Dr Pepper Cupcakes!

My other half stumbled across this recipe and dropped some MASSIVE hints for me to make them for him. This weekend, I finally decided to oblige and give them a go. I was pleasantly surprised with the results! Here is what you will need to make about 10 cupcakes.

  • 330ml can of Dr Pepper
  • 100g Unsalted Butter
  • 1 tsp Vanilla Extract
  • 1 tsp Almond Extract
  • 2 tbsp Cherry Jam
  • 100g Plain Flour
  • 50g Cocoa Powder
  • 1 tsp Baking Powder
  • 150g Dark Muscovado Sugar
  • 2 Eggs

For the Frosting

  • 120g Unsalted Butter
  • 240g Icing Sugar
  • 1 tbsp Cherry Jam
  • 1 tsp Almond Extract
  • 1-2 tbsp Cherry Cordial

Preheat your oven to 200°C/Fan 180° and line a cupcake tin with foil cases. Fill a large tray with cold water and put into the bottom of the oven. (This will create steam which will help your cakes to be moist and rise well.)

Pour the can of Dr Pepper into a heavy base saucepan and simmer over a medium-high heat until it’s reduced its volume by 2 thirds. (Hopefully leaving you with approx 110ml.)

Then stir in the butter, vanilla extract, almond extract and cherry jam until it’s all dissolved.

In a large bowl, sieve together the flour, cocoa powder, baking powder and the sugar. (You don’t have to sieve the sugar but I wanted to as muscovado can be particularly lumpy!)

Gradually pour the wet mixture, followed by the eggs, into the dry ingredients and carefully mix until everything is incorporated and a smooth batter is created.

Fill each case 2 thirds full and put into the oven for approx 15 minutes, turning halfway to ensure an even bake. Check with a skewer – if it comes out clean they’re done, if not – they need another minute or two.

Allow to sit in the tin for 5 minutes then transfer to a wire rack to cool completely before frosting.

To make the frosting, sieve the icing sugar into a bowl. Then soften the butter in another large bowl using an electric hand whisk.

2-3 tbsp at a time, add the icing sugar into the butter and beat well after each addition until all the icing sugar is used up.

Add in the cherry jam (sieve if it has bits) & the almond extract and mix well. Then, a little at a time, add the cherry cordial. This will affect both the taste and the consistency of the frosting so do not add it all at once! Once you’ve achieved your desired consistency and flavour – load the frosting into a piping bag prepared with your nozzle of choice.

When the cakes are completely cooled, slice the tops to make a flat surface (it’s much easier to pipe onto) and pipe on a swirl of frosting.

Then decorate with whatever takes your fancy!

I’m not quite sure what I was expecting but they really do taste like Dr Pepper! The cherry, almondy flavours make it feel like your eating a can of the stuff! Definitely a really interesting cupcake flavour.

The Mr gave them a big fat thumbs up too!

Hope you enjoyed the post chaps & chapettes – until next time.

Miss KitchenMason

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4 comments on “Dr Pepper Cupcakes!

  1. miki says:

    my husband really likes dr. pepper too. i think i’ll need to try these out. 🙂

  2. mmmarzipan says:

    They look and sound incredibly good! 🙂

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