Cherry Coke Float Cupcakes
(Source: Coco Bean, among others)
Cupcake Ingredients
1 large egg
1/2 c. buttermilk [I used what I had on hand: fat free half and half]
2 t. vanilla
1 1/2 c. flour
1/2 t. baking soda
3/4 c. sugar
1/4 t. salt
3/4 c. Coca-Cola
1/4 c. maraschino cherry syrup
1/2 c. unsalted butter
3 T. cocoa powder
24 maraschino cherries
Cola Icing Ingredients
1 c. powdered sugar
2 T. cola
Cherry Buttercream Icing Ingredients
3 c. powdered sugar
1/3 c. butter or margarine
1 1/2 t. vanilla extract
About 2 T. maraschino cherry syrup
Preheat the oven to 350 F. Beat the egg, buttermilk, and vanilla in a bowl. In a second bowl, combine the flour, sugar, baking soda, and salt. In a saucepan, boil the Coca-Cola, and cherry syrup gently for five minutes. Melt in the butter and cocoa powder. Pour into the dry ingredients, stir well with a wooden spoon, and then add the liquid ingredients, beating until everything is blended. Pour into the cupcake pans and push a cherry into the center of each cupcake. Bake for 15 minutes or until a cake tester comes out clean.
When cool, mix together to Cola Icing ingredients (powdered sugar and cola) drizzle over the cupcakes. Let dry.
To make the cherry butter cream frosting, mix the powdered sugar and butter together in an electric mixer on low. Once combined, add vanilla and cherry syrup. Increase speed of mixer to medium and beat for 1 to 2 minutes or until smooth and of spreading consistency. Top cupcakes with cherry buttercream and a cherry.
{I thought these cupcakes were a bit dry and dense compared to the margarita variety. Additionally the frosting was way too sweet and thick; I should have thinned it out more. Lastly, I wouldn't add the Cola icing next time; it looked cool but was too sweet for me.}
Margarita Cupcakes
(Adapted from: Hip Hostess & Annie's Eats)
Cupcake Ingredients
2 cups all purpose flour
1 t. baking powder
1/2 t. baking soda
1/2 t. salt
1 1/3 c. sugar
1/2 c. unsalted butter, at room temperature
2 large egg whites
1 t. vanilla extract
Margarita Ingredients
3/4 c. margarita mix
4 T. tequila
2 T. Cointreau
Lime Buttercream Icing Ingredients
4 T. butter, softened
4 oz cream cheese, softened
2 T. margarita mix
1 t. lime zest
3 cups powdered sugar
fresh limes (for garnish)
To make the cupcakes, preheat the oven to 350 degrees F. Line cups of muffin tins with paper liners. In a small bowl, combine the cake flour, baking powder, baking soda and salt. Stir together with a fork. Set aside. In another small bowl, combine the margarita ingredients (margarita mix, tequila, Cointreau), mix and set aside.
In the bowl of an electric mixer, cream the sugar and butter on medium-high speed until light and fluffy, about 2 minutes. Mix in the egg whites one at a time, scraping down the bowl between additions. Stir in the vanilla extract.
Add in the dry ingredients in three additions alternately with the margarita mixture, beginning and ending with the dry ingredients. Stir just until combined, being careful not to over mix. Divide the batter evenly between the prepared muffin cups. Bake for 16-20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool in the pans for 5 minutes. Transfer to a wire rack and allow to cool completely.
To make the icing, in a large bowl, combine butter, cream cheese, margarita mix, and lime zest. Beat with an electric mixer until light and fluffy. Add powdered sugar, one cup at a time, and continue beating until smooth. If icing is too thin, add more powdered sugar, a couple tablespoons at a time.
Spread icing generously on each cooled cupcake or use a pastry bag to frost. Sprinkle cane sugar around the edges of the cupcake for a “salt rimmed” look and garnish with lime wheels or wedges.
{These were delicious!! They were moist, airy and light in texture; I am totally going to make these again!! Oh, word to the wise, do NOT inhale as you take these out of the oven; the alcohol in the air is quite potent. }
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