Ingredients
Cake
- 1 kg Snowflake Vanilla Cupcake Mix
- 440 ml Sparberry Sparletta (2 tbsp Sparletta, reserved for the icing)
You can use other Sparletta/soda flavours too.
Sparberry Buttercream
- 250 g butter, softened
- 3 cups icing sugar
- 2 tbsp Sparberry Sparletta
- A few drops of matching food colouring, optional
Method
Preheat the oven to 180°C. Lightly grease or spray your cupcake tin, cake tins or baking tray. Add the cupcake mix to a large mixing bowl. Add the Sparletta, mixing until well combined. The batter will be thick but smooth. Make sure there are no dry pockets of cake mix remaining. Divide the batter between your prepared cupcake tins, cake tin(s) or baking tray, depending on what you’re making. Bake until golden and a skewer inserted into the centre comes out clean or with a few moist crumbs.
Approximate baking times:
🧁 Cupcakes: 15–20 minutes
🍰 Small/shallower cake: 20–30 minutes
🎂 Standard round cake: 25–35 minutes
🍰 Large/deep cake: 35–40+ minutes
Baking times may vary depending on your oven, tin size and depth, so use the skewer test to check.
Allow the cake or cupcakes to cool completely before removing from the tin and decorating.
🍓 Sparberry Buttercream
Beat the softened butter until smooth, pale and fluffy. Add the icing sugar, mixing well. Add the Sparletta and mix until combined. Add a drop or two of matching food colouring, if desired. Beat for another minute or two until the icing is light, fluffy and smooth. Pipe or spread over the completely cooled cake or cupcakes.
Tip: You can switch up the flavour by using a different soda flavour and matching food colouring. Raspberry, orange, cream soda or even Lemon Twist could make some delicious variations.
