These Two Ingredient Cupcakes are made with cake mix and sparkling water with buttercream frosting and silver sprinkles.
This shop has been compensated as part of a social shopper insights study for Collective Bias, which is a vendor for Cott Beverages Inc., the manufacturer of Clear American® brand beverages but the recipes, photos and opinions are my own.
As promised the holiday baking has commenced! The first thing I made were Winder Wonderland Two Ingredient Cupcakes and I got to use my new cake stand! I also made Sugared Pecans and had Christine make Dipped Peanut Butter Filled Ritz Crackers.
Last summer, we tested 4 different flavors of Clear American Sparkling Flavored Water to see which one was our favorite and we have been buying Clear American from Walmart ever since. So, when I needed to get some holiday baking done, I picked up a 2-liter bottle of Black Cherry Clear American to speed things up and make my recipe healthier! I used Clear American Sparkling Water instead of eggs and oil in my recipe.
White Cake Mix
1 1/3 cups Clear American Sparkling Water
I combined the cake mix and the Clear American Sparkling Water. I started mixing it with a wooden spoon but switched to my hand mixer to finish.
I divided the batter between 2 bowls and added blue food coloring to one of the bowls.
I lined the cupcake pans with silver liners and layered the batter in the liners: white, blue, white. I carefully spread each layer out after adding it.
Then, following the instructions on the box, I baked them at 350°F for 21-24 minutes.
After letting the cupcakes cool, I frosted them with buttercream frosting. Then, I used Betty Crocker decorating spray to lightly color them blue and sprinkled with Cake Mate Shimmer Silver Cupcake Gems.
They turned out just lovely!