Last month, I hosted a potluck gathering for my church. Guests were asked to bring a side dish, salad, or beverage to share. One young man wound up bringing about 4 cases of Coca Cola Classic. A few cans were guzzled, but at the end of the evening, we still had a few dozen cans left.
I don’t drink caffeine, and as far as I can tell, neither do any of my roommates. So these cans of Coke have been sitting in our dining room, and I’ve been trying to find recipes that call for cola.
Much to my delight, Ian & Christie over at Coco Bean recently posted a recipe for Cherry Coke Float Cupcakes. Seeing as to how yesterday was Wednesday, and therefore a night to invite people over to watch LOST, and I had some Coke to use up well…you can see where I’m going with this.
Cherry Coke Float Cupcakes
1 1/2 Cups flour
3/4 Cup sugar
1/2 tsp baking soda
1/4 tsp salt
1 large egg
1/2 Cup buttermilk
2 tsp vanilla
1/2 cup unsalted butter
3 Tbs cocoa powder
3/4 Cup Coca Cola
1/4 cup maraschino cherry syrup
24 maraschino cherries
1 cup confectioners sugar
2 tbsp cola
Preheat the oven to 350 F.
In a saucepan, boil the Coca-Cola and cherry syrup gently for five minutes. Melt in the butter and cocoa powder.
Meanwhile, combine the flour, sugar, baking soda, and salt in a bowl.
Beat the egg, buttermilk, and vanilla in a second bowl.
Pour into the dry ingredients, stir well with a wooden spoon, and then add the liquid ingredients, beating until everything is blended.
Pour into the cupcake pans and push a cherry into the center of each cupcake. Bake for 15 minutes or until a cake tester comes out clean.
When cool drizzle over the Cola Icing and let dry. Top with cherry buttercream and a cherry.
+ I only ended up using 2 cans of Coke. We still have at least a dozen cans left. Sigh.
+ I modified my standard buttercream icing recipe to concoct cherry buttercream:
1 stick butter, softened
3 cups confectioners sugar
1 tsp. maraschino cherry syrup
Beat until combined and fluffy, spread on cupcakes.
I’ve made buttercream so many times that I don’t really measure anything out. Dump in the stick of butter, throw some sugar in there, and eyeball the liquid (Regular buttercream calls for vanilla. I’ve used mint extract, OJ, cranberry juice, etc. depending on the type of cupcake.)
+ This recipe makes 12 cupcakes, so I doubled it. I needed 48 maraschino cherries, yikes! Rather than pay $8 a piece for two or three tiny jars, I took a trip down to my local Cash & Carry and picked up a 4 lb. jar for under 10 bucks.
+ So in addition to lots of cola, I now have 3 lbs of cherries that need to be used up. Hello, summer. Hello, fancy tropical drinks! And Shirley Temples…can’t forget those! Mmm-mm.
+ The cherries are rather…drippy…straight from the jar. Shaking excess syrup off of them isn’t enough. I used a paper towel to soak up the extra syrup, otherwise it bled into the buttercream and made a bit of a mess.
+ The batter is also rather drippy. It’s so runny that I had a hard time transferring batter from the mixing bowl to the cupcake tins without dribbling. The recipe only made 23 cupcakes instead of 2 dozen, but I’m pretty sure I lost at least an entire cupcake on spills.
My shopping list. Seems like I just bought vanilla last month! How did I run out so quickly?
Liquid & dry ingredients:
Look at all the dribbly spills!
Waiting for the cola icing to dry and harden: