Cherry Coke Cupcakes

These Cherry Coke cupcakes are spot on, the batter includes not only Cherry Coke, but also additional cherry juice for that added cherry flavor.  The cakes are stuffed with maraschino cherries right before going into the oven, and then drizzled with a coke glaze once cooled.  This frosting recipe, well it is just amazing.  I will admit, I was a little skeptical at first.  I had never seen a frosting recipe with flour and granulated sugar in it.  Those two items would typically be a death sentence for frosting, let alone one titled as “fluffy”.  But everything worked out and this frosting was quite remarkable.  I will definitely use this recipe again if I am looking for a frosting with a light, whipped consistency.  

As with the banana split cupcakes that I shared the other day, I was unable to taste the finished cupcakes.  Half of them were donated to a charity event and the other half were shared with my husband’s co-workers.  I am quite positive that these cupcakes were nothing short of delicious though.  I suppose I will be forced to make them again soon, so I can try them for myself.

Cherry Coke Cupcakes

For the cupcakes
1 1/2 cups all-purpose flour
3 tablespoons cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup sugar
8 tablespoons unsalted butter, at room temperature
1 large egg
1/2 cup buttermilk
3/4 cup Cherry Coke
1 teaspoon maraschino cherry juice
1 1/2 teaspoon vanilla extract
Maraschino cherries, stemless

For the glaze (optional)
1 cup confectioners’ sugar
2 tablespoons Coca-Cola

Frosting recipe below

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, Cherry Coke, maraschino cherry juice, and vanilla extract; stir to combine. (At this point the mixture was foamy and looked a little curdled, don’t be scared).  Add 1/3 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.

Fill each muffin cup 2/3 full. Drop 1-2 maraschino cherries into each cupcake and push them down into the batter. 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.

To make the glaze, whisk together the confectioners sugar and Coke until smooth. Drizzle a little bit over each cupcake and allow to set, frost as desired. Top each cupcake with a maraschino cherry.

Fluffy Vanilla Frosting

5 tablespoons flour
1 cup milk
1 teaspoon vanilla extract
1 cup (2 sticks) butter, softened
1 cup granulated Sugar

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.

~ Yields 12 cupcakes ~

Recipe as seen on Sunny Side up in San Diego

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