I grew up in the 1990s and I am was very gullible. A little bit innocent and very trusting, I was easily tricked in the school playground.

A family friend once absolutely convinced me that my father was actually Humphrey B. Bear.  Yep, I was an impressionable child.

One of the rumours that I was pretty convinced was true was the classic urban legend that eating pop rocks or popping candy with a fizzy drink or soda would make my stomach explode!

It’s actually a myth that’s been around since the late 1970s and it came about because of the assumptions that pop rocks was an acid mixture which produced a lot of gas when chewed or mixed with saliva.

In primary school I sneakily watched Urban Legend a trashy teen slasher movie with the killer using urban legends as the inspiration to kill his victims. One of the characters is shown hesitantly mixing the soda and the popping candy. I was CONVINCED they were going to explode on screen.

I was never brave enough to actually test the popping candy and soda theory. I thought it would be just my luck that I would be the first kid to ever explode.

Today, I bravely ate popping candy and soda in a dessert and lived to tell the tale!

*round of applause*

Adding lemonade  to the vanilla cupcake gives a fluffy texture and the buttercream icing has a a dash of lemonade to give a lovely fizzy tone. The popping candy is added to the icing just before serving. Opening your mouth to hear the pop is mandatory.

My thanks to Baker’s Secret for kindly providing the complimentary 12 cup non-sticky muffin tray. 

Soda Popping Candy Cupcakes

Makes 12 cupcakes

2 cup plain flour
4 teaspoon baking powder
1 cup caster sugar
160g unsalted butter, melted
4 eggs
1 teaspoon vanilla extract
2 tablespoon lemonade

110g unsalted butter
350g icing sugar, sifted
4 tablespoons lemonade

1. Preheat oven to 160 degrees fanforced. Line 12 cup muffin pan with paper cases.
2. Sift flour and baking powder. Add sugar, butter, eggs and vanilla extract and beat with an electric mixer until just combined.
3. Scrap down bowl and then beat mixture on high for 2 minutes.
4. Add lemonade and beat on medium until mixed through.
5. Divide mixture evenly among 12 paper cases and bake in the oven for 20-25 minutes.
6. While cupcakes are cooling, make icing by mixing butter and icing sugar in an electric mixer. Add lemonade when icing looks dry. Mix until smooth.
7. Pipe icing onto cupcakes and add popping candy just before serving.

1. Double sifting the flour will make extra smooth cupcakes.
2. Add popping candy just before serving otherwise the moisture in the icing will make the candy lose it’s pop.
3. I used strawberry flavour popping candy but you can use any flavour available.
4. You can use other soft drink or sodas to add extra flavour to your cupcakes.
5. Keep cupcakes for 2 days in a sealed container in a cool, dry place.