Faygo cupcake recipe is so easy

Woman in striped jacket holds a tray of red and whit Faygo cupcakes.
Vicki Gowler, the bakin’ librarian of Birmingham, Michigan.

A tip of my Faygo bottle cap to Victoria Sower, adult services librarian at the Baldwin Public Library in Birmingham, Michigan.

For a Faygo Book presentation, she baked some dee-licious Faygo cupcakes.

It is appropriate because when the company began in Nov 4, 1907, relied on cake frosting recipes to formulate its inaugural flavors: fruit punch, grape and strawberry, which we know as redpop. Founder Perry Feigenson said he began in Detroit as a baker in 1905 but couldn’t take the early hours to get all the baking done and, with his brother Ben to help him, Perry switched to the pop business.

It’s easy to make Faygo cupcakes from a boxed cake mix. When the mixes first came out, they did not require eggs and oil. Recipes were changed to require them so people would feel more like they were actually baking You can take box of cake mix and substitute 12 ounces of Faygo for the eggs and oil. Could this be simpler? Plus, cake made with pop instead of oil and eggs has fewer calories.

This hack will also get you baking when you have Faygo, but no eggs.

Faygo cola is a good match with chocolate mixes and the citrusy flavors of 60/40 or Arctic Sun work well with lemon mixes.

Get crazy.

More ideas:

Cherry cola flavor with chocolate
Redpop and lemon
Orange with carrot cake
Black cherry and cherry-chip mix
Moon Mist (there are three kinds) and yellow cake mix

You can do the same thing with frostings that require water by substituting in Faygo.

Oh, and for higher, fluffier cupcakes, let the batter sit for 10 minutes before baking it.

Lora Helou, who baked some tasty Rock & Rye cupcakes with red sprinkles for a Faygo Book program at the library in Delta Township, offered some good advice, which I took as I experimented the following weekend. Cake mixes vary and she found that, with the 15.5-ounce boxes we get now, a cup of water, 8 ounces, seems to work better than 12.

I made a chocolate fudge batch with a Duncan Hines mix and Rock & Rye, followed by orange Faygo in a Duncan Hines white mix. No eggs, no oil, no water. They turned out. While I had to stretch the chocolate mix to make 20 cupcakes, the white mix went well beyond the suggested 24. So, experiment.

Oh, and for frosting, I just used the recipe on the confectioner’s sugar bag and mixed up the frosting with nothing more than the sugar, softened butter and Faygo in place of the milk.

Will this work without other pops? Of course. It just won’t be as good as Faygo.

Published by

Joe Grimm

I wrote "The Faygo Book," published in October, 2018, after building up a tremendous thirst on my previous book with Wayne State University Press, "Coney Detroit." Since "The Faygo Book" came out, I have been traveling all over Michigan talking about Faygo, answering questions and hearing some wonderful stories about this great pop.