Oh, yes I did!

These lovelies were inspired by my first trip to the Bulk Barn, prompted by everyone on Twitter telling me how much I was missing in life by not frequenting said store. And I mean everyone. I think even Jessica Alba chimed in at one point and said “Are you crazy??”

Ok, well maybe not Jessica Alba, but you hear what I'm sayin' right?  I do follow her, I mean, I have to follow a couple celebs for kicks and since my second husband Ryan Reynolds doesn't have a twitter account that I can stalk  read,who else is there?

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And she WOULD like these cupcakes, you know.

The point behind my ruminating on whether Jessica Alba would like my cupcakes is that I cave under mass peer pressure, I just can't handle it. Especially when I think I am missing out on something cool.  And everyone on The Twitter was telling me I was missing out.

So off I went.

And this magpie was surrounded by all that is good in this baking world. Bulk barrels of every baking ingredient you could imagine and some that I couldn't. Army gummy men? Check. Every type of salted licorice? Check.

So I wandered the store in a blissful haze, until I came to the side that held the small bins.

And saw a rainbow of colored sugar.

I had to slap my self multiple times to not buy every single color. We have a rule. We are moving. Everything we buy now we have to move. I hate moving. So every purchase is punishing myself because everything I buy that is not consumed in the next two weeks I have to pack, then move.

It's twisted logic for sure but it actually seems to work well.

This time it did, as I promised myself a “load up the new pantry” trip to Bulk Barn.

Really, I should go buy myself something pretty to celebrate the fact that I resisted shopping.

 Ingredients Needed:

1 cup of butter
2 cups of sugar
4 eggs
4 cups of cake flour
1 tsp vanilla
1/2 tsp baking soda
1/2 tsp of salt
1/2 tsp baking powder
1 3/4 cups of grape pop

Neon Food coloring pack

Ingredients for The Best Buttercream Icing Ever

Purple colored sugar

Cream the butter and sugar until well blended. Add  your eggs one at a time, mixing well after each is added, then add in the vanilla.

Whisk the flour, baking soda,salt and baking powder together in a small bowl.

This is where the food coloring comes in. First, let's not pretend there is anything remotely healthy about these cupcakes, so let's not worry about dye. We just poured grape soda into the mix. Some dye is really not going to tip the balance.

On the neon package there are combos to make all sorts of colors. Choose the purple one you like then add the drops -according to the instructions on the package needed to achieve your chosen color- to the grape soda. The grape soda alone will not color these cupcakes. I put in a triple dose of the purple to make the batter color you see in these pictures.

Once you are done that, add the dry mixture to the butter/egg/sugar alternately with the grape soda pop.

And this is what you get. If it's not dark enough, quickly mix in another batch of food coloring.

Pour into cupcake liners about 3/4 full. These are a thicker, moist cupcake and they do not rise a lot. I made most of these into mini cupcakes in small muffin tins and those can bake up anywhere from 10-15 minutes, a lot faster than large ones.

Bake at 350 degrees for 22-25 minutes. Cool completely.

Voila.  Purple inside.

Of course, you use my Best Buttercream Icing Ever recipe and decorate these little beauties with a swirly top. I am developing an affinity for mini cupcakes lately, they are just the right size for kids and adults alike and the smallness just makes them so dang cute you can't resist them.

Once they are iced, sprinkle the tops with the colored sugar.

This made one and half dozen large and 2 dozen minis. This will make 3 dozen large cupcakes and about a bazillion mini's. Really. I can't count that high. But let's go with a decent 7 dozen.

I'm not going to lie to you, these are such a kid pleaser it's unbelievable. We took almost two dozen mini's to a playdate and the kids were in seventh heaven.  The flavor is good, they do actually taste quite a bit grape pop-ish and the look, oh my friends, the look is what really makes these adorable. The shrieks of joy from eating “a purple cupcake!” will resonate through the house – and that's just the adults-  little hands will gleefully scoop up two at a time and that crunchy purple sugar..well…

..it just takes the cake.

Love,

The Purple is my Favorite Color Magpie

3.5 from 4 votes
Grape Soda Pop Cupcakes
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
Adorable homemade grape soda pop cupcakes.
Course: Dessert
Cuisine: Cupcakes
Servings: 36
Calories: 249 kcal
Author: Karlynn Johnston
Ingredients
  • 1 cup butter
  • 2 cups sugar
  • 4 eggs
  • 4 cups cake flour
  • 1 tsp vanilla
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1 3/4 cups grape pop
  • Neon food colouring pack
  • Ingredients for the Best Buttercream Icing Ever:
  • 1 cup salted butter
  • 3 tsp vanilla
  • 4 cups icing sugar
  • 4-5 tbsp coffee cream
  • Purple coloured sugar
Instructions
  1. Cream the butter and sugar until well blended. 
  2. Add your eggs one at a time, mixing well after each is added, then add in the vanilla.

  3. Sift the baking soda, salt and baking powder together in a small bowl. 

  4. This is where the food coloring comes in. First, let's not pretend there is anything remotely healthy about these cupcakes, so let's not worry about dye. We just poured grape soda into the mix. Some dye is really not going to tip the balance. On the neon package there are combos to make all sorts of colors. Choose the purple one you like then add the drops -according to the instructions on the package needed to achieve your chosen color- to the grape soda. The grape soda alone will not color these cupcakes. I put in a double dose of the purple to make the batter color you see in these pictures. 

  5. Once you are done that, add the dry mixture to the butter/egg/sugar alternately with the grape soda pop. 

  6. Pour into cupcake liners about 3/4 full. These are a thicker, moist cupcake and they do not rise a lot. I made most of these into mini cupcakes in small muffin tins and those can bake up anywhere from 10-15 minutes, a lot faster than large ones. 

  7. Bake at 350 degrees for 22-25 minutes. 

  8. Cool completely. Ice and sprinkle the tops with the colored sugar.
Nutrition Facts
Grape Soda Pop Cupcakes
Amount Per Serving (36 g)
Calories 249 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 6g 30%
Cholesterol 45mg 15%
Sodium 147mg 6%
Potassium 30mg 1%
Total Carbohydrates 35g 12%
Sugars 25g
Protein 2g 4%
Vitamin A 6.8%
Calcium 1.1%
Iron 1.3%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

1
Author

Hey guys, I'm Karlynn! Welcome to The Kitchen Magpie, my website full of family friendly recipes, cocktails & homesteading tales of chickens & cows from the family farm! Make sure to check out my bestselling cookbook, Flapper Pie & a Blue Prairie Sky ,stay tuned for info on my second cookbook!

33 Comments

  1. This is absolutely the WORST cupcake or cake recipe I have ever used. Hands down, simply the worst! I followed the directions to a T, using the very best ingredients and all organic, and it was tough, dry, and tasted like terrible grape-flavored liquid medicine. My kids hated it and I had to throw the rest out. I never, ever do that. I am considered an excellent baker who rarely has a big fail. Oh, and the “best buttercream icing recipe” is the worst buttercream icing or frosting recipe I have ever tried. I only use buttercream icing – never the whipped cream or fake stuff. This is too salty, too thick, even with more cream, and the salt overwhelms the flavor entirely, and I like salt!

    • Stacy K Wayne Reply

      Staci buy a yellow cake and strawberry soda dttawberry jello and cool whip u cant go wrong and its delisious

  2. Pingback: 101 Unique Cupcake Recipes - A Helicopter Mom

  3. These are seriously the best! Thanks for making it homemade with NO cake mix!

  4. I just made these for my sisters bday and they were a huge hit!!! I only used egg whites (6) instead of full eggs so they would stay super purple! For my buttercream, I reduced some soda to concentrate the flavor and used that instead of milk. Thanks for the recipe!!

  5. Aussiekazza Reply

    Hi I just made this as a cake and followed the general cake temp and timing. I did a large rectangle ready for my daughters first birthday and put it on 180 degrees celciuc as I’m in Australia and it needed about 40 mins in my oven to cook beautifully. Yum yum. Ill see if I can post pics once its finished

    • thekitchenmagpie Reply

      @Aussiekazza Oooh let me know how it turns out! I see a reader below also asked, then I can let her know!

  6. Intriguing recipe!  Any suggestions on how to use this batter to bake a cake instead of cupcakes?  Does it need to be modified in any way?

  7. NurseLovesFarmer Reply

    You’re missing the step where you add the grape soda in the widget there, I assume it’s after the eggs and vanilla?

    • thekitchenmagpie Reply

      NurseLovesFarmer No, further on you add it alternately with the egg mixture into the dry. The pop is added alone!

  8. StephPotter Reply

    I don’t want to be too much of a party pooper but I worked in Bulk Barn and they treat their staff really badly – they also have questionable hygiene. I really wouldn’t shop there, if I were you…

  9. Engaged and Running Reply

    I cannot wait to try these! Thanks for the suggestion!!

  10. Thanks so much for this recipe! Friends of ours had an Iron Chef challenge as part of their birthday’s and the secret ingredient was Grape. I decided that with over 30 people coming and it being a birthday and all, cupcakes were the way to go. I made this and not only did they come out awesome, but I won one of the categories! I have since had to send your blog to multiple friends that have asked for the recipe.

    Thanks again!!!

  11. I made these for my husband, who is super picky, and he LOVED them!! I have served them to my guests as well and every one of them have loved them as well, commenting on how moist they are. Awesome recipe!

  12. I tried this recipe this morning for my dad’s birthday party- yum! I used a different frosting recipe (3 cups powdered sugar + 1 stick butter + 2 1/2 tablespoons grape soda + food coloring) and they were so good. They tasted artificial- but not in the bad way. In the delicious grape-soda kind of way. The taste definitely wasn’t overpowering, and the texture was perfect. Thanks for the recipe!

    • Fantastic to hear! They DO taste artifical, that good ol’ grape soda flavor. Glad they worked out!

  13. These look delicious!!! I really want to make them!!!! One quick question: Can you use regular flour as oppose to cake flour or is that a big no no?
    Thanks

    • You can make your own cake flour by using cornstarch, about 1/4 for every 1 3/4 cup all purpose flour just whisk them together. Regular flour will work, the crumb will be heavier though.

  14. Oh how sweet! Where are there Bulk Barns? Never heard of them but I want to

  15. I recently visited the Bulk Barn for the first time as well. I COULD NOT LEAVE THE STORE. If my baby hadn’t been screaming, I would have stayed for hours. Thanks for the cupcake recipe…my two-year old is going to think this is a little piece of purple heaven!

  16. Oh Bulk Barn…oh. OH. So fantastic for bakers! Once we move, I am stocking my pantry there. The colored sugars alone make me tear up with happiness.

  17. These are super cute! I loved grape soda as a kid, but haven’t had it since.
    And I have never been to Bulk Barn…I fear that I would not be able to exercise such self control!

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