Sweet Like A Chica Cherry Cola

Hello again. I'm finally sitting down and updating again. I really have been slacking off lately but I've finally managed to keep myself busy enough where I can't sit at my computer all day. Between making breakfast every morning, cleaning during the day and making dinner at night I've managed to keep myself incredibly occupied. Hopefully I can keep it all up once my schooling starts next week.

So on to this delicious cupcake. I've adapted this recipe a little bit from the cupcakeproject. Her recipe was divine! Seriously. I just wanted a little extra cola taste and a little bit less of the cherries that the original recipe called for.

Cherry Coke Cupcakes
Yields: 12 cupcakes


INGREDIENTS
1 cup cola ( I used coca-cola. I don't really think it matters what brand you use I just used it because that is what was at our house.)
1 tsp apple cider vinegar
3/4 cup granulated sugar
1/3 cup canola oil
2 tsp cola extract ( This is the stuff that you make homemade soda with. I found some on amazon.)
1 1/3 cups flour
3/4 tsp baking soda
1/2 tsp baking powder
36 maraschino cherries

 DIRECTIONS

1.) In a medium sized bowl mix together the apple cider vinegar and the cola. Allow that to sit for a few minutes
2.) Mix in the sugar and the oil. Mix it really well until it is a bit frosty!
3.) Mix in the cola extract, flour, baking powder and baking soda until just combined.
4.) Fill your cupcake liners 3/4 of the way full.
5.) Now it's time to add your cherries. I put two cherries into each cupcake. I cut them each in half though and put them evenly in each cupcake.
6.) Bake at 350F until cooked all the way through and they bounce back when you touch them. This takes about 20 minutes.

Cola Frosting

INGREDIENTS

8 oz cream cheese
2.5 - 3 tsp of cola extract (This depends on what you want it to taste like. I started with 2 and tasted it and ended up adding about 3)
1/4 cup unsalted butter
2 cups powdered sugar

DIRECTIONS

1.) Beat together the butter and the cream cheese.
2.) Add in the powdered sugar. You can always add in more sugar if you like a more sugar flavored frosting as opposed to cream cheese. It makes it a bit thicker also.
3.) Add in the extract.

Put your cupcakes all together and enjoy. I used the extra cherries to a garnish and I also added some red edible glitter. I thought it made them look fancy :D

Chocolate Cupcakes with Salted Caramel Cream Cheese Buttercream Frosting

Well, it has been a bit since I have updated this blog. I didn't mean to get so far behind so I would like to apologize to everyone who actually reads this. Anywho. On to the cupcake. This was actually last weeks cupcake so I\'ll have another post sometime later this week hopefully



Chocolate cupcakes with salted caramel cream cheese butter cream frosting. Now isn't that a mouth full? A tasty mouth full that is. Now, first things first. You're going to need to make some salted caramel. It might seem like a hard task but let me tell you. It was pretty darn easy.

Salted Caramel Sauce

INGREDIENTS

1 cup granulated sugar
6 tbsp unsalted butter at room temperature
1/2 cup heavy cream
1/2 tbsp sea salt

1.) First thing you're going to want to do is get a pot that is a bit bigger than you'll think you need. When you add some of the ingredients it will bubble up like crazy and I\'m sure y'all don't want to get hurt.
2.) Add your 1 cup of sugar to your pot in an even layer. Heat it over medium-high heat and whisk it while it melts. The sugar is going to start to clump up but it will even out and completely melt.
3.) Once it's completely melted you can stop whisking. You'll just want to swirl the pan around every once in a while. Continue to cook the caramel until it reaches a deep amber color. If you have a candy thermometer you'll want it to reach 350F.
4.) Once you reach this temperature you'll want to add the butter all at once. Be careful because the caramel is going to bubble like crazy. Whisk the butter in until is it completely melted.
5.) Remove the pan from the heat and slowly add the cream. Once again it's going to bubble up so be careful. Whisk it until you have a nice smooth mixture and then add the sea salt.
6.) Allow the caramel to cool to room temperature before using. Store it in an air tight container. You can store it in the fridge for up to two weeks. Just make sure to reheat it.

This makes one cup of salted caramel. Double it to increase the amount.

Chocolate Salted Caramel Cupcakes

INGREDIENTS 

1/4 cup plus 1/2 tbsp of dutch processed cocoa
1/4 cup plus 1/2 tbsp of hot water
1 1/4 tsp plus 1/2 of 1/4 a tsp of baking soda ( I know that sounds a bit confusing but I adapted the recipe to only make 12 cupcakes. I find that making 24 at a time they never all get eaten)
1 1/4 tsp plus 1/2 of 1/4 a tsp of baking powder
1/4 tsp of salt
1/2 cup plus 1/2 tbsp butter (unsalted), room temperature
1 1/2 cup and 1 1/3 cup of granulated sugar
1.5 eggs (what I did was I scrambled up one of the eggs and just used half of it)
1/2 tbsp vanilla extract
1 1/4 cup plus 1/2 of 1/4 cup sour cream

Salted Caramel Frosting

INGREDIENTS

1/2 cup unsalted butter
4 oz softened cream cheese, at room temperature
1/4 cup salted caramel sauce
2 cups powdered sugar

Prep time: 30 minutes        Bake Time: 20 minutes        Yields: 12 cupcakes

Directions

1.) Preheat the oven to 350F. Line your standard muffin tin with paper liners. I like to spray my liners with non-stick cooking spray. It makes the cupcakes not stick to the liners so they look really pretty when you take the wrapper off.
2.) In a small bowl mix together the cocoa and the hot water. Keep on stirring it until is it all mixed together and makes a smooth mixture.
3.) In another medium size bowl mix together your flour, baking soda, baking powder and salt.
4.) Combine your butter and sugar in a sauce pan over medium heat stirring every once in a while until the mixture is completely melted. Put the mixture in a mixer bowl and beat on medium-low heat until it is cooled. This takes about 4-5 minutes.
5.) Add in the eggs one at a time and mix until incorporated. Add in the vanilla and then the cocoa mixture. Beat until nice and smooth.
6.) Reduce the mixer speed to low and add the flour and sour cream alternating between the two beginning and ending with the flour. Mix in until it is just incorporated.
7.) Divide the batter into you cupcake liners. I like to use an ice cream scoop to do this. It makes sure all my cupcakes are the same size. Bake until a toothpick comes out clean. Also, rotate your pan about half way through so that they have even baking.

Frosting Directions

1.) Beat together the butter and the cream cheese on medium high speed for about 5 minutes.
2.) Add in the salted caramel sauce.
3.) Reduce the speed to medium low and add in your powdered sugar bit by bit. Increase speed to medium high and beat until the frosting is light and fluffy!!!

Decorate however you like. I piped on my frosting but you don't need to :). I also added some edible glitter stars because I thought they looked super neat. Oh yea...and drizzle on some extra caramel sauce because it is DELICIOUS!

This recipe was adapted from the browneyedbaker