Saturday, June 26, 2010

Week 43: Cherry Coke Cupcakes

Coke. Yum. Cherry Coke. Yum. Cupcakes. Yum. Chocolate. Yum.

Yield: 10-12 cupcakes
Adapted from Annie's Eats

For the cupcakes:
1-1/2 C all-purpose flour
3 Tbsp cocoa powder
1/2 tsp baking soda
1/4 tsp salt
3/4 C sugar
8 Tbsp unsalted butter, at room temperature
1 large egg
1/2 C buttermilk
3/4 C Coca-Cola
1/4 tsp maraschino cherry juice
2 tsp vanilla extract
Maraschino cherries, stemless

For the glaze:
1 C confectioners’ sugar
2 Tbsp Coca-Cola

For topping:
1-1/3 C heavy cream
6 - 8 Tbsp powdered sugar
Maraschino cherries

Preheat the oven to 350° F.  Line  a muffin pan with foil or paper liners.

In a medium bowl combine the flour, cocoa powder, baking soda and salt.  Stir together and set aside.

In the bowl of an electric mixer fitted with the paddle attachment, combine the sugar and butter.  Mix on medium-high speed until light and fluffy.   Mix in the egg until incorporated.   In a bowl or large measuring cup, combine the buttermilk, Coke, maraschino cherry juice, and vanilla extract; stir to combine.  (This mixture may look disgusting and/or curdled – it’s okay!)

Mix the dry ingredients into the butter-sugar mixture on low speed, alternately with the liquid ingredients, beginning and ending with the dry ingredients and mixing just until incorporated.  Divide the batter evenly between the cupcake liners.

Drop 4 or 5 stemless maraschino cherries into each cupcake well and push them down into the batter.

 Bake for about 18 minutes, or until a toothpick inserted in the center comes out clean.  Allow to cool in the pan 5 minutes, then transfer to a wire rack to cool completely.

To make the optional glaze, combine the confectioners’ sugar and Coke in a small bowl and whisk until smooth.  Spoon or drizzle a small amount of the top of each cupcake.  Allow to set.

To make the whipped cream topping, add the heavy cream to the bowl of a stand mixer fitted with the whisk attachment.  Begin whipping on medium speed, slowly adding the confectioners’ sugar and gradually increasing the speed to high as the cream holds soft peaks.  Whip until the cream holds stiff peaks, being careful not to overbeat.

Spoon or pipe the whipped cream on top of the cupcakes and top each with a maraschino cherry.

My Notes:
The proportions in the original recipe seemed a little off. I had enough batter to make more than 12 cupcakes but only had enough whipped cream frosting to top 4 cupcakes. I doubled the whipped cream ingredients in the recipe above.

The finished product was really moist. It didn't taste overwhelmingly like coke or like cherries, but it was fun tasting.

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