Greetings!

    Has anyone ever made cupcakes or cakes using soda?? For example: Orange Slice, 7up, Dr, Pepper, A&W Root Beer, Cream Soda, Ginger Ale, Crush, Hawaiian Punch. I don't know how to balance out the sugar between then soda and the sugar that the recipe normally calls for.

I am also looking into expanding my cupcake order options by shipping them in jar containers. I prefer to use plastic jars but i only have come across the Ball canning jars in my local stores. Does anyone know of a company that i can look into to get plastic jars or glass gars that don't have raised printing, such as the brand name BALL on them?? 

AI haven't tried any soda type flavors but try the 'Help Gourmet Flavors' or 'MacsMoms recipes' threads, they have links to several popular recipes. I've read about many people using these flavors, but not gotten around to trying any for myself. I'm very curious about them and I'm sure someone who knows more will answer.

I just had to ask about the shipping your thinking about, are you just using jars because that's what you have handy? I would highly recommend ordering some plastic containers! When you ship something, anything, it's charged by weight and I imagine the jars will be MUCH heavier then plastic containers. Also, you have to think about temperature, including ice packs/insulation. I'm not saying it can't be done! People do it, personally not something I would be daring enough to take on!

I've made root beer float cupcakes simply by cooking root beer down until it's really reduced, and just a thick syrup left over. Then mixing that into my basic white cake batter, I reduced the sugar by half, and they came out great. It took a bit of trial and error, I divided the batch up into smaller batches, and tweaked each one differently, until I got the right ratios.

I don't see why you couldn't do that with any soda flavour.

I'm getting ready to next week.  I make all my cakes from scratch, but this one recipe I found is a box of white cake mix and a cup of root beer (I'm sure you could use any kind though) you mix it together and bake per the box directions.  No oil, no eggs, not anything else goes in them.  I hope they are decent...
 

Aaaaaaawe. Thank you all so much for getting back to me so soon! I will try and rest out a few batches and see what happens. Reducing the batter down to a syrup sounds like a good idea. Cant wait to test it out! Thank you all again!! 

Oh but would you happen to know of a heat proof (so to speak) frosting recipe that is buttercream and cream cheese frosting????? There are a few outdoor events coming up that i plan on selling my cupcakes at and don't know how to prevent the frosting from melting. I also want to carry a few back up frosting bags with me for emergencies and am not sure how to store them without the frosting melting or chilling them to were the frosting stiffens. Any help on this would be spectacular!!!

MacsMom has an Orange Dreamsicle cake...it uses orange sunkist and I have heard of 7-up cake. If you try MacsMom recipe and don't want to use sherbet (I guess people were having problems with it) she told me to replace the white cake mix in the WASC recipe for DH Orange cake mix, the liquid with a 50/50 ratio of vanilla cream and Orange Sunkist. I am dying to try it for a birthday cake on Tuesday

Ahttp://cakecentral.com/t/690768/need-help-with-indydebi-buttercream

This is a very popular buttercream, the link is to a cream cheese variation