Coke Cupcakes
Cherry Coke Cupcakes
A Kitchen Muse: Adapted from Brown Eyed Baker and The Sugared Whisk
Recipe type: Dessert
Prep time:
Cook time:
Total time:
Serves: 12
Ingredients
- CUPCAKES:
- 1½ cups all-purpose flour
- 3 tablespoons cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup granulated sugar
- ½ cup unsalted butter, at room temperature
- 1 egg
- ½ cup buttermilk
- ¾ cup Coke (don’t use diet)
- 1½ teaspoons vanilla extract
- ½ teaspoon maraschino cherry juice
- 1 (21-ounce) can cherry pie filling
- GLAZE:
- ¾ cup powdered sugar
- 1½ tablespoons Coke
- ½ tablespoon maraschino cherry juice
- FROSTING:
- 5 tablespoons flour
- 1 cup milk
- 1 teaspoon vanilla extract
- 1 cup (2 sticks) butter, softened
- 1 cup granulated sugar
Instructions
- CUPCAKES:
- Preheat the oven to 350° F and prepare a muffin pan with foil or paper liners.
- In a medium bowl sift together the flour, cocoa powder, baking soda and salt. Set aside.
- In the bowl of a standing mixer fitted with the paddle attachment, beat together sugar and butter until light and fluffy.
- Add the egg and mix until incorporated, scraping down the sides of the bowl as needed.
- In a bowl or large measuring cup, combine the buttermilk, Coke, maraschino cherry juice, and vanilla extract; stir to combine. (At this point the mixture will looked curdled, it’s normal…keep moving on!)
- Add ⅓ of the dry ingredients to the butter and mix on low speed.
- Add half of the liquid and continue to mix.
- Repeat until all of the dry and liquid ingredients are combined (the last addition should be the dry ingredients), scraping down the bowl as needed.
- Divide batter among 12 cupcake liners.
- Bake for 17-19 minutes or until a toothpick inserted into the middle comes out clean.
- Allow to cool in the pan for 5 minutes, then transfer to a rack to cool completely before frosting.
- FILLING:
- Fill the Cupcakes: 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 to 3 cherries) to the well.
- GLAZE:
- In a small bowl whisk together the powdered sugar, maraschino cherry juice and coke.
- Let sit 5 to 10 minutes to thicken.
- Using a spoon, drizzle a little of the glaze onto the middle of each cupcake and then gently spread it over the top.
- Let cool and set
- FROSTING:
- In a saucepan over medium heat, whisk together the flour and milk until the mixture thickens to the consistency of mashed potatoes.
- Be sure to whisk constantly so that clumps do not form.
- Set milk mixture aside into an ice bath and allow to cool completely. Meanwhile, beat together the butter and granulated sugar until light and fluffy.
- Add the vanilla and continue beating for 1 minute.
- Add the cooled milk mixture and beat on high for 3-5 minutes. If the mixture looks separated, keep beating until it comes back together.
- Frost cupcakes and top with a stemmed maraschino cherry!
