Peachy Halloween Mini Cupcakes


You will need

500ml Peach Nectarine Sparkling Ice
1 classic plain cake mix, 400g box
3 large eggs
110ml vegetable oil
450g cream cheese
120g unsalted butter - room temp
400g confectioners sugar
Orange jelly sweets for garnish


Directions

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

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