Life Tastes So Good

Exploring life one taste at a time.

Freedom Friday & Cherry Coke Float Cupcakes!

on February 15, 2013


Tip of the Day: Screen protectors on phones. Let the pros do it. Sadly I messed mine up last night. It is what it is.


So when I got up this morning with my coffee pot going I thought to myself how I was going to write today’s post and had a road map in my mind. Then I sat down and said “Nawww“. We are winging it today!

Here are my random thoughts for Friday.

1. Why don’t we have a dryer that fold the clothes as it drys? I mean as a child I was promised this would happen, with all the cartoons of the “House of Tomorrow” and so forth. I mean really, way to get my hopes up and then never come through on your promise! (But I still love these cartoons.)

2. I really don’t care for Valentine’s Day. With that being said OH MY OH MY, Matt (husband) sure did come through this year! I got a new phone! Yay. I can actually play Apps now. Which I am now addicted to downloading. Any good App suggestions?

3. Soap Box Moment: Why are people so rude over the phone? I mean I am on the phone all day at work and people honestly I think they act like there isn’t a Real Human on the other end. Please be nice to your Customer Service person. We are just as annoyed we can’t find the answer as you are. Believe me. Okay (jumps off box) I’m done.

5. Walmart. Oh wonderful Walmart. I saw a lady last night pee in the parking lot. Thus lesson learned NEVER ever go barefoot anywhere. Gross.

6. I need a new computer. I want a Mac but I would possibly have to rob a bank to afford one.  So any other suggestions I am open to.


7. Is there such a thing as being a Pen snob? If so I am that person. My job has free pens, basic regular pens but I hate them.  I will leave early for work, swing into Target (the only time I don’t leave with a cart full of things since I have 20 minutes to get to work.) and buy a few packs of pens I like. Yup. And, may I add, I am not responsible for my actions if you steal one of my pens.

8. I still stink at taking food photos. I’ll keep at it. That and my cupcake frosting still needs work. Guess I’ll just have to make some more cupcakes, awww-shucks.

9. One of my dear friends from high school has a blog as well where she talks about like and food ( I miss her and this does help to feel closer to her even though we are a few states apart. I saw the other day her post about Cherry Coke Float cupcakes and A) made me think of high school when all we drank was Sonic Route 44 drinks, not caring about all the calories and B) that sounds like fun to make. Thus follows my attempt to make these yummy cupcakes. I took a few to work and most over all everyone enjoyed them. One person didn’t like the frosting but they don’t like whipped cream so that doesn’t count! I hope you enjoy just as much as we did.

Carlton Banks Dance GIF - Alfonso Ribeiro, Fresh Prince of Bel Air (1)

10. It’s Friday and that deserves a little happy dance!


Cherry Coke Float Cupcakes

Yield: 12 Cupcakes


3 cups all purpose flour
6 T cocoa powder
1 tsp baking soda
1/2 tsp salt
1 1/2 cups sugar
1 cup unsalted butter, room temperature
2 large eggs
1 cup buttermilk
1 1/2 cups Coke (don’t use diet)
3 tsp vanilla extract
1 can cherry pie filling


1 1/2 cups powdered sugar
3-4 T Coke

1 1/2 cups heavy cream
6 T powdered sugar
Maraschino Cherries for garnish


Preheat the oven to 350 degrees and line muffin pans with liners or spray with baking spray. Sift together flour, baking soda, salt and cocoa in a bowl and set aside.

In a mixing bowl or stand mixer, combine sugar and butter and beat on medium-high until light and creamy. Mix in the eggs one at a time, beating about 1 minute after each. In a large mixing cup or small bowl, combine buttermilk, Coke and vanilla extract. (Make sure you wait for the foam to go down when measuring the Coke and don’t worry if your mixture looks curdled when you add the buttermilk.)

Beginning with the dry ingredient mix, add in 4 parts to the butter mixture, alternating with the Coke mixture. Beat each addition just until incorporated.

Use a cookie scoop or piping bag to transfer the batter to the muffin tins, filling each tin about 2/3 of the way full. Bake for 18-20 minutes until the tops spring back when touched lightly and a toothpick inserted in the center cupcake comes out clean. Cool about 5 minutes in the pan and then transfer to a wire rack to cool completely.

Once cooled, use a paring knife to cut out a cone shape in the middle of each cupcake. Add a spoonful of cherry mixture (2-3 cherries) to the well.


Mix together with a whisk in a small bowl. The mixture should run slowly off a spoon so you can drizzle the cupcakes but it won’t run all over the place.

Beat cream in a chilled bowl with whisk attachment or hand mixer on low speed. Begin adding sugar, 1 spoonful at a time, increasing speed as the cream comes together. Whip the cream until it holds stiff peaks, if you dip a spoon in it, the whipped cream should stay on the spoon when you turn it upside down. Pipe the whipped cream onto cupcakes as desired and top with maraschino cherries for garnish.

Adapted from: The Novice Chef & The Brown Eyed Baker


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