Happy Monday everybody!! I hope everyone stayed safe and warm this past weekend with all of the winter weather shenanigans.
We didn’t get as much snow and ice in the ATL as they had predicted for Friday–thank goodness–but Saturday morning we got a surprise 3″ snowfall which was just so beautiful, and I don’t necessarily like getting out and playing in it because it’s too cold for me but I just looove watching it fall, so it was a perfect morning.
Anyways, let’s talk cupcakes and super delicious ones at that. I’ve been wanting to make Coca-Cola cake or cupcakes for a while now and in keeping with a
early Valentine’s Day theme I thought a little cherry added would be perfect.
Honestly, I don’t know why I haven’t baked with Coca-Cola before, because it made these cupcakes so light and fluffy and perfect and there was just a hint of the cherry juice.
Then the added bonus of my favorite frosting by the Pioneer Woman that I made beautifully pink was amazing. Y’all need to make these asap, very decadent and perfectly themed for the upcoming day of love. Have a wonderful day and start to the week!
Everything in your bowl for your cupcakes…
mix, mix, mix…
into your cupcake tins…
bake, bake, bake…
now, for the frosting…milk & all-purpose flour into your pan…
the consistency of thin mashed potatoes…
now sugar and butter into your bowl…
mix, mix, mix and add your flour/milk mixture…
mix, mix, mix…
now add your food coloring…
mix, mix, mix…
and onto your cupcakes and enjoy!!!
- 1 Box of Devil's Food Cake Mix.
- 3 Eggs.
- 1 Cup of Coca-Cola.
- 1/3 Cup of Maraschino Cherry Juice.
- 2 Cups of Milk.
- 10 Tablespoons of All-Purpose Flour.
- 4 Sticks of Unsalted Butter, Softened.
- 2 Cups of Granulated Sugar.
- Red Food Coloring (Optional).
- Preheat your oven to 350 degrees F.
- Place your liners into your cupcake tins and set aside.
- With a handheld or stand mixer with paddle attachment, place the cake mix, eggs, Coca-Cola and cherry juice into your bowl and mix until smooth.
- Using an ice cream scoop or spoon fill your cupcake tins 3/4 full and bake for 15 minutes or until they spring back to the touch.
- Let cool completely before frosting.
- Place the milk and all-purpose flour into a shallow pan on medium/high heat and stir constantly until it becomes the consistency of thin mashed potatoes, remove from the heat and let it come to room temperature.
- After your milk/flour mixture has come to room temperature, place your butter and sugar into your bowl of your stand mixer or with a hand mixer whip them until light and fluffy.
- Now add your milk/flour mixture to your sugar/butter mix and whip, whip, whip--this takes a little bit of time--until super and light fluffy and resembles whipped cream.
- If you are adding food coloring, go ahead and add and mix until the desired color is reached.
- Now you can pipe or spoon your delicious frosting onto your cupcakes.