Cherry-Coke Float Cupcakes

Cherry-Coke Float Cupcakes

Tabitha made another recipe, this time completely solo... decorating and all!

What better cupcake to have at The Drive In than this cherry coke float one, besides a root beer float one of course.

(recipe down below)

At first while looking at this recipe it seemed like it was going to take a really long time, but it wasn't that bad at all time wise and was well worth the extra steps!

I preheated the oven to 350.

Then I mixed the flour, sugar, baking soda, and salt together.

Then I beat the egg, buttermilk, and vanilla together.

Then in a small saucepan I combined the coke, and the cherry syrup (I used maraschino cherry juice), and let it gently boil for about 5 minutes while stirring every so often.

After the five minutes I threw in the butter and cocoa powder and stirred it all together until the butter was melted.

I poured this mixture into the dry ingredients and mixed well, be careful it's going to be pretty hot.  It should end up looking like this:

After mixed together I added the liquid ingredients (egg mixture), beating until well blended.

After pouring into the greased cupcake pan, I put a cherry in the middle of each cupcake and covered with the batter.

Yummmm!

Then these need to bake for around 20 minutes or until a toothpick comes out clean.

After the cupcakes are cooled, the coke glaze/icing needs to be made.

I mixed the coke and powdered sugar together until it was kind of thick but still runny.  It looks really weird and like you made it wrong, but it will work!

See... weird looking right?

We put wax paper under the cooling trays, and spooned the glaze over the cupcakes making sure they were pretty well covered.

As you can see the glaze dries so it's pretty much see through, but still shiny.

Now it's time for the frosting...

Cherry Buttercream!!

Yum :)

I had a recipe for this but ended up not following it at all and just doing my own thing.

I put a stick of butter in (1/2 cup), and about 2 cups of powdered sugar - give or take.  Then 1 tsp of vanilla, and about 1/4-1/3 cup of grenadine.  The amount of grenadine is pretty much your own choice for how cherryish you want the buttercream to taste like.  Then I blended together until it was pretty fluffy.

Pipe the frosting on top of the glaze, and top with a cherry and straw and you have a great cupcake!

Recipe:

Cupcakes
1 1/2 Cups flour
3/4 Cup sugar
1/2 tsp baking soda
1/4 tsp salt
1 large egg
1/2 Cup buttermilk
2 tsp vanilla
1/2 cup unsalted butter
3 Tbs cocoa powder
3/4 Cup Coca-Cola
1/4 cup marachino cherry syrup
24 marachino cherries

Cola Icing
1 cup Icing sugar
2 tbsp cola

Preheat the oven to 350 F.In a bowl, combine the flour, sugar, baking soda, and salt. Beat the egg, buttermilk, and vanilla in a second bowl. 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 drizzle over the Cola Icing and let dry. Top with cherry buttercream and a cherry.

Happy baking!

French Vanilla Cupcakes with Raspberry Buttercream

French Vanilla Cupcakes with Raspberry Buttercream

Today was my (Tabitha) turn to bake!

I proudly made the cupcakes and frosting for today's recipe... and Tricia decorated them :)

Role reversal!

This recipe calls for:

Cupcakes:

French Vanilla cake box mix

1 cup melted vanilla icecream

1/3 cup raspberry sauce (optional)

Frosting:

1 cup-1 1/2 cup Raspberry sauce/filling

3/4 cup room temperature butter

1 tsp. vanilla

2 cups powdered sugar

4 oz. softened cream cheese

1/8 cup milk

First I made the cake mix as directed on the box, and after mixing it all together (the point where you would be putting it in a pan to bake), added 1 cup of melted icecream.  Sounds odd right... too much liquid compared to dry ratio.  Nope, works wonders with cake!  Super great tip Tricia was told.

Once the icecream was blended in with the batter, I poured the mixture into greased cupcake tins. 

And swirled a little raspberry sauce into the second pan. 

I baked them at 350 for about 20 minutes.

On to the buttercream!

I mixed on low the butter, 1 cup of sugar, vanilla, and 1 cup of raspberry sauce.  Once that was all mixed I added the last cup of sugar and mixed on medium until completely blended.  

At this point the frosting was really thick, so adding a little bit of milk and the cream cheese lightened it up significantly.  You may also need to add a bit more raspberry sauce to make it noticeable.

I also made a small hole in a few of the cupcakes to see how they turned out being filled with the raspberry sauce. 

Then Tricia frosted them... 

I had also made a few chocolate designs beforehand. 

I melted 1/3 cup milk chocolate chips in the microwave  drizzled designs on parchment paper, and then froze them.

Ta da!

They are delicious... stop by the restaurant and try them out!

Happy baking!

Layered Chocolate Peanut butter Cheesecake

We are back with another layered cake!

Chocolate cake... with peanut butter cheesecake  layers... and chocolate mousse frosting.

Yes, Tricia is now a master at making mousse frosting after our first layered cake.

If you have been following our blog, you know that our last recipe was Layered Peppermint Cheesecake

This recipe is essentially the same one, except Tricia used chocolate cake mix in place of the white...

 ...and made a plain cheesecake with 1/2 cup of peanut butter.

The mousse frosting also had 1 cup of chocolate chips instead of the white  chocolate chips that were used in the first mousse frosting.

And there you have it...

Our latest success with a layer cake!

Jake even approved...

Come on in to the Drive In and try some before it is all gone!

:)

Happy baking!