Cola Muffins Recipes

COCA-COLA CUPCAKES

Steps:

• Preheat the oven to 350°F. Line 24 standard muffin cups with paper liners.
• In the bowl of a stand mixer fitted with the whisk attachment, or in a large bowl with an electric mixer combine the Coca-Cola®, milk, vegetable oil, and vanilla.
• With the mixer on low speed, beat in the eggs, one at a time. Add in sour cream, mix until fully incorporated.
• In a large mixing bowl, whisk together the cocoa, sugar, flour, and baking soda.
• Gradually mix the dry ingredients into the wet ingredients until just combined. The batter will be thin.
• Evenly divide batter amongst the prepared muffin wells.
• Bake 20-25 minutes. Remove pan to wire rack. Cool completely before removing from muffin tins.
• In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat butter at medium-high speed for about 5 minutes. With the mixer on low speed, slowly add in powdered sugar. Once the powdered sugar is fully incorporated, beat the butter and sugar on medium speed for an additional 5 minutes
• Add in vanilla, and maraschino cherry juice. Blend on low speed until moistened.
• Beat at medium-high speed until frosting is smooth and fluffy; about 2 minutes.
• Pipe frosting onto cooled cupcakes.
• In a small saucepan over medium heat, warm the heavy cream until very hot, but not boiling.
• Place chocolate in a heat-safe bowl. Pour the hot cream over the chocolate and allow it to sit for about 5 minutes. Whisk the cream and chocolate until smooth. Whisk in the honey and vanilla. Allow to cool for about 5-10 minutes. Do not let the glaze sit for too long or it will harden up before you spoon it over the frosting.
• Spoon the glaze on the tops of the frosted cupcakes, allowing it to drip down the sides a little bit. Don't add too much glaze or it will drip all over your liners.
• If desired, top each cupcake with a stemmed maraschino cherry.
• Store cupcakes in the refrigerator. Remove them to room temperature one hour before serving.

COCA-COLA CUPCAKES

Steps:

• Preheat oven to 350 F and line a standard muffin tin with cupcake wrappers
• In a medium mixing bowl combine flour, salt, cocoa powder, and baking soda. Mix until combined and set aside.
• In a saucepan, over medium heat, combine Coca-Cola, butter, granulated sugar, and brown sugar. Stir and heat up until the butter is all melted, and the sugar is dissolved. 4-5 minutes. Don't make it boil. Let the mixture cool
• Pour the cooled Coca-Cola mixture into a large mixing bowl.
• *This step is important because if the Coca-Cola mixture is not cooled, when adding the eggs, you take a chance of the mixture to cook the eggs and the egg white will curdle
• Add the eggs and mix.
• Add the flour mixture to the Coca-Cola mixture, mix with a hand-mixer until all combined.
• *NOTE* You can mix with a whisk, but you may have more lumps. I used a hand mixer.
• Once all the flour is combined, stop, don't over mix.
• Pour the batter into the prepared muffin pans to about 2/3 full
• Bake in a preheated oven for 20-22 minutes or when you insert a toothpick into the center and come out clean.
• Allow to cool completely while making the Buttercream.
• In a large mixing bowl combine butter and powdered sugar (1 cup at a time)
• Mix in the Coca Cola and mix until combined.
• Scoop the buttercream into a piping bag with a star tip nozzle.
• *NOTE* You can use a Ziploc bag for piping as well
• Pipe the buttercream on all the cupcakes.
• Serve and enjoy.

COLA CHOCOLATE CUPCAKES

Steps:

• Preheat oven to 350 degrees F.
• Line two twelve cup muffin tins with cupcake lines.
• In a large bowl, using a wire whisk, stir together flour, white or brown sugar, cocoa, soda, powder, and salt.
• Stir in all wet ingredients- vanilla, eggs, oil, and coffee or cola, and buttermilk, to dry mixture, using a large wire whisk, or beat on electric mixer on medium speed for two minutes.
• Pour into prepared pan.
• Batter will be thin.
• Bake for 20-24 minutes or until cupcakes test done.
• (Cupcakes should be slightly puffed up in centre and spring back when touched).
• Freeze frosted or unfrosted.
• Makes 18 to 24 (medium).
• Recipe can be doubled or tripled.

PINA COLADA MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a muffin pan, or use paper liners.
• In a large bowl, combine sugar, margarine, egg, sour cream and rum extract. Beat together until smooth. In a medium bowl, mix together flour, baking powder, baking soda and salt. Blend into egg mixture. Stir in pineapple and coconut. Divide batter into 12 muffin cups.
• Bake in preheated oven for 20 to 25 minutes, or until the tops spring back when lightly tapped.