My #ClearAmerican Cupcake Experiment

11 Dec

Walmart!

Source

It’s the one big American supermarket known the world over, yet despite living in the US for nearly 2 years, this weekend was only the second time I have ever set foot in a Walmart. On a Saturday? In December? Yes I think I may be slightly crazy. This was all for a good reason though. To find and try this:

Source

Clear American Water is a brand I had heard a lot about but had never tried, as they are only sold exclusively in Walmart, and sadly I don’t live as close to a Walmart as I would like. I have always been a fan of Flavoured Sparkling Waters, as I really struggle to get enough water during the day and find plain water really boring. After being introduced to Clear American via friends, I was amazed at the variety of flavours offered, and a bottle is ZERO calories!

So one busy Saturday afternoon in Walmart, I came up with a great idea. Could I use one of these flavours in a new Cupcake recipe?

Well the short answer was YES!

Black Cherry isn’t the most typical flavor for Christmas Baking, but for me it always reminds me of the winter season and Christmas time. Every year I would remember the amazing Black Forest Gateau’s as part of the Christmas day deserts, and this was always my favourite!

BlackCherry, Pomegranate Blueberry Acai Cupcakes!

Makes 24 Cupcakes

(adapted from My Baking Addiction)

  • 1 pack Chocolate Cake mix (my favourite to use in Betty Crocker Chocolate Fudge)

  • 1 pack of instant chocolate pudding mix

  • 1 cup sour cream

  • 1 cup vegetable oil

  • 4 eggs at room temp lightly beaten

  • 1/2 cup Pomegranate Blueberry Acai Clear American Water

  • 24 Maraschino Cherries

Frosting

  • 1/2 C unsalted butter (for stiffer frosting, use Shortening instead)

  • 1lb of Powdered Sugar

  • 5 tbsp liquid from a jar of Maraschino Cherries

  • 1 tbsp vanilla extract

  • 2 tbsp Pomegranate Blueberry Acai Clear American Water

  • 24 Maraschino Cherries

    1. Preheat oven to 350 degrees F.

    2. In a large bowl, mix together cake and pudding mixes, sour cream, oil, beaten eggs and Clear American Water until well combined

    3. Line 24 cupcake liners into a cupcake tin, and evenly distribute the mixture between them. Roughly each liner should be 2/3rds full.

    4. Gently push a Maraschino Cherry into the center of the batter, making sure that the mixture completely covers the cherry.

    5. Bake for approx 22-25 minutes. You should be able to insert a toothpick into the cake and it come out clean.

    6. Leave Cupcakes to cool for about an hour on a wire rack.

For the Frosting

  1. Whisk together butter/shortening and powdered sugar for about 5 minutes or until the mixture is well combined and looks like frosting.

  2. Add in Cherry Liquid, Vanilla and American Clear Water, and mix for a further 2 mins, until combined

  3. Pipe Frosting onto the Cupcakes and top with a Maraschino Cherry.

When I initially planned out this recipe, I had planned on using the Clear American Wild Cherry flavor, to get a fully cherry effect on these cupcakes, however I was unfortunate in the fact my local Walmart had run out of stock. So to improvise, I decided to opt for the Pomegranate Blueberry Acai flavor. However, in this swap, I think it added a unique flavour to the cakes. The cupcakes had a subtle hint of Pomegranate, which complemented the cherry frosting without ruining the two flavours.

The hubby liked them too! When asked for his opinion, he said the flavour reminded him of a Bakewell Tart.

I would definelty like to try the recipe again with the Wild Cherry flavour in the future, so I am keeping an eye on my local Walmart! Also I will definetly heading back to try some of the other flavours for general use, as the Pomegranate Blueberry Acai was a refreshing compliment to the cupcake!

You can find out more about Clear American Water, and a lot of great recipes using it at their website clearamerican.com or follow them on Facebook or Twitter.

Disclosure: This shop has been compensated as part of a social shopper insights study for Collective Bias, which is a vendor for Cott Beverages Inc., the manufacturer of Clear American® brand beverages. However all opinions expressed and recipes developed are my own, and you can Follow Collective Bias on Twitter (@CollectiveBias). #collectivebias#CBias

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9 Responses to “My #ClearAmerican Cupcake Experiment”

  1. Nicole (SAHM Reviews) 12/11/2011 at 7:24 PM #

    That sounds delicious (but I haven’t met a cupcake I didn’t love). Very creative use of the flavored water! Thanks for sharing!

  2. lester@cupcakeideasforyou.com 12/12/2011 at 7:53 AM #

    I like to partner blue berry cupcake to a delicious red wine but only for special occasion. I am more into color, that is why I like to try this cupcake recipe with lots of sprinkles on it.

  3. diane 12/13/2011 at 7:23 PM #

    Those are absolutely beautiful! What an awesome flavor combo for a cupcake!

  4. Alicia 12/13/2011 at 7:26 PM #

    Those cupcakes look divine!

  5. Glenda Embree/ Busy-at-Home 12/13/2011 at 8:40 PM #

    These look AMAZING! So beautiful and I bet they are delish! Thanks for sharing!

  6. Heidi@TheBusyNothings 12/14/2011 at 10:27 AM #

    UMMM those look so amazing! I followed your link from Social Fabric, just so you know who I am! ;)
    I’ll stumble your post- with pictures and a tutorial like that I’m sure a lot of people will want to try it’!

  7. Natalie Z 12/17/2011 at 1:54 PM #

    These look delicious and easy for me to convert to gluten free!

  8. Justin Shi 12/25/2011 at 2:17 PM #

    Great post, I conceive blog owners should acquire a lot from this site its really user friendly. So much great info on here :D.

Trackbacks/Pingbacks

  1. Pomegranate Blueberry Acai Cupcakes | Clear American - 12/11/2011

    […] flavor of Clear American was out of stock at her local Walmart, she improvised. Read her post to see how the final product turned out when she substituted with Pom Blue Acai. This entry was posted in Recipes. Bookmark the […]

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