1 tsp. salt
2/3 cup butter
1 1/2 cups white sugar
3/4 cup IZZE sparkling blueberry juice (any sparkling juice or wine would be fine)
6 egg whites
Preheat oven to 350 degrees F. Prepare a cupcake pan with liners.
In a large bowl, cream together butter and sugar until very light and fluffy. Sift flour, baking powder, and salt together, and then blend into creamed mixture alternately with IZZE.
In another large clean bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into batter to lighten it, then fold in remaining egg whites. Fill the cupcake liners about 2/3 full.
Bake at 350 degrees F for 20 minutes, or until a toothpick inserted into the cake comes out clean. About 12 minutes for mini cupcakes.
(I made 1/3 extra of the recipe which yielded about 42 mini and 17 normal cupcakes.)
1/2 teaspoon vanilla extract
3 tablespoons IZZE sparkling juice, at room temperature
A few tablespoons of raspberry preserves (with or without seeds, I love Smucker’s)
With an electric mixer on low, beat the butter until it starts to get fluffier. Then start adding the powdered sugar one cup at a time. Taste it every time. That way you can make it as sweet as you want and probably won’t use as much sugar. Mix on low until well blended, and then on medium for another two minutes. Add vanilla and IZZE, beating on medium for another minute. Add a couple of spoonfuls (to taste) of raspberry preserves.
The additional raspberry preserves may make the frosting a little thinner, so add a little more powdered sugar to thicken things up. If this frosting is too thick, add a little more IZZE.
(I made one batch of frosting and had extra. Though I used a “flatter” frosting style.)
You can buy the cupcake liners from Bake it Pretty