Skip to content

Cherry Coke Cupcakes

June 1, 2010

I’ll admit it. I’m a complicated cupcake lover. I love incorporating other food favorites into one complex cupcake (or complexcake) with many layers, fillings, icing and flavors. Although alcoholic cupcakes are by far my favorite, other sobering beverages aren’t so bad, either. And because I was dying to make some type of interesting chocolate cupcake and had a free afternoon, I went ahead and made these cherry coke cupcakes, adapted from a recipe by Annie’s Eats.

Cherry Coke Cupcakes

Image copyright Katie Currid. Recipe by Annie's Eats.

You’ll Need (yields 18 cupcakes):

  • 1 1/2 cups all-purpose flour
  • 3 T cocoa powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup sugar
  • 1 cup butter
  • 1 large egg
  • 1/2 cup buttermilk
  • 3/4 cup Cherry Cola
  • 1 can cherry pie filling
  • 2 tsp vanilla

For the frosting:

  • 2/3 cup heavy cream
  • 3 tsp. powdered sugar
  • Cherries for garnish

Directions

Preheat the oven to 350° F.  Line  a muffin pan with foil or paper liners, or simply spray the pan with cooking spray.  In a medium bowl combine the flour, cocoa powder, baking soda and salt.  Stir together and set aside.  In the bowl of an electric mixer fitted with the paddle attachment, combine the sugar and butter.  Mix on medium-high speed until light and fluffy.   Add egg and mix until incorporated.

In a bowl or large measuring cup, combine the buttermilk*, Coke and vanilla extract; stir to combine.  (Its OK if this mixture looks somewhat curdled)

Add the dry ingredients into the butter-sugar mixture on low speed, alternately with the liquid ingredients, beginning and ending with the dry ingredients and mixing just until incorporated.  Divide the batter evenly between the cupcake liners, filling it until about 2/3 full.

Bake for about 18 minutes, or until a toothpick inserted in the center comes out clean.  Allow to cool in the pan 5 minutes, then transfer to a wire rack to cool completely.

This is what the cupcakes should look like after they have been cutout and filled with cherries. Image copyright Katie Currid

After cupcakes have cooled, cut a cone shape into the center of the cupcake to make room for the cherries. Fill with 2-3 cherry and resulting pie filling. If you do not wish to do this, it is also an option that you could insert a few cherries into the cupcakes before they are baked.

This is what the whipped icing should look like, with stiff, high peaks. Image copyright Katie Currid

To make the whipped cream topping, add the heavy cream to the bowl of a stand mixer fitted with the whisk attachment.  Begin whipping on medium speed, slowly adding the confectioners’ sugar and gradually increasing the speed to high as the cream holds soft peaks.  Whip until the cream holds stiff peaks, being careful not to overbeat.  Spoon or pipe the whipped cream on top of the cupcakes and top each with a maraschino cherry.

The inside of the cupcake, complete with icing and cherries. Image copyright Katie Currid

*If you do not have buttermilk and do not wish to buy it, simply mix 1/2 of milk with 1/2 T of lemon juice. Let sit 5 minutes. The mixture will look somewhat curdled, but that means that it’s ready!

Advertisements
One Comment leave one →
  1. June 2, 2010 7:42 am

    Hi Katie,

    Ramen is great cold with shrimp, seasoning, oil, vinegar, moz. cheese, frozen brocoli/cauliflower

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: