Sunday, August 12, 2012

Cherry Coke Float Cupcakes


Last Sunday was my in house taste tester’s birthday. I let him decide what kind of cake he wanted. He chose these amazing Cherry Coke Float Cupcakes!!


They are super moist and full of flavour, very close to a black forest cake.
Plus they are so cute!



What you need,

For the Cupcakes:
1 ½ cups all-purpose flour
3 tbsp. cocoa powder
½ tsp. baking soda
¼ tsp. salt
¾ cup granulated sugar
½ cup butter, at room temperature (I used salted butter as usual so I left out the salt)
1 egg
½ cup buttermilk
¾ cup Coke (don’t use diet)
1 ½ tsp. vanilla extract
1 can cherry pie filling

For the Glaze:
¾ cup powdered sugar
2 tbsp. Coke

For the Icing:
1 cup heavy whipping cream
4 tbsp. powdered sugar
Cherries, for garnish

To make the cupcakes, start by preheating the oven to 350 degrees. Line a muffin pan with paper liners and set aside.

Sift the flour, cocoa powder, baking soda, and salt in a small bowl, and set aside.

In the bowl of a stand mixer combine the sugar and butter and beat on medium speed until light and fluffy, about 3 minutes.  Add the egg beating until well incorporated.  In a large mixing cup combine the buttermilk, Coke and vanilla extract.

Beginning with the flour mixture, add in 4 parts to the butter mixture, alternating with the coke mixture. Beat each addition until just incorporated. Give the final mixture a good mix with a rubber spatula to make sure it is well combined.

Divide the batter evenly between the muffin tins and bake for 18-20 minutes, or until a toothpick comes out clean.
Cool for 5 minutes in the pan and then transfer to a wire rack to cool completely.

Once the cupcakes are cooled, use a paring knife to cut a cone shape into the middle of each cupcake. Add a spoonful of cherry pie filling into each well.

In a small bowl whisk together the powdered sugar and coke. Let it sit for 5 minutes or so to thicken up. Using a small offset spatula, drizzle a little glaze onto the middle of each cupcake and gently spread it over the top. It will drip down the sides a bit but that is ok.

Beat the whipping cream in a chilled bowl beginning at low speed. Once the cream gets frothy begin adding the powdered sugar one tablespoon at a time, increasing speed as the cream comes together. Whip the cream until it holds stiff peaks. Pipe the whip cream onto the cupcakes and top with a cherry.


These cupcakes were absolutely divine! They taste as good as they look.
My in house taste tester loved them.

Jen

Recipe from Brown Eyed Baker



2 comments:

  1. So cute! Look super yummy! Love the muffin papers too.

    ReplyDelete