Cherry Coke Float Cupcakes Recipes

CHERRY COKE® CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.
• Mix cake mix and cherry-flavored cola together in a bowl until batter is smooth. Spoon batter into prepared muffin cups about 2/3 full.
• Bake in the preheated oven until muffins spring back when lightly touched, 18 to 23 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
• Beat cream in a large bowl using an electric mixer until frothy; beat in confectioners' sugar until stiff peaks form. Lift your beater or whisk straight up: the frosting will form sharp peaks; refrigerate.
• Cut a well out of the top center of each cupcake and fill with 2 to 3 cherries from the cherry pie filling. Transfer frosting to a piping bag or a plastic bag with 1 corner cut off. Frost cupcakes and top each with a maraschino cherry.

CHERRY COKE FLOAT CUPCAKES

Steps:

• Make the Cupcakes: Preheat the oven to 350 degrees F and line a standard muffin pan with paper liners; set aside.
• Sift together flour, cocoa powder, baking soda, and salt in a small bowl and set aside.
• In a mixing bowl, combine the sugar and butter and beat on medium-high until light and creamy, about 3 minutes. Add the egg and beating for an additional minute. In a large mixing cup or small bowl, combine the 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 flour mixture, add in 4 parts to the butter mixture, alternating with three parts of the Coke mixture. Beat each addition just until incorporated. Give the final mixture a good mix with a rubber spatula to make sure it is thoroughly combined.
• Divide the batter evenly between the muffins cups. Bake for 18-20 minutes, or until the tops spring back when touched lightly and a toothpick inserted in the center cupcake comes out clean. Cool for 5 minutes in the pan and then transfer to a wire rack to cool completely.
• 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 the Cupcakes: In a small bowl whisk together the powdered sugar and coke. Let sit 5 to 10 minutes to thicken. It should drip off of a soon very slowly. Using a small offset spatula, drizzle a little of the glaze onto the middle of each cupcake and then gently spread it over the top.
• Frost the Cupcakes: On medium speed, beat the cream cheese, sugar and vanilla extract in a mixer with the whisk attachment until smooth and completely combined, about 3 minutes. Slowly add the heavy cream, scrape the sides of the bowl, then increase speed to medium-high and whip until stiff peaks form. Pipe the whipped cream onto cupcakes as desired and top with maraschino cherries to garnish. Serve immediately, or store in an airtight container in the refrigerator for up to 3 days.

CHERRY COKE FLOAT CUPCAKES

Steps:

• 1. For the Cake: Preheat the oven to 350 degrees and line muffin pans with cupcake liners. Mix together flour, baking soda, salt and cocoa in a bowl and set aside.
• 2. In a mixing bowl, combine sugar and butter and beat on medium-high until light and fluffy. Mix in the eggs one at a time, beating well after each and scraping down the sides if needed. In a small bowl, combine buttermilk, Coke and vanilla extract, making sure to let the foam calm down after you mix it in. Foam will do us no good here.
• 3. Beginning with the your flour mixture, add to the butter mixture, alternating with the Coke mixture in 4 parts. Beat each addition just until incorporated.
• 4. Fill each muffin 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 5 minutes in the pan and then transfer the cupcakes to a wire rack to cool completely.
• 5. Once cooled, use a paring knife to cut out a cone shape in the middle of each cupcake. Add a spoonful of cherry pie filling to each cupcake. You may want to try to chop the cherries up a bit. The whole cherries were a bit hard to fit in each cupcake. Strain and reserve the liquid, give the cherries a quick chop, and then toss them back in the liquid before filling each cupcake.
• 6. For the Glaze: Mix together powdered sugar and coke with a whisk in a small bowl until no lumps remain adding more or less sugar if needed. You want a thicker constancy, one that will glaze the cupcake but not disappear down the sides or into the cupcake.
• 7. For the Icing: Chill your mixing bowl for 10 to 15 minutes before you are ready to make your icing. Beat cream in a chilled bowl with whisk attachment or hand mixer on low speed. If using, add the Whip-it then begin to add the powdered sugar, 1 spoonful at a time, increasing speed as the cream comes together. Whip the cream until it holds stiff peaks. Using your favorite tip, pipe the whipped cream onto cupcakes and top with maraschino cherries.