I have been looking at many different Cherry Coke Float cupcake recipes after seeing them on the `Brown Eyed Baker` website (this site is fabulous, do check it out!)
I wanted the whipped cream topping but hate the American conversion process.
So I found a great recipe adapted from the Nigella Lawson's version and was well away!
This recipe requires Buttermilk which i was a little concerned about, but low and behold there it was next to the milk in my local Tesco, Yay!!
So here it is................... please try it they are delicious!!!!
Turn your oven on ready to 180 oc
You Will Need :
7oz Plain Flour
1/2 teaspoon Bicarbonate of soda
8.8oz Caster Sugar
1/4 teaspoon Salt
Weigh this all out and place together in a bowl, sieve flour,
1 teaspoon Vanilla Essence
In a jug whisk the egg then stir in buttermilk and Vanilla Essence, and place to one side.
Grab a non stick saucepan and place these ingriedients inside
175ml Coke (full fat)
2 tblspoons Cocoa powder
place on the hob and heat slowly until all butter is melted and it looks a little like this :
Get your pretty cupcake/muffin holders out and fill 3/4 to the top, remembering these cakes are made with plain flour so will not raise like cakes made with self raising!
After 15 minutes you should have cakes that look like this!
So while the cakes are cooling you will need to whip up your cream and make a glaze!
For the Glaze
8oz icing sugar
2 tablespoons butter
3 tablespoons Coca cola
1 tablespoon cocoa powder
1/2 teaspoon vanilla essence
How to make the glaze:
Sieve the icing and place to one side, in a saucepan place the butter, coca cola and cocoa, heat slowly and stir until butter has melted.
Remove from the heat and add the vanilla essence, add the sieved icing sugar beating as you go until you are left with a thick but still runny glaze.
Pour a little of the glaze on top of each cupcake.
And now for the cream frosting!
Double or whipping cream?
It is up to you? I really don't know much about which is the best cream, I used Extra Double cream which was thick already and then whipped it up!
Be careful not to over whip the cream!
(if you do over whip you can add another couple of table spoons of cream to rescue the cream!)
You can also add some caster sugar to the cream just a little bit, this may hold the cream better for piping, but too much will be too sweet, so take it steady!
Pipe cream onto the cupcakes using a piping nozzle.
Some recipes suggest using cherry pie filling in the centre, I thought this looked fabulous and when i first made them I made a well and filled the centres, however on tasting i found it was way too sickly and really took away the taste of the Coke flavoured sponge, so instead i used the syrup to decorate the cupcake topping, giving a hint of cherry flavour.
I sieved the cherry pie filling then put into a piping bag, then drizzled over the cream, then to finish i placed a cherry on top!
I also found the flavour of the coke intensifies over time, so make a day before then make cream topping on day of eating!
Thank you and happy baking!