Coca-Cola cupcakes
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(makes 12-14 cupcakes)
* 200g plain flour
* 250g golden caster sugar (I used regular caster)
* 1/2 teaspoon bi carbonate of soda
* 1/4 teaspoon salt
* 1 large egg
* 125 ml buttermilk (or 30g yogurt mixed with 100ml semi skimmed milk)
* 1 teaspoon vanilla extract
* 125g unsalted butter
* 175 ml Coca Cola
* 2 tablespoons cocoa
Cola icing:
* 225g icing sugar
* 2 tablespoons butter
* 3 tablespoons Coca Cola
* 1 tablespoon cocoa powder
* 1/2 teaspoon vanilla extract
Optional decorating
* Fondant or marzipan
* Red colouring gel
* Wine gummy Cola lollies
1. Preheat the oven to180c/gas mark 4 and line cupcake tray with paper liners.
2. In a large bowl, combine the flour, sugar, baking soda and salt. Beat the egg, buttermilk and vanilla in a measuring jug. In a heavy-based saucepan, melt the butter, cocoa and Coca Cola, heating it gently. Pour into the dry ingredients, stir well with a wooden spoon, then add the liquid ingredients from the measuring jug, beating until it is well blended.
3. Pour into a measuring jug and then pour into cupcake pans, about 3/4 full (they will rise a little but not a great deal) Leave to stand for 15 minutes in the pan before unmoulding.
4. You can use the Coca Cola icing that Nigella details below: Prepare the icing: Sift the icing sugar and set aside. In a heavy-based saucepan, combine the butter, cola and cocoa and stir over low heat until the butter has melted. Remove from the heat. Add the vanilla and spoon in the sifted icing sugar, beating as you do so, until you’ve got a spreadable but still runny icing. While the cake is still warm, pour the icing over it. Leave to cool before transferring to a serving plate.
From How To Be A Domestic Goddess by Nigella Lawson
OR
5. You can use the Fondant/marzipan icing idea I used. Do white fondant parts first: make tiny white balls to represent bubbles. Do the open bubbles last, after the red fondant. Roll white fondant out and cut into strips. Set aside but be prepared to use it within the next 30 minutes before it goes hard. Colour fondant with red colouring and cut out circle. Place on cupcake, then add white ribbon swirl, then add solid balls. To do the open bubbles, roll a tiny ball, then dip the pointy end of japanese chopsticks with a thin end into icing sugar (not takeaway ones that have a thick end) and poke a hole into the centre of the ball and slide straight from chopstick onto cupcake. These are delicate so I found it easiest to slide them straight on in the end. Add coca cola sweet standing up.
http://
(makes 12-14 cupcakes)
* 200g plain flour
* 250g golden caster sugar (I used regular caster)
* 1/2 teaspoon bi carbonate of soda
* 1/4 teaspoon salt
* 1 large egg
* 125 ml buttermilk (or 30g yogurt mixed with 100ml semi skimmed milk)
* 1 teaspoon vanilla extract
* 125g unsalted butter
* 175 ml Coca Cola
* 2 tablespoons cocoa
Cola icing:
* 225g icing sugar
* 2 tablespoons butter
* 3 tablespoons Coca Cola
* 1 tablespoon cocoa powder
* 1/2 teaspoon vanilla extract
Optional decorating
* Fondant or marzipan
* Red colouring gel
* Wine gummy Cola lollies
1. Preheat the oven to180c/gas mark 4 and line cupcake tray with paper liners.
2. In a large bowl, combine the flour, sugar, baking soda and salt. Beat the egg, buttermilk and vanilla in a measuring jug. In a heavy-based saucepan, melt the butter, cocoa and Coca Cola, heating it gently. Pour into the dry ingredients, stir well with a wooden spoon, then add the liquid ingredients from the measuring jug, beating until it is well blended.
3. Pour into a measuring jug and then pour into cupcake pans, about 3/4 full (they will rise a little but not a great deal) Leave to stand for 15 minutes in the pan before unmoulding.
4. You can use the Coca Cola icing that Nigella details below: Prepare the icing: Sift the icing sugar and set aside. In a heavy-based saucepan, combine the butter, cola and cocoa and stir over low heat until the butter has melted. Remove from the heat. Add the vanilla and spoon in the sifted icing sugar, beating as you do so, until you’ve got a spreadable but still runny icing. While the cake is still warm, pour the icing over it. Leave to cool before transferring to a serving plate.
From How To Be A Domestic Goddess by Nigella Lawson
OR
5. You can use the Fondant/marzipan icing idea I used. Do white fondant parts first: make tiny white balls to represent bubbles. Do the open bubbles last, after the red fondant. Roll white fondant out and cut into strips. Set aside but be prepared to use it within the next 30 minutes before it goes hard. Colour fondant with red colouring and cut out circle. Place on cupcake, then add white ribbon swirl, then add solid balls. To do the open bubbles, roll a tiny ball, then dip the pointy end of japanese chopsticks with a thin end into icing sugar (not takeaway ones that have a thick end) and poke a hole into the centre of the ball and slide straight from chopstick onto cupcake. These are delicate so I found it easiest to slide them straight on in the end. Add coca cola sweet standing up.
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