.

Read more at Marthastewart.com: Swiss Meringue Buttercream - Martha Stewart Recipes 




Check out Sweets for Saturday 2 on Sweet as Sugar Cookies blog!
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