Cherry Coke Cupcakes lightly flavored with big frosting will make a great party or dessert treat.
Prep Time15minutes
Cook Time20minutes
Total Time45minutes
AuthorKrista Blackburn (recipe) for DearCreatives.com
Ingredients
Cupcake Ingredients
1/2Cunsalted butterroom temp
2egg whites
2eggs
2Cflour
1tspbaking powder
1/2tspsalt
1/4baking soda
1/2Cbuttermilk
2TBSPCherry Coke
1 1/2Csugar
1tspvanilla
Frosting Ingredients
1Csoft unsalted butter
4+ C powder sugar
4TBSPheavy whipping cream
1TBSPcherry extract
Red gel food coloring
Instructions
Cupcake Directions
-Preheat oven to 350 degrees.
-Line the cupcake tins with paper liners.
-Sift flour, baking powder, salt, and baking soda together in a bowl.
-Beat butter on high for 30 seconds.
-Add sugar, vanilla, and cherry coke to the butter .... beating until well combined.
-Add egg whites, and then eggs one at a time, beating well after each addition.
-Alternate adding the flour mixture and buttermilk to the butter mixture, beating on low speed until everything is mixed together.
-Add 1/3 C flour mixture to the wet mixture followed by adding 1/3 C of the buttermilk; add 1/3 C flour mixture again then add 1/3 C buttermilk mix on low speed, add 1/3 C of flour and add the rest of 1/3 C of buttermilk mix in low speed until thoroughly blended.
-Bake at 350 degrees for 20-25 minutes or until an inserted cupcake comes out
clean.
-Allow to cool in the cupcake tine for 10 minutes.
-Remove the cupcakes from the cupcake tin and completely cool on a wire rack.
Frosting Directions
-Cream the butter and powder sugar until it looks light and creamy.
-If it doesn't cream add several drops of the heavy whipping cream.
-Test to see if the frosting can form and hold a stiff peak.
-Add Cherry extract.... mix well.
-If not add more powder sugar 1/2 C at a time.
-Test to make sure that the frosting can make and hold a stiff peak.
-Divide the frosting equally into two bowls.....first bowl remains white while the second bowl...add several drops of red gel food coloring....mix well.
-Scoop the red frosting into a pastry bag with a 13 inch round frosting tip.... then add the white frosting....twist the open end of the pastry bag to push the frosting to the tip....Test to make sure that the combination of red and white frosting comes to the tip at the same time.
-Frost cupcakes from the outside edge to the center of the cupcake.