Mountain Dew Strawberry Cupcakes Recipes

Steps:

• Mix cake mix, pudding and eggs well.
• Add in your oil to the batter and mix for 2 minutes.
• Slowly pour in your mountain dew soda and mix for another minute.
• Add to cupcake liners and bake at 350 degrees F for 13-17 minutes (or until toothpick inserted comes out clean).
• Allow time to cool before frosting.
• To make frosting, beat your butter well till smooth, slowly add in 1 cup at a time of confectioners sugar and your lemon juice & mountain dew.
• Add all of your sugar and check for thickness of the frosting. If it is too thick add a teaspoon at a time of mountain dew till you reach the correct consistency to pipe or frost your cupcakes.

Steps:

• 1. Mountain Dew Cupcakes: 1. Beat butter on medium for 30 seconds. 2. Add sugar and lemon, lime zest. Beat on medium-high until light and fluffy. 3. Add eggs one at a time, Scrape sides of bowl in between additions 4. Whisk together flour, baking powder, and salt in a bowl. Add to mixer bowl. Turn on low for 5 seconds. 5. Add the Mountain Dew, lemon/lime juice, and lemon extract . Mix to combine. 5. Scoop into cupcake papers about two-thirds full. 6. Bake for 18-20 minutes until a cake tester comes out clean.
• 2. Mountain Dew Buttercream: 1. Sift powdered sugar into a bowl or onto parchment 2. Beat butter at medium-high speed until creamy 3. Add half of the sugar, turn mixer on low for 5 seconds. 4. Add the Mountain Dew, zest, and lemon extract . Beat until combined. 5. Add food coloring to the desired color. 6. Gradually add remaining sugar until you get to the consistency and sweetness you like.

Steps:

• For the cupcakes:
• Preheat oven to 325°F Line a 12-cup muffin pan with paper or foil liners.
• In a medium bowl, sift together flour, baking powder, and salt. In a measuring cup, combine Mt. Dew and concentrated orange juice.
• Combine butter, sugar, and zest in a large bowl. With a hand mixer on medium-high speed, beat until fluffy. Add eggs one at a time, mixing well after each. Scrape the sides of the bowl before adding flour.
• Add dry mixture in 3 additions, alternating with the wet in 2 additions, beating on low speed until just combined.
• Pour batter into cupcake papers about 2/3 full. Bake for 16-18 minutes, or until a toothpick inserted in the center comes out clean. Cool on wire racks.
• For the frosting:.
• In a saucepan, bring 1 cup of Mt. Dew to a boil over medium-high heat. Reduce heat until it no longer bubbles.
• 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. Pour it in a small glass measuring cup to cool.
• Sift the confectioners' sugar into a mixing bowl. Add butter and beat, gradually increasing speed to high, until combined. Pour in heavy cream and Mt. Dew syrup. Continue mixing on high until fluffy. Add OJ concentrate, zest (and food coloring if you like). Mix on low speed until combined.