This was a cake I was originally going to enter into Ironcupcake:Leeds Fizzy Drinks competition back in May this year. Unfortunately I could make the competition that month, but I was keen to try our my idea sooner or later.
My friends were holding a party for their child’s birthday and I made some of these along with some chocolate orange ones to bring along with me.
They’re a chocolate / cola / cherry sponge topped with a maraschino cherry buttercream and a cherry cola glaze. Word of warning though, please make sure you leave the glaze to cool / thicken for a good hour or so before you spoon over the cakes or you’ll end up with a melted mess on top of the cakes. Top with a maraschino cherry and a cola bottle.
The recipe is adapted from Nigella Lawson’s Coca-Cola cake, from what could be hailed as a baking bible, How to be a Domestic Goddess. Her original recipe is for a standard 23cm cake, but as with all cake recipes, is easily adaptable for cupcakes.
For those of you in the know – Ms Lawson is mildly obsessed with the sugary drink – her ham in Coca Cola is one of her most popular recipes.
The cakes went down a storm, with only 1 left (that had its cherry and cola bottle stolen!) at the end of the night, so safe to say I’ll make them again.
Cherry Cola Cupcakes
For the Cake
200g plain flour
250g caster sugar
1 tsp bicarbonate of soca
1/4 tsp salt
l large egg
1 tsp vanilla extract
125g unsalted butter
2 tablespoons cocoa
150ml Cherry Coca Cola (full fat, definitely not diet!)
1 tablespoon maraschino cherry syrup
For the frosting
125g unsalted butter at room temperature
15-30 ml milk
1-2tbsp maraschino cherry syrup
500g icing sugar
For the Glaze
225g icing sugar
50ml Cherry Coca Cola
1 tablespoon cocoa powder
1 teaspoon maraschino cherry syrup
Preheat the oven to 180C and line a muffin try with liners
Sift the flour and mix with the salt, sugar and bicarb. Set to one side.
Mix the egg with the buttermilk and cherry syrup in a jug and also set to one side.
In a heavy based saucepan, melt butter, cocoa and cherry cola gently on a low- medium heat. Pour this mix into the dry ingredients, stir well and then add the liquid ingredients from the jug. Mix until well blended.
Divide between the paper cases and bake for approx 18-20 mins, until the tops are springy to the touch and a skewer comes out clean. Leave to cool on a wire rack.
For the frosting, mix together the butter, milk and syrup and then gradually mix in the sifted icing sugar until you achieve a mice thick, smooth buttercream.
For the glaze, combine the butter, coca cola and cocoa into a saucepan and stir over a low heat until the butter is melted. Remove from the heat and then add the cherry syrup. Gradually sift in the icing sugar and mix until you have a shiny glaze. Leave to cool for about an hour or so until thick, but still runny.
To assemble, pipe the buttercream over the cupcakes and then spoon some of the glaze over the frosting. Top with a maraschino cherry and a cola bottle.
Eat and watch your waistband grow!