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On March 31rst, 2013 my baby girl was born in a small town in the state of Virginia. She gave me a hard time in the womb and loved to roll around and do flips. This year we celebrated her 3rd birthday with a small family gathering, with just a few guests. Every birthday is different throughout the year, with them being big, or small and quaint. This year for her birthday I decided to bake her birthday treats and also provide a cute little spin on her new favorite soda.
Since she is such a big girl now, I let her pick out her favorite treats for the party. She pointed out one of her new favorite drinks which is the Canada Dry® Blackberry Ginger Ale. It’s new and super delicious, she loves to drink it during lunch or dinner. The Canada Dry® Blackberry Ginger Ale inspired me to make a delicious cupcake recipe that I had been wanting to try. It was so simple to do I was sure I could whip up a batch in no time.
Another idea that popped into my head while walking through the aisles of the store was to make the Canada Dry® Blackberry Ginger Ale into ice cubes. My kids hate it when their ice melts into their drinks, they always complain and say it makes it very watery and it’s always a bummer. I loved the idea that the Canada Dry® Blackberry Ginger Ale would be the actual ice cube and thought, wow I can put blackberries inside as well!
The cupcakes were a hit and so were the ice cubes, everyone was full and happy. The Canada Dry® Blackberry Ginger Ale were filled with a homemade blackberry filling and topped with a from scratch buttercream frosting. Garnished with Fresh blackberries and a drizzle of blackberry sauce. I served the Canada Dry® Blackberry Ginger Ale in fun glasses and garnished the straws with fresh blackberries for the kids to enjoy. It was so much fun and we couldn’t help but eat all of the cupcakes.
- Golden Butter Cake Mix, or any vanilla cake mix
- Substitute the liquid in the cake mix for Canada Dry® Blackberry Ginger Ale
- Black Berry Filling
- 20 oz's of Fresh Blackberries
- 6 Tablespoons of Sugar
- 4 Tablespoons of Cornstarch
- 1/2 teaspoon of salt
- Juice from one Lemon, can be adjusted according to tartness
- 2 Stick's of softened butter, at room temperature
- 2/4 Teaspoon of salt
- 2 Teaspoons of vanilla
- 7 Cups of Confectioner's sugar
- 8 Tablespoons of milk or heavy cream
- 1 oz of fresh Blackberries
- 2 Cups of Canada Dry® Blackberry Ginger Ale
- 1 oz of Fresh Blackberries
- Preheat your oven to 350 degrees, prepare the boxed cake mix as directed but substitute the liquids it calls for with the Canada Dry® Blackberry Ginger Ale. Bake as directed but use the toothpick method towards the end of the timer. Let sit Once finished let site and cool on the counter.
- Rinse and dry all of the blackberries, set aside 2 ozs of Blackberries for garnishing the cupcakes. Let the blackberries sit and dry on a paper towel.
- Once dry, In a medium mixing bowl mash 20 ozs of fresh blackberries, then strain a small portion of that to use for the garnishing sauce, set aside for later.
- Add the sugar, lemon juice, salt and cornstarch. cook on medium heat and let boil for 3-5 minutes. Set aside to cool.
- In a large mixer or mixing bowl, blend the softened butter until it is the consistency of whipped cream, then add in the salt, vanilla and milk or heavy cream. Blend together well, then slowly add in the confectioner's sugar. Mix until well blended, then insert it into a pipping bag, let sit in the fridge until it is needed.
- After everything has been cooled, pit the cupcakes using a knife or cupcake pitter, fill them with the blackberry filling and then top with the buttercream frosting. Garnish with the black berry sauce and a fresh blackberry. Optional - You can add sprinkles for more of a POP!
- In an ice cube try pour the Canada Dry® Blackberry Ginger Ale in each cube tray, throw in 1-3 blackberries and then freeze over night for best results. Serve with Canada Dry® Blackberry Ginger Ale in some fun cups with super cool straws.