Coca Cola Cupcakes With Salted Peanut Butter Frosting Recipe 445

Steps:

• Cupcake: Preheat the oven to 350F. Line a cupcake pan with baking papers. In a small saucepan, heat Coca-Cola, cocoa powder, and butter over medium heat until butter is melted. Add sugars and whisk until dissolved. Remove from heat and let cool. In a large bowl, whisk flour, baking soda, and salt together. In a small bowl, whisk egg until just beaten, then whisk them into the cooled cocoa mixture until combined. Gently stir flour mixture into cocoa mixture. Use a 1/4 cup measure to pour batter into the cupcake papers. Bake cupcakes for 25 minutes or until cake springs back when pressed in the middle. Allow cupcakes to cool completely before frosting. Frosting: In the bowl of a stand mixer fitted with a whisk attachment, combine powdered sugar, butter, peanut butter and salt. Mix on low speed until just combined, then switch to high speed. Add heavy cream one tablespoon and beat until mixture is lightened and smooth. Transfer to a piping bag or zip-top bag with the corner snipped. Pipe onto cooled cupcakes. Garnish with jimmies, ground peanuts and a sprinkling of sea salt.

Steps:

• Place the butter and peanut butter into a medium bowl, and beat with an electric mixer. Gradually mix in the sugar, and when it starts to get thick, incorporate milk one tablespoon at a time until all of the sugar is mixed in and the frosting is thick and spreadable. Beat for at least 3 minutes for it to get good and fluffy.

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.