|Sparkling ICE Peach Nectarine (c/o Sparkling ICE) / Silver & Copper Terra Cotta Pumpkins (c/o Wilko)|
If you saw yesterday's post, you'll now be familiar with Sparkling ICE, a new fruity sparkling water drink that's low-calorie and my new favorite! If you didn't see yesterday's post, click here to read all about it.
The fabulous folks at Sparkling ICE aren't just nailing it when it comes to the sparkling water game... They're also pretty clever with recipes and they've put together some really fun ones for Halloween! I decided to join in the fun and make these Sparkling ICE Peachy Halloween Cupcakes - they're absolutely perfect for a treat or any entertaining you're doing around the most spooktacular day of the year!
There's not much in the way of work put into these cupcakes which is great because it leaves a lot more time for getting creative with the decorations! This recipe simply uses a boxed cake mix (such as Betty Crocker). All you have to do is make the cupcakes according to the directions, whip up the icing and get busy decorating. This is super fun, whether you're doing it on your own or as a project with the kiddos.
I used a touch of orange food coloring to make the icing a bit more orange, but this is absolutely optional. For decorations, I'd suggest picking up some fun cake decorations like the ones I used by Cake Angel, gummies such as the Haribo Scare Mix, candy corn or halloween colored sprinkles. However you choose to decorate these little treats, they'll be lots of fun to both look at and eat!
*Amended from recipe for Sparkling ICE Peachy Halloween Mini Cupcakes recipe, provided by Sparkling ICE*
500ml Peach Nectarine Sparkling Ice sparkling water, (divided)
1 Betty Crocker Vanilla Cake Mix (or boxed cake mix of your choice)
3 large eggs
110ml vegetable oil
450g cream cheese
120g unsalted butter - room temp
400g icing sugar
Candy & sprinkles for decorating
Orange food coloring (optional)
1. Prepare the cupcakes according the the instructions on the box. Allow to cool before icing.
2. For the icing, in a small saucepan, bring 250ml of Peach Nectarine Sparkling ICE to boil and continue to boil until it reduces to about 60ml. Cool the reduced syrup in the refrigerator.
3. In a large mixing bowl, beat the cream cheese and butter until smooth. Add the icing sugar sugar and continue to be until well combined. Finally, add the cooled, reduced Sparkling ICE. Chill the icing in the refrigerator to make it firm enough to work with.
4. Ice each of the cupcakes and decorate with sprinkles, gummies, candy or whatever you like and enjoy!