Cherry Coke Float Cupcakes

 How about we end this week with a bit of a bang….

Ok, more than  bit of a bang.

These were the whole shebang. I knew it the moment I spotted the recipe over at The Novice Chef that they would be a hit. That girl seriously knows how to knock your socks off!

Now you’re going to have to excuse my short post – but it would be rude to talk with my mouth full!

 

Cherry Coke Float Cupcake

Discovered on The Novice Chef, adapted from Homemade By Holman

Ingredients:

For the Cake:

  • 3 cups all purpose flour
  • 6 T cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 cups sugar
  • 1 cup unsalted butter, room temperature
  • 2 large eggs
  • 1 cup buttermilk
  • 1 1/2 cups Coke (don’t use diet)
  • 3 tsp vanilla extract
  • 1 can cherry pie filling


For the Glaze:

  • 1 1/2 cups powdered sugar
  • 3-4 T Coke

 

For the Icing:

  • 1 1/2 cups heavy cream
  • 6 T powdered sugar
  • 1 teas Whip-It (optional*)
  • Maraschino Cherries for garnish

Preparation:

For the Cake: Preheat the oven to 350 degrees and line muffin pans with cupcake liners. Mix together flour, baking soda, salt and cocoa in a bowl and set aside.

In a mixing bowl, combine sugar and butter and beat on medium-high until light and fluffy. Mix in the eggs one at a time, beating well after each and scraping down the sides if needed. In a small bowl, combine buttermilk, Coke and vanilla extract, making sure to let the foam calm down after you mix it in. Foam will do us no good here.

Beginning with the your flour mixture, add to the butter mixture, alternating with the Coke mixture in 4 parts. Beat each addition just until incorporated.

Fill each muffin tin about 2/3 of the way full. Bake for 18-20 minutes until the tops spring back when touched lightly and a toothpick inserted in the center cupcake comes out clean. Cool 5 minutes in the pan and then transfer the cupcakes to a wire rack to cool completely.

Once cooled, use a paring knife to cut out a cone shape in the middle of each cupcake. Add a spoonful of cherry pie filling to each cupcake. You may want to try to chop the cherries up a bit. The whole cherries were a bit hard to fit in each cupcake. Strain and reserve the liquid, give the cherries a quick chop, and then toss them back in the liquid before filling each cupcake.

For the Glaze:
Mix together powdered sugar and coke with a whisk in a small bowl until no lumps remain adding more or less sugar if needed. You want a thicker constancy, one that will glaze the cupcake but not disappear down the sides or into the cupcake.

For the Icing:
Chill your mixing bowl for 10 to 15 minutes before you are ready to make your icing. Beat cream in a chilled bowl with whisk attachment or hand mixer on low speed. If using, add the Whip-it then begin to add the powdered sugar, 1 spoonful at a time, increasing speed as the cream comes together. Whip the cream until it holds stiff peaks. Using your favorite tip, pipe the whipped cream onto cupcakes and top with maraschino cherries.

 

I went a joined another club! This one I am more than a little excited about, mainly because – I’m a Christmas freak. I am not going to harsh anyone’s mellow by going all holiday chipper before Thanksgiving, but let’s be honest, as foodies, we are already starting to think about the upcoming massive amounts of baking and goodies to be had and personally, I am going to enjoy thinking and testing out some new ideas for the next 12 weeks and hopefully give you a little inspiration. So go check out the other blogger’s participating in the 12 weeks of Christmas Cookies and start squirreling away your holiday ides until you can unleash some magic.

 


Comments

  1. I was just wondering where the glaze is at? Does that go on top before the icing? or inside with cherry pie filling?

  2. Peggy Parks says:

    I’m making these today for garden club meeting tomorrow. Luncheon theme is Ice Cream Social so I thought they’d be prefect. I got exactly 3 dz. from this recipe using 1/2 c. ice cream scoop to fill liners. My question is this…how well will they store overnight in frig? Will pie filling make the cake soggy and will the whipped topping deflate?

    • Hi Peggy,

      The cupcakes should be fine in the fridge over night, however I would try to wait for the whipped topping until before your meeting if at all possible.
      Hope you enjoy them!

  3. Peggy Parks says:

    OK,Thanks

  4. I’m making these, but I think I’m going to wait until serving to add icing and instead of making your frosting, I’m going to use Vanilla Cream (the alcohol infused whipped cream) for a bit of a naughty treat. I’ll let you know if it works out. Thanks for the recipe.

  5. I love the idea of this cupcake. But for those that do not like the taste of coca cola, could you replace the coke with Pepsi? Just curious.

  6. Sam Halliday says:

    These look great, but I'm a Brit and we're not used to measuring with cups! Can you tell me how much a cup of butter weighs? Do you pack the butter into a cup to measure it? Also how much cocoa should be added – 6T- tablespoons? Thanks for your help.

  7. The “T” in the recipe stands for tablespoon correct?

  8. What is Whip-It? Is it like Cool Whip?

  9. Kassandra says:

    I just tried these and they came out flat…any tips? The batter had a mousse like consistency, is that the way it’s suppose to look like?

    • Michelle says:

      I dont think the batter is supposed to be that fluffy. To me it was more like a light pudding texture. The recipe calls to just beat until blended. Make sure that you divide the flour/cocoa mixture and the coke/buttermilk in 4ths and alternate them as you add that to the butter and sugar and egg mixture. I think the mixing method is crucial. But I do think you may have mixed the batter too much if it was a mousse consistency. Hope this helps :)

  10. Rachel Lehr says:

    Can you us boxed cake mix and add the coke to it

  11. Michelle says:

    I have made this recipe. The first time they were cleaned out. I have since made them again and they are fantastic! Love Love it!

  12. Should I double the frosting if I’m going to pile it on high or this a large recipe? Also how many does this yield?

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