Coke 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.

COKE FLOAT CUPCAKES RECIPE

Steps:

• For the cakes: Preheat oven to 160°C/325°F/Gas Mark 3. Line 12 the muffin tray with 12 cupcakes. In a small saucepan, heat the coke, cocoa powder and butter over medium heat until the butter is melted. Add the sugars and whisk until dissolved. Remove from heat and let the cocoa mixture cool. In a large bowl, whisk flour, bicarb soda and salt together. In a small bowl, whisk the eggs. Fold the eggs and the coke mixture into the flour mix. Use a large whisk but don't overbeat or the cupcakes will be dense. Fill cupcake liners about ¾ full and bake cupcakes for 20 minutes until a toothpick inserted into the centre comes out clean. Cool in the tins for 5 minutes then move on a wire rack. For the syrup and top: Add the coke to a small pan and heat until boiling point, then reduce the heat and simmer for 15 minutes or until the coke has reduced by half. Leave to one side to cool. Once cool add 1tsp of cornflour and whisk until it has thickened and has a nice dark brown colour. You should still be able to pour the syrup, if it's too thick add a touch more coke. Leave to cool before adding to the cupcakes Using a skewer or toothpick, make a few small holes in the cupcakes - not right to the bottom or the papers will peel). Brush the tops of the cakes liberally with the cooled syrup. Serve with vanilla ice cream and a cherry. You can drizzle more syrup over the ice cream if you wish.

COCA-COLA CUPCAKES

Steps:

• Preheat oven to 350 F and line a standard muffin tin with cupcake wrappers
• In a medium mixing bowl combine flour, salt, cocoa powder, and baking soda. Mix until combined and set aside.
• In a saucepan, over medium heat, combine Coca-Cola, butter, granulated sugar, and brown sugar. Stir and heat up until the butter is all melted, and the sugar is dissolved. 4-5 minutes. Don't make it boil. Let the mixture cool
• Pour the cooled Coca-Cola mixture into a large mixing bowl.
• *This step is important because if the Coca-Cola mixture is not cooled, when adding the eggs, you take a chance of the mixture to cook the eggs and the egg white will curdle
• Add the eggs and mix.
• Add the flour mixture to the Coca-Cola mixture, mix with a hand-mixer until all combined.
• *NOTE* You can mix with a whisk, but you may have more lumps. I used a hand mixer.
• Once all the flour is combined, stop, don't over mix.
• Pour the batter into the prepared muffin pans to about 2/3 full
• Bake in a preheated oven for 20-22 minutes or when you insert a toothpick into the center and come out clean.
• Allow to cool completely while making the Buttercream.
• In a large mixing bowl combine butter and powdered sugar (1 cup at a time)
• Mix in the Coca Cola and mix until combined.
• Scoop the buttercream into a piping bag with a star tip nozzle.
• *NOTE* You can use a Ziploc bag for piping as well
• Pipe the buttercream on all the cupcakes.
• Serve and enjoy.

COLA CHOCOLATE CUPCAKES

Steps:

• Preheat oven to 350 degrees F.
• Line two twelve cup muffin tins with cupcake lines.
• In a large bowl, using a wire whisk, stir together flour, white or brown sugar, cocoa, soda, powder, and salt.
• Stir in all wet ingredients- vanilla, eggs, oil, and coffee or cola, and buttermilk, to dry mixture, using a large wire whisk, or beat on electric mixer on medium speed for two minutes.
• Pour into prepared pan.
• Batter will be thin.
• Bake for 20-24 minutes or until cupcakes test done.
• (Cupcakes should be slightly puffed up in centre and spring back when touched).
• Freeze frosted or unfrosted.
• Makes 18 to 24 (medium).
• Recipe can be doubled or tripled.

CHERRY COCA COLA CUPCAKES RECIPE

Steps:

• Preheat oven to 350 degrees.
• In a bowl, combine cake mix, coca cola, cherry liquid, eggs, and oil.
• Mix until combined.
• Fill cupcake liners 2/3 way full.
• Top each uncooked cupcake with one stemless cherry.
• Bake cupcakes according to directions on box.
• Combine frosting and liquid in a bowl.
• Frost cupcakes with cherry frosting and top with maraschino cherry. Drizzle with chocolate syrup if desired!
• Enjoy!