Hello Butter and Sugar Sisters!
Alyce and Lizzie here! We are sooo insanely excited that you have wound up at Butter and Sugar! We'll be sharing with you a bunch of fun recipes and DIY's on this page, and we hope you love everything we post! Hopefully, one day we'll be able to look back on this post and see how far we've come.
Annyyywwwaaayyy, enough with being super cheesy and sentimental and stuff, on to the recipe. This is the recipe for Cherry Coke Float cupcakes, which are actually pictured at the top of the 'Recipes' section. They are soooo yummy, and we hope you really like them! Here goes...
Adapted From Brown Eyed Baker and Food Network:
For the Cupcakes:
1½ cups all-purpose flour
3 tablespoons cocoa powder
½ teaspoon baking soda
¼ teaspoon salt
¾ cup granulated sugar
½ cup unsalted butter, at room temperature
1 egg
½ cup buttermilk
¾ cup Coke (don't use diet)
1½ teaspoons vanilla extract
1 (21-ounce) can cherry pie filling
For the Glaze:
¾ cup powdered sugar
2 tablespoons Coke
For the Frosting:
3 cups confectioners' sugar
1 cup butter
1 teaspoon vanilla extract
1 to 2 tablespoons whipping cream
Directions: 1. Make the Cupcakes: Preheat the oven to 350 degrees F and line a standard muffin pan with paper liners; set aside.
2. Sift together flour, cocoa powder, baking soda, and salt in a small bowl and set aside.
3. 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.)
4. 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.
5. 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.
6. 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.
7. 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.
8. Make the Frosting: In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.
Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.
Note: To get the frosting on your cupcakes to look like it does in our picture, simply take a cupcake scoop or an ice cream scoop, scoop out some frosting and plop it down on top of the cupcake! Wa-la!
Alyce and Lizzie here! We are sooo insanely excited that you have wound up at Butter and Sugar! We'll be sharing with you a bunch of fun recipes and DIY's on this page, and we hope you love everything we post! Hopefully, one day we'll be able to look back on this post and see how far we've come.
Annyyywwwaaayyy, enough with being super cheesy and sentimental and stuff, on to the recipe. This is the recipe for Cherry Coke Float cupcakes, which are actually pictured at the top of the 'Recipes' section. They are soooo yummy, and we hope you really like them! Here goes...
Adapted From Brown Eyed Baker and Food Network:
For the Cupcakes:
1½ cups all-purpose flour
3 tablespoons cocoa powder
½ teaspoon baking soda
¼ teaspoon salt
¾ cup granulated sugar
½ cup unsalted butter, at room temperature
1 egg
½ cup buttermilk
¾ cup Coke (don't use diet)
1½ teaspoons vanilla extract
1 (21-ounce) can cherry pie filling
For the Glaze:
¾ cup powdered sugar
2 tablespoons Coke
For the Frosting:
3 cups confectioners' sugar
1 cup butter
1 teaspoon vanilla extract
1 to 2 tablespoons whipping cream
Directions: 1. Make the Cupcakes: Preheat the oven to 350 degrees F and line a standard muffin pan with paper liners; set aside.
2. Sift together flour, cocoa powder, baking soda, and salt in a small bowl and set aside.
3. 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.)
4. 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.
5. 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.
6. 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.
7. 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.
8. Make the Frosting: In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.
Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.
Note: To get the frosting on your cupcakes to look like it does in our picture, simply take a cupcake scoop or an ice cream scoop, scoop out some frosting and plop it down on top of the cupcake! Wa-la!