I’ve been neglecting my RSS feeds lately… it’s in the thousands. I randomly opened a few the other day and saw these coca-cola cupcakes on Patent And the Pantry’s blog and new I had to make them ASAP!
I saw the pictures and description and didn’t need anymore prompting. When reading the post after consuming my first cupcake I remembered I had indeed made Nigella’s coca-cola cake before, 2 years ago... *face palm*
I was very doubtful the cupcakes would work, as the batter was pretty much liquid. But much to my surprise they magically turned into cupcakes after 20 minutes in the oven, and with a wash of coca-cola glaze they were ready for tasting.
Re-reading my post from 2 years ago, I describe the cake as more like a fudge. Where as these cupcakes are more like cupcakes than fudge, light and fluffy thanks to the fizz and buttermilk.
Coca-Cola taste isn’t that prominent, but they are still delicious!
Coca-cola Cupcakes with Glaze
200 g plain flour
250 g sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1 large egg
125 ml buttermilk
1 teaspoon vanilla
125 g unsalted butter
2 tablespoons cocoa powder
175 mL Coca-cola
225 g icing sugar
2 tablespoons butter
3 tablespoons Coca-cola
1 tablespoon cocoa powder
1/2 teaspoon vanilla
1. Preheat the oven to 180°C / 350°F.
2. In a large bowl, combine the flour, sugar, baking soda and salt. Beat the egg, buttermilk and vanilla in 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, and then add the liquid ingredients from the jug, beating until it is well blended.
3. Pour into a muffin tin that has been greased or lined with papers and bake for 15 minutes (or more, see above) until a tester comes out clean.
4. For the glaze:sieve the icing sugar and set aside. In a heavy-based saucepan, combine the butter, Coca-Cola and cocoa and stir over a low heat until the butter has melted. Remove from the heat, add the vanilla, and spoon in the sieved icing sugar, beating as you do, until you’ve got a good, spreadable, but still runny, icing. Pour over the cupcakes while they are still warm, and leave to cool.