I’ve been wanting to make a Coke Float type of cupcake for awhile, but when looking for a recipe the only Coca Cola cakes I’ve found were chocolate cakes. I was wanting to make more of a Coke infused cupcakes, not chocolate. I gave up the search and decided to take my vanilla whipped cream cupcake and turn it into a a Coke Float cupcake.
I gathered the supplies weeks ago, but I could never find the right time with the end of school for the kids. But, now it’s summer, and it’s the perfect time for a nice cold Coke float.
I learned something new about whipped cream frosting with this recipe. Did you know the secret to using a whipped cream frosting is instant pudding? Neither did I! If you are making a whipped cream frosting for your cupcakes or even a regular ol’ cake, just add a tablespoon of instant pudding, and the whipped cream will not fizzle out after just a couple hours. I stumbled upon this secret on my beloved Pinterest one day a few weeks ago. And…it works!
When I made up the frosting, I added a tablespoon of vanilla instant pudding as I whipped the cream. When it was done, I noticed immediately it was thicker with more consistency than my usual whipped cream. Then I had an idea! Since I was going for a Coke float cupcake, I decided to use my large Pampered Chef scoop to make the frosting look like ice cream scoops. I think that’s my favorite part of these cupcakes — the scooped frosting 😉
I made these Saturday night, and the last of the cupcakes were eaten on Monday, and the whipped cream frosting was still wonderfully intact as if I had just scooped it.
These were a definite hit. They have hints of Coke flavor with a light and creamy flavor. Nate loved them because they aren’t too sweet like buttercream can be. Unlike the rest of us, he does not have much of a sweet tooth.
Coca Cola Float Cupcakes
Yields 24 cupcakes Printable Recipe
1/2 cup of heavy whipping cream
1 stick of butter at room temperature
1 1/2 cups of white sugar
2 1/2 cups of cake flour
1 tbs baking powder
1/2 tsp sea salt
1 cup Coca Cola
2 whole eggs at room temperature
1 egg white at room temperature
1 tsp vanilla extract
Whipped Cream Coke Frosting
3 cups heavy whipping cream
1/4 cup sugar
1 tsp vanilla extract
- Chill the mixing bowl in the freezer for 5 minutes, and then beat whipping cream until soft peaks form. Scrape it into another bowl and set in the fridge.
- Preheat the oven to 350°F. Line 2 muffin/cupcake pans with standard cupcake liner. Rinse out the mixing bowl.
- Cream the butter and sugar on medium until it’s very creamy, about 5 minutes.
- While that’s mixing, sift the flour, baking powder and salt into a medium-sized bowl.
- Whisk together the Coke, eggs, and vanilla extract in a bowl or glass measuring cup.
- With the mixer still on medium, switch between adding the flour mixture and milk mixture. Start and finish with the flour mixture.
- Continue mixing on medium for 2 minutes.
- Lastly, using a rubber spatula, fold the whipped cream into the cake batter.
- Fill your cupcake liners about 2/3 full. Then, bake until a toothpick comes out clean or with a few crumbs. It’s about 15-16 minutes.
- While the cupcakes are cooling, in a small saucepan mix together the Coke and brown sugar.
- Bring to a boil on medium heat.
- Continue stirring until it reduces down into a syrup.
- Chill the mixing bowl in the freezer for 5 minutes.
- Pour the cream into the bowl and whisk on medium-high — for my KitchenAid mixer is about a 7-8.
- Add the sugar and vanilla pudding.
- Add the Coke and continue whisking until soft peaks form.
- Add the vanilla extract and whisk until the frosting becomes stiff.
- Once the cupcakes have cooled, dip the tops into the syrup a couple of times to coat the tops of the cupcakes.
- Next, use an ice cream scoop to frost the cupcakes, so it looks like a scoop of ice cream on top of the cupcake.
- Drizzle syrup over the frosting.
- Finish off with a straw cut in half.