Cherry Coke Float Cupcakes
Cherry Coke Float Cupcakes

Hey everyone, it’s John, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, cherry coke float cupcakes. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

Cherry Coke Float Cupcakes is one of the most popular of recent trending foods on earth. It is simple, it is quick, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look wonderful. Cherry Coke Float Cupcakes is something that I have loved my entire life.

To get started with this recipe, we have to first prepare a few components. You can cook cherry coke float cupcakes using 19 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Cherry Coke Float Cupcakes:
  1. Prepare cupcakes
  2. Get 1 1/2 cup all purpose flour
  3. Take 3 tbsp cocoa powder
  4. Prepare 1/2 tsp baking soda
  5. Make ready 1/4 tsp salt
  6. Make ready 3/4 cup granulated sugar
  7. Make ready 1/2 cup unsalted butter, at room temp
  8. Get 1 egg
  9. Make ready 1/2 cup buttermilk
  10. Prepare 3/4 cup Cherry Coke (do not use diet)
  11. Prepare 1 1/2 tsp vanilla extract
  12. Prepare 1 21-ounce can cherry pie filling
  13. Take glaze
  14. Take 3/4 cup powdered sugar
  15. Take 2 tbsp Cherry Coke
  16. Get frosting
  17. Get 1 cup heavy whipping cream
  18. Make ready 4 tbsp powdered sugar
  19. Prepare 1 Maraschino cherries, for garnish
Steps to make Cherry Coke Float Cupcakes:
    1. Make the Cupcakes: Preheat the oven to 350°F and line a standard muffin pan with paper liners; set aside.
    1. Sift together flour, cocoa powder, baking soda, and salt in a small bowl and set aside.
    1. 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.)
    1. Beginning with the flour mixture, add in 4 parts to the butter mixture, alternating with 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.
    1. Divide the batter evenly between the muffins tins. 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.
    1. 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.
    1. 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.
    1. Frost the Cupcakes: Beat the heavy whipping cream in a chilled bowl with whisk attachment (or hand mixer), beginning on low speed. Once the cream gets frothy begin adding the powdered sugar, 1 tablespoon at a time, increasing speed as the cream comes together until you reach medium-high speed. Whip the cream until it holds stiff peaks (if you dip a spoon in it, the whipped cream should stay on the spoon when you turn it upside down). Pipe the whipped cream onto cupcakes as desired and top with maraschino cherries for garnish.

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