July 10, 2012 in baking
If you had to describe coca cola what words would come to mind? Dark, bubbly, sweet? That description could easily match Nerine *ducking to avoid flying shoe* and so when she asked for that flavour of cupcakes for the launch of Inkarna I reckoned it would be a perfect match. Over a chocolate martini and juice that was actually water we discussed ideas and “coke float” was the winner.
Who hasn’t had a coke float at least once in their sticky youth (if you haven’t I suggest you pony up and regress slightly and try one) Mess and sweetness, what more could a child want. Well how do I recreate that in a cupcake.
I took to the internet to find if others had done it and found Brown Eyed Baker did something very similar. I started there and went off on my merry adventure of figuring out how to stabilise whipped cream icing without gelatine and how to get it to have enough of a vanilla flavour to mimic vanilla ice cream.
The solution was really simple and the result, magical. Try for yourself and see
Coke Float cupcakes
- 1 1/2 cups cake flour
- 3 tbs cocoa
- 1/2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup sugar
- 125 gs butter
- 1 egg
- 1/2 cup buttermilk
- 3/4 cup coke
- 1 1/2 tsps vanilla extract
- 1 cup cream
- 1 cup instant vanilla pudding
- 1 cup icing sugar
- 12 maraschino cherries
1. Preheat the oven to 170 degrees C and line a standard muffin pan with paper liners; set aside.
2. Sift together flour, cocoa powder, baking soda, and salt in a small bowl and set aside. (I used vanilla powder so added it in here)
3. Combine the sugar and butter and beat on medium-high until light and creamy. Add the egg and beat for until combined. In a large mixing cup or small bowl, combine the buttermilk, Coke and vanilla extract. It may curdle
4. Alternate adding the coke and flour mixtures.
5. Divide the batter evenly between the muffins tins. Bake for 18-20 minutes, or until the tops spring back when touched lightly and a toothpick inserted in the center cupcake comes out clean. Cool for 5 minutes in the pan and then transfer to a wire rack to cool completely.
For the icing:
1. Whip the cream till it thickens, add the vanilla pudding and icing sugar and continue whipping till it comes together.
2. Place in a piping bag with a star nozzle.
3. Choose the cherries you want to use and place on a paper town to remove excess syrup. Place on top of each cupcake.
Adapted from Brown Eyed Baker’s Cherry Coke Cupcakes