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tempusfrangit) wrote2012-10-22 10:48 am
tempusfrangit) wrote2012-10-22 10:48 am
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[Recipes] Chocolate cola cupcakes and Strawberry Milkshake cupcakes
For the cake:
250g/9oz self-raising flour
300g/10½oz golden caster sugar
3 heaped tbsp cocoa
generous pinch bicarbonate of soda
250g/9oz butter
250ml/8½fl oz cola drink
125ml/4¼fl oz milk
2 eggs, beaten
1 tsp vanilla extract
For the topping:
100g/3½oz butter
2 tbsp cola drink
2 tbsp cocoa
200g/7oz icing sugar
For decoration:
Fizzy coca cola bottles.
I normally add cola flavoured popping candy too on this but didn't this time.
Instructions:
-Heat the oven to 180C/350F/Gas4.
-Sift the flour, sugar, cocoa and bicarbonate of soda into a bowl. Melt the butter and cola drink gently in a pan then add to the dry ingredients, together with the milk, eggs and vanilla.
-Mix gently but thoroughly and tip into a buttered, loose based cake tin (24cm/9½ in diameter). Bake for about 40 minutes or until a skewer inserted into the centre of the cake comes out clean. Remove from the oven and leave for about 15 minutes while you make the topping. Put the butter, cola drink and cocoa into a pan and melt slowly. Bring the mixture to the boil and then pour onto the icing sugar. Beat until smooth and pour over the cake while still warm. Cool the cake in the tin.
Tips:
This cake will never come out clean, I've made it three or four times now and no matter how long you leave it in the oven when you poke your stick in the middle it will come out sticky. The coke sort of makes it all moist and a bit gooey. If you're making cupcakes, bake it for about 20-30 minutes until firm. I always do it with a test and see method, make a couple spare and open one up if needs be to see how it's cooked.
Ingredients:
110g/4oz butter or margarine, softened at room temperature
110g/4oz caster sugar
2 free-range eggs, lightly beaten
1/2 tsp vanilla extract
1/2 tsp strawberry extract
110g/4oz self-raising flour
1-2 tbsp milk
Few drops of pink/red food colouring
For the topping:
140g/5oz butter, softened
280g/10oz icing sugar
1-2 tbsp milk
Split into two batches at this point in one bowl place 1/2 tsp vanilla and in the other 1/2 tsp vanilla and 1/2 tsp of strawberry and a couple of drops of red/pink food colouring.
Instructions:
-Preheat the oven to 180C/350F/Gas 4 and line a 12-hole muffin tin with paper cases.
-Cream the butter and sugar together in a bowl until pale. Beat in the eggs a little at a time and stir in the vanilla and strawberry extract.
-Fold in the flour using a large metal spoon, adding a little milk until the mixture is of a dropping consistency. Spoon the mixture into the paper cases until they are half full.
-Bake in the oven for 10-15 minutes, or until golden-brown on top and a skewer inserted into one of the cakes comes out clean.
-Set aside to cool for 10 minutes, then remove from the tin and cool on a wire rack.
-For the buttercream icing, beat the butter in a large bowl until soft. Add half the icing sugar and beat until smooth.
-Then add the remaining icing sugar with one tablespoon of the milk, adding more milk if necessary, until the mixture is smooth and creamy.
-Split into two popping the vanilla into one and the strawberry/vanilla into the other with food colouring. Mix well.
-Spoon the icing into a piping bag with a star nozzle and pipe the icing using a spiralling motion onto the cup cakes in a large swirl.
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