1 Preheat oven to 350°. Prepare mini cupcake pan with paper liners.
2 Add 1 cup Peach NectarineSparkling Ice to large mixing bowl with cake mix, eggs and oil. Beat starting on low speed and then moving to medium speed for 2 minutes.
3 Meanwhile, in a small saucepan, bring remaining 250ml of Peach Nectarine Sparkling Ice to boil and reduce liquid to a 60ml. Chill to cool.
4 Pour Cake batter into cupcake papers. Fill to 3Ž4 full.
5 Bake for about 10 minutes, until cake tester or pick comes out clean.
6 Promptly remove cupcakes to a cooling rack and allow to cool.
7 While cupcakes are baking and cooling, prepare icing.
8 In large mixing bowl, beat cream cheese and butter until smooth.
Recipe courtesy of Sparkling Ice sparkling water