Cherry Coke Cupcake Recipe

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I am not a huge Coca Cola fan (more of a Pepsi girl), but Cherry Coke is a guilty pleasure of mine left over from my teenage days. These cupcakes would be awesome for a summertime BBQ or a movie time snack.

Cherry Coke Cupcake

Cupcake Ingredients:

1/2 C unsalted butter, room temp
2 egg whites
2 eggs
2 C flour
1 tsp baking powder
1/2 tsp salt
1/4 baking soda
1/2 C buttermilk
2 TBSP Cherry Coke
1 1/2 C sugar
1 tsp vanilla

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:

Frosting Ingredients:

1 C soft unsalted butter
4 + C powder sugar
4 TBSP heavy whipping cream
1 TBSP cherry extract
Red gel food coloring

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.
-Add garnish of your choice….