Whenever I go to a restaurant and they have Cherry Coke on the menu, you can guarantee that I am ordering one.
These cupcakes were very tasty, not too sweet, but enough to satisfy my sweet tooth.
I didn't tell the boys what I was baking, I wanted to see the surprise on their faces when they bit in and saw all those cherries inside the cupcake.
These cupcakes were definitely a winner. The boys were so excited when they got to the center and saw those cherries!!
Renee
Ingredients:
For the cupcakes:
1½ cups all-purpose flour
3 tbsp. cocoa powder
½ tsp. baking soda
¼ tsp. salt
¾ cup sugar
8 tbsp. unsalted butter, at room temperature
1 large egg
½ cup buttermilk
¾ cup Coca-Cola
¼ tsp. maraschino cherry juice
2 tsp. vanilla extract
Maraschino cherries, stemless
For the cupcakes:
1½ cups all-purpose flour
3 tbsp. cocoa powder
½ tsp. baking soda
¼ tsp. salt
¾ cup sugar
8 tbsp. unsalted butter, at room temperature
1 large egg
½ cup buttermilk
¾ cup Coca-Cola
¼ tsp. maraschino cherry juice
2 tsp. vanilla extract
Maraschino cherries, stemless
For the glaze (optional):
1 cup confectioners' sugar
2 tbsp. Coca-Cola
1 cup confectioners' sugar
2 tbsp. Coca-Cola
For topping:
2/3 cup heavy cream
3-4 tbsp. powdered sugar
Maraschino cherries
2/3 cup heavy cream
3-4 tbsp. powdered sugar
Maraschino cherries
Directions:
Preheat the oven to 350° F. Line a muffin pan with foil or paper liners. 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. Mix in the egg until incorporated. In a bowl or large measuring cup, combine the buttermilk, Coke, maraschino cherry juice, and vanilla extract; stir to combine.
Preheat the oven to 350° F. Line a muffin pan with foil or paper liners. 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. Mix in the egg until incorporated. In a bowl or large measuring cup, combine the buttermilk, Coke, maraschino cherry juice, and vanilla extract; stir to combine.
Mix 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. Drop 4 or 5 stemless maraschino cherries into each cupcake well and push them down into the batter. 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.
To make the optional glaze, combine the confectioners' sugar and Coke in a small bowl and whisk until smooth. Spoon or drizzle a small amount of the top of each cupcake. Allow to set.
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.
Adapted from Annie's Eats
No comments:
Post a Comment