When preparing our posts for the upcoming 4th of July Holiday, we wondered what we could make for dessert? Not apple pie, not red, white and blue desserts with whipped cream and berries, there had to be something else.
Yes, Coca-Cola Cupcakes. We were happy to try this recipe out, not only because they are Coca-Cola cupcakes (aren’t you curious?), but because we got to cook together. Kitty is back from New York for a few months and it has been a long time since we have worked together in the kitchen.
We increased the total amount of cocoa and Coca-Cola from the original recipe. It still has a subtle soda flavor, but when combined with the glaze, whipped cream and maraschino cherry on top, it works! It is not overly sweet. Please note that you should fill your cupcake liners 2/3 full. We filled ours 1/2 way full and they could have used a bit more rise.
Confession: We used ready made whipped cream. There was catching up to do, and Coke to be drank.
This beverage needs no introduction, we all know it. However, we have included this Animated History video for your entertainment!
Happy 4th of July!
Yield: 16 cupcakes
Adapted from Annie’s Eats
For the cupcakes:
1½ cups all-purpose flour
6 tablespoons cocoa powder
½ teaspoon baking powder
¼ teaspoon salt
¾ cup sugar
8 tablespoons unsalted butter, at room temperature
1 large egg
½ cup buttermilk
1 cup regular Coca-Cola
2 teaspoon vanilla extract
For the glaze:
1 cup confectioners’ sugar
2 tablespoons Coca-Cola
2/3 cup heavy cream
3-4 tablespoons powdered sugar
- 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 powder 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, 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. 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 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.
© 2011 – 2013, The Foodies' Kitchen. All rights reserved.