Cherry Coke Float Cupcakes

Cherry Coke Float Cupcakes requires around 45 minutes from start to finish. For 49 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. One portion of this dish contains about 3g of protein, 14g of fat, and a total of 308 calories. This recipe serves 24. This recipe is typical of American cuisine. Head to the store and pick up all purpose flour, cherry pie filling, salt, and a few other things to make it today. 4530 people have made this recipe and would make it again. It works well as a hor d'oeuvre. It is brought to you by The Novice Chef Blog. Taking all factors into account, this recipe earns a spoonacular score of 21%, which is not so awesome. Cherry Coke Float Cupcakes, Cherry Coke Float Cupcakes With Chocolate Shell, and Share a Coke: Chocolate Coke Cupcakes with Cherry Vanilla Frosting are very similar to this recipe.

Servings: 24

 

Ingredients:

Equipment:

Cooking instruction summary:

Cake:Preheat the oven to 350 degrees and line muffin pans with liners or spray with baking spray. Sift together flour, baking soda, salt and cocoa in a bowl and set aside.In a mixing bowl or stand mixer, combine sugar and butter and beat on medium-high until light and creamy. Mix in the eggs one at a time, beating about 1 minute after each. In a large mixing cup or small bowl, combine buttermilk, Coke and vanilla extract. (Make sure you wait for the foam to go down when measuring the Coke and don't worry if your mixture looks curdled when you add the buttermilk.)Beginning with the dry ingredient mix, add in 4 parts to the butter mixture, alternating with the Coke mixture. Beat each addition just until incorporated.Use a cookie scoop or piping bag to transfer the batter to the muffin tins, filling each 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 about 5 minutes in the pan and then transfer 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 mixture (2-3 cherries) to the well.Glaze:Mix together with a whisk in a small bowl. The mixture should run slowly off a spoon so you can drizzle the cupcakes but it won't run all over the place.Icing:Beat cream in a chilled bowl with whisk attachment or hand mixer on low speed. Begin adding sugar, 1 spoonful at a time, increasing speed as the cream comes together. Whip the cream until it holds stiff peaks, if you dip a spoon in it, the whipped cream should stay on the spoon when you turn it upside down. Pipe the whipped cream onto cupcakes as desired and top with maraschino cherries for garnish.

 

Step by step:

1. Cake:Preheat the oven to 350 degrees and line muffin pans with liners or spray with baking spray. Sift together flour, baking soda, salt and cocoa in a bowl and set aside.In a mixing bowl or stand mixer, combine sugar and butter and beat on medium-high until light and creamy.

2. Mix in the eggs one at a time, beating about 1 minute after each. In a large mixing cup or small bowl, combine buttermilk, Coke and vanilla extract. (Make sure you wait for the foam to go down when measuring the Coke and don't worry if your mixture looks curdled when you add the buttermilk.)Beginning with the dry ingredient mix, add in 4 parts to the butter mixture, alternating with the Coke mixture. Beat each addition just until incorporated.Use a cookie scoop or piping bag to transfer the batter to the muffin tins, filling each tin about 2/3 of the way full.

3. 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 about 5 minutes in the pan and then transfer 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 mixture (2-3 cherries) to the well.Glaze

1. Mix together with a whisk in a small bowl. The mixture should run slowly off a spoon so you can drizzle the cupcakes but it won't run all over the place.Icing:Beat cream in a chilled bowl with whisk attachment or hand mixer on low speed. Begin adding sugar, 1 spoonful at a time, increasing speed as the cream comes together. Whip the cream until it holds stiff peaks, if you dip a spoon in it, the whipped cream should stay on the spoon when you turn it upside down. Pipe the whipped cream onto cupcakes as desired and top with maraschino cherries for garnish.

Nutrition Information:

covered percent of daily need