Cherry Coke Cupcakes
adapted from A Muse in My Kitchen
(parenthetical notes show you how I made this vegan)
Ingredients
- 1½ cups all-purpose flour
- 3 tablespoons cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup granulated sugar
- ½ cup unsalted butter, at room temperature (I used earth balance)
- 1 egg (I used Ener-G egg replacer)
- ½ cup buttermilk (I used vanilla soy milk and earth balance)
- ¾ cup Cherry Dr. Pepper
- 1½ teaspoons vanilla extract
- 1/2 teaspoon maraschino cherry juice
- 1 (21-ounce) can cherry pie filling
- Preheat the oven to 350° F and prepare a muffin pan with foil or paper liners.
- In a medium bowl sift together the flour, cocoa powder, baking soda and salt. Set aside.
- In the bowl of a standing mixer fitted with the paddle attachment, beat together sugar and butter until light and fluffy.
- Add the egg and mix until incorporated, scraping down the sides of the bowl as needed.
- In a bowl or large measuring cup, combine the buttermilk, Dr. Pepper, maraschino cherry juice, and vanilla extract; stir to combine. (At this point the mixture will looked curdled, it’s normal…keep moving on!)
- Add 1/3 of the dry ingredients to the butter and mix on low speed.
- Add half of the liquid and continue to mix.
- Repeat until all of the dry and liquid ingredients are combined (the last addition should be the dry ingredients), scraping down the bowl as needed.
- Divide batter among 12 cupcake liners.
- Bake for 17-19 minutes or until a toothpick inserted into the middle comes out clean.
- Allow to cool in the pan for 5 minutes, then transfer to a rack to cool completely before frosting.
- Frost with your favorite buttercream frosting! (I used a rum-buttercream and topped them with a sour cherry.)
No comments:
Post a Comment