Since I talk about these cupcakes a lot, I figured I should post the recipe. Here it is; the Cherry Chocolate Dr Pepper Cupcakes. I might have to post the recipe for the marshmallow buttercream. I found a recipe for an easy way to make buttercream frosting, but I haven’t attempted it yet. I probably will in the next few weeks.
Some notes, find a restaurant supply place and call them and ask the price on a litre of Rose’s grenadine. That’s what I used for maraschino cherry syrup. I am able to buy it in Spokane for about 4 bucks. You can buy a small bottle of it at any grocery store for about 5 bucks. And I use grenadine a lot in soda and such so yes, I do need it by the litre. I love the stuff. Also, I didn’t use their frosting recipe, because mom told me that kind of frosting is vile and ridiculously sweet. I mean, it takes TWO goddamn POUNDS of confectioners sugar. Instead, I will give you the recipe for paste frosting. It’s the one my fam always uses. It’s pretty easy and crazy good and sorta tastes like that rad whipped frosting on Costco cakes. ALSO! Fill the cups about halfway, since the batter rises a fair amount. I ended up using a bit more cinnamon than the recipe called for and it was fine.
For the cupcakes; Recipe found HERE originally.
Chocolate Cherry Dr. Pepper Cupcake:
* 2 ¼ cups of Dr. Pepper
* 2 cups of sugar
* 2 ½ cups of cake flour
* 2 eggs
* 4 ounces of unsweetened chocolate
* ½ cup of maraschino cherry syrup
* 1 teaspoon baking soda
* 1 teaspoon baking powder
* 1 cup of unsalted butter (2 sticks)
* pinch of salt
* 1 ½ teaspoons of cinnamon
* 1/2 teaspoons of vanilla
* ¼ cup sour cream
Preheat oven to 325º. In a medium size sauce pan bring Dr. Pepper & cherry syrup to a boil. Place chocolate and butter into a bowl and pour hot Dr. Pepper over, cover and let sit for 10 minutes. Whisk mixture till smooth. Stir in sugar, salt, cinnamon, baking soda, baking powder, vanilla, and sour cream. Add flour in 2 parts alternating with the eggs and whisk till smooth. The mixture will be runny… but tasty. Fill cupcakes cups and bake approximately 15-20 minutes or until skewer comes out clean
5 tablespoons of flour
1 cup of milk
1/2 cup of butter nice and soft
1 cup of sugar
In a sauce pan, on medium heat whisk the milk and flour until it’s stiff. No really, whisk whisk whisk, so it doesn’t burn. Your arm might get tired, that means you are nearly done and if it’s one big glob. Spatula the glob into a bowl, then cover with waxpaper. When I say cover I mean press the paper onto the goo. Refridge blob for about an hour. Let your cuppy cakes rest. Cream the butter and the shortening. Add the blob of goo beat it up and slowly add the sugar. Just keep beating it until the frosting is smooth and there is no grit from the sugar. It will get nice and fluffy and you will have more frosting. Add a splash of vanilla extract to your liking. And a bit of grenadine too. I added just a dash so it was a pretty pale pink, and also so it wasn’t overwhelmingly sweet or cherry. Or if you want chocolate frosting add a bit of cocoa powder. It’s a versatile frosting recipe.
Then, FROST YOUR MOTHEREFFIN CUPCAKES, SON!