Ingredients:

• 500ml Peach Nectarine Sparkling Ice sparkling water, (divided)
• 1 classic plain cake mix, 400g box
• 3 large eggs
• 110ml vegetable oil
• 450g cream cheese
• 120g unsalted butter – room temp
• 400g confectioners sugar
• Candy corn for garnish

 Special Equipment:

Mini cupcake pans

Paper mini cupcake liners

Electric mixer with beaters

Instructions:

Preheat oven to 350°. Prepare mini cupcake pan with paper liners.

2. Add 1 cup Peach Nectarine Sparkling 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 ¾ 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

9. Add Confectioners sugar. Continue beating and add remaining (reduced and cooled) Sparkling ICE. Chill Icing in refrigerator if needs to firm up.

10. Ice cupcakes and garnish each with orange jelly sweets.

Serves: 84 mini cupcakes

Prep time: 45 minutes for cake and icing cupcakes

Bake time: 10 minutes for each batch

 

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