Cherry Coca Cola Cupcakes Recipes

COCA-COLA CUPCAKES

Steps:

• Preheat the oven to 350°F. Line 24 standard muffin cups with paper liners.
• In the bowl of a stand mixer fitted with the whisk attachment, or in a large bowl with an electric mixer combine the Coca-Cola®, milk, vegetable oil, and vanilla.
• With the mixer on low speed, beat in the eggs, one at a time. Add in sour cream, mix until fully incorporated.
• In a large mixing bowl, whisk together the cocoa, sugar, flour, and baking soda.
• Gradually mix the dry ingredients into the wet ingredients until just combined. The batter will be thin.
• Evenly divide batter amongst the prepared muffin wells.
• Bake 20-25 minutes. Remove pan to wire rack. Cool completely before removing from muffin tins.
• In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat butter at medium-high speed for about 5 minutes. With the mixer on low speed, slowly add in powdered sugar. Once the powdered sugar is fully incorporated, beat the butter and sugar on medium speed for an additional 5 minutes
• Add in vanilla, and maraschino cherry juice. Blend on low speed until moistened.
• Beat at medium-high speed until frosting is smooth and fluffy; about 2 minutes.
• Pipe frosting onto cooled cupcakes.
• In a small saucepan over medium heat, warm the heavy cream until very hot, but not boiling.
• Place chocolate in a heat-safe bowl. Pour the hot cream over the chocolate and allow it to sit for about 5 minutes. Whisk the cream and chocolate until smooth. Whisk in the honey and vanilla. Allow to cool for about 5-10 minutes. Do not let the glaze sit for too long or it will harden up before you spoon it over the frosting.
• Spoon the glaze on the tops of the frosted cupcakes, allowing it to drip down the sides a little bit. Don't add too much glaze or it will drip all over your liners.
• If desired, top each cupcake with a stemmed maraschino cherry.
• Store cupcakes in the refrigerator. Remove them to room temperature one hour before serving.

CHOCOLATE CHERRY COLA CUPCAKES WITH RED LICORICE FILLING AND MARSHMALLOW FROSTING

Steps:

• Preheat the oven to 350 degrees F. Line 2 regular size cupcake pans with cupcake liners.
• In a large bowl using an electric mixer on low speed, combine the sugar, flour, cocoa, baking powder, baking soda, and salt. Add the eggs, half-and-half, oil, and vanilla and beat on medium speed for 2 minutes. Stir in the warmed cherry cola until fully combined.
• Fill the cupcake liners three-quarters full with batter and bake until the cupcakes spring back when touched with your finger, 10 to 15 minutes. Let cool in the pans for a few minutes, and then remove to a wire rack to cool completely.
• Fill each of the cupcakes with Red Licorice Filling. Sprinkle the crushed yogurt covered pretzels on top. Top with Marshmallow Frosting and drizzle with Cherry Cola Glaze.
• Tear the licorice into 1 inch pieces and place in a saucepan with the water over medium heat until it comes to a boil. Remove from the heat and let cool. Whisk in the sugar, cornstarch, salt, and egg yolks. Cook over medium heat, whisking constantly, until thick and bubbly. Continue to cook for 1 minute, and then remove from the heat. Cool to room temperature.
• Place the egg whites, sugar, and cream of tartar in a heat-safe bowl over a saucepan with boiling water. Whisk constantly over the heat for 1 to 3 minutes. Once the sugar has dissolved, remove from the heat and beat with an electric mixer on high until stiff peaks have formed, 5 to 7 minutes. Stir in the vanilla extract.
• Add the cherry cola, 1 teaspoon at a time, to the powdered sugar until it has a good consistency to drizzle on cupcakes.

CHERRY COCA-COLA (COKE) CUPCAKES

Steps:

• To make the cupcakes, preheat the oven to 180°C, 350°F, Gas Mark 4. Place 12 cupcake liners into a muffin pan and set aside. Beat the butter with the sugar until creamy. Add the egg and vanilla extract. Mix the cola and the buttermilk together in a jug. In a bowl, sift the flour, cocoa powder and bicarbonate of soda (baking soda) together. Pour about a third of the cherry coke and buttermilk mixture into the creamed butter and sugar, the sieve in about a third of the flour, cocoa powder, soda mix and stir well. Repeat this process until all ingredients are added and stir until blended and smooth. Taste test the batter. If you feel the cherry cola flavour needs a little lift, add a few drops of both the cherry and cola extract/flavouring until desires taste is reached. Pour into each cupcake liner to about ½ to ¾ full and bake for 20-25 minutes until a skewer comes out clean, then remove from the oven and allow to cool in the pan for 5 minutes then transfer to a wire rack to cool completely. To make the frosting, cream the butter with the icing sugar adding the cherry coca-cola a little at a time until smooth and creamy. Again, taste test the frosting. If you feel the cherry cola flavour needs a little lift, add a few drops of both the cherry and cola extract/flavouring until desires taste is reached. To decorate, use a piping bag with a large star tip and pipe swirls onto each cupcake. Top off with a fresh cherry.