Friday, October 16, 2009

Do the dew

I am always looking for an excuse to make cupcakes. You'd think there would be more of them in life, but cupcakes are tough because you can't just make one and they are loaded with butter and sugar and everything that is not great for your waist line. Sometimes I wish I had kids so I'd have an excuse to bake cupcakes more often.

One of my favorite cupcake recipes is for Mountain Dew Cupcakes. They don't taste exactly like Mountain Dew, but they are citrusy and sweet and delicious. The recipe was created by the writer of my favorite blog, How to Eat a Cupcake, which I found when my roommates and I threw a cupcakes and champagne party last year.

I decided to bake them again for my mom's birthday a couple of weekends ago and they turned out fantastic as does almost any recipe I steal from How to Eat a Cupcake!

Mountain Dew Cupcakes (by Cassie at How to Eat a Cupcake)
Makes 12 cupcakes (I got 14 cupcakes)

  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup sugar
  • 2 large eggs, at room temp
  • 1/4 cup + 2 tsp Mountain Dew
  • 2 Tsps frozen orange juice concentrate, thawed
  • zest from 1/2 lemon and 1/2 lime
  • 1 1/4 cups + 2 Tbsps all-purpose flour
  • 3/4 tsp baking powder
  • 1/8 tsp salt
  1. Preheat oven to 325 F. Line a 12-cup muffin pan with paper or foil liners.
  2. In a medium bowl, sift together flour, baking powder, and salt.
  3. In a measuring cup, combine Mt. Dew and concentrated orange juice.
  4. Combine butter, sugar, and zest in a large bowl.
  5. With a hand mixer on medium-high speed, beat until fluffy.
  6. Add eggs one at a time, mixing well after each.
  7. Scrape the sides of the bowl before adding flour.
  8. Add dry mixture in 3 additions, alternating with the wet in 2 additions, beating on low speed until just combined.
  9. Pour batter into cupcake papers about 2/3 full.
  10. Bake for 16-18 minutes, or until a toothpick inserted in the center comes out clean.
  11. Cool on wire racks.
  • 1 cup Mountain Dew
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 cups confectioners' sugar
  • 2 Tsps heavy cream
  • 2 tsps frozen orange juice concentrate, thawed
  • zest from 1/2 lemon and 1/2 lime
  1. In a saucepan, bring 1 cup of Mt. Dew to a boil over medium-high heat.
  2. Reduce heat until it no longer bubbles (medium-low or low depending on your stove).
  3. Let Mt. Dew evaporate for about 15 minutes. It should reduce by 3/4. You should end up with between 2 tablespoons and 1/4 cup of syrup.
  4. Pour it in a small glass measuring cup to cool.
  5. Sift the confectioners' sugar into a mixing bowl.
  6. Add butter and beat, gradually increasing speed to high, until combined.
  7. Pour in heavy cream and Mt. Dew syrup.
  8. Continue mixing on high until fluffy.
  9. Add OJ concentrate, zest, and food coloring.
  10. Mix on low speed until combined.

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