Cherry Coke Float Cupcakes

• Vegetarian

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 1 can Cherry pie filling
  • 6 tbsp Cocoa powder
  • 3 cups Flour
  • 1 7/8 cups Powdered sugar
  • 1 1/2 cups Sugar
  • 1 Teas baking soda
  • 1/2 Teas. salt
  • 3 Teas vanilla extract

• Drinks

  • 1 11/16 cups Coca-cola

• Dairy

  • 1 cup Butter, unsalted
  • 1 cup Buttermilk
  • 1 1/2 cups Heavy cream

• Desserts

  • 1 Maraschino cherries
  • 1 Teas whip-it

Found on passthesushi.com

Description

Ingredients

• 3 cups flour
• 6 tbs cocoa powder
• 1 teas baking soda
• 1/2 teas salt
• 1 1/2 cups sugar
• 1 cup unsalted butter, room temperature
• 2 large eggs
• 1 cup buttermilk
• 1 1/2 cups Coke (don’t use diet)
• 3 teas vanilla extract
• 1 can cherry pie filling
• 1 1/2 cups powdered sugar
• 3-4 tbs Coke
• 1 1/2 cups heavy cream
• 6 tbs powdered sugar
• 1 teas Whip-It (optional*)
• Maraschino Cherries for garnish

Directions

• Preheat the oven to 350 degrees and line muffin pans with cupcake liners. Mix together flour, baking soda, salt and cocoa in a bowl and set aside.
• In a mixing bowl, combine sugar and butter and beat on medium-high until light and fluffy. Mix in the eggs one at a time, beating well after each and scraping down the sides if needed. In a small bowl, combine buttermilk, Coke and vanilla extract, making sure to let the foam calm down after you mix it in. Foam will do us no good here.
• Beginning with the your flour mixture, add to the butter mixture, alternating with the Coke mixture in 4 parts. Beat each addition just until incorporated.
• Fill each muffin tin about 2/3 of the way full. Bake for 18-20 minutes until the tops spring back when touched lightly and a toothpick inserted in the center cupcake comes out clean. Cool 5 minutes in the pan and then transfer the cupcakes to a wire rack to cool completely.
• Once cooled, use a paring knife to cut out a cone shape in the middle of each cupcake. Add a spoonful of cherry pie filling to each cupcake. You may want to try to chop the cherries up a bit. The whole cherries were a bit hard to fit in each cupcake. Strain and reserve the liquid, give the cherries a quick chop, and then toss them back in the liquid before filling each cupcake.
• Mix together powdered sugar and coke with a whisk in a small bowl until no lumps remain adding more or less sugar if needed. You want a thicker constancy, one that will glaze the cupcake but not disappear down the sides or into the cupcake.
• Chill your mixing bowl for 10 to 15 minutes before you are ready to make your icing. Beat cream in a chilled bowl with whisk attachment or hand mixer on low speed. If using, add the Whip-it then begin to add the powdered sugar, 1 spoonful at a time, increasing speed as the cream comes together. Whip the cream until it holds stiff peaks. Using your favorite tip, pipe the whipped cream onto cupcakes and top with maraschino cherries.