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
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
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.