Cola Cupcakes

I'd been wanting to make these cupcakes from The Hummingbird Bakery for a while; the only thing I needed was Cola syrup. I looked far and wide at many supermarkets, and didn't want to pay postage rates for buying it online. I had accepted I would never experience a Cola cupcake. But then - in the pet shop, of all places - I had finally found not only Cola syrup, but a whole variety of syrups from Cream Soda to Lemonade! To sum up how good these cupcakes are, I'll leave you with one final thought: a family member, who shall remain unnamed, ate three in one day. 



Cola Cupcakes
(The Hummingbird Bakery: Cake Days)

80g unsalted butter, softened

280g caster sugar

240g plain flour

1 tbsp baking powder

1/4 tsp salt

1 tbsp cola syrup (Soda Stream)

240ml whole milk

2 large eggs

for the buttercream...

500g icing sugar

160g unsalted butter, softened

2tbsp cola syrup

50ml whole milk

Method

Preheat the oven to 190C and line a 12-cavity muffin tray with muffin cases.

Using a handheld electric whisk, combine the butter, sugar, flour, baking powder and salt on a low speed until mixed together well with a breadcrumb like texture.

In a jug place the milk, cola syrup and eggs. Whisk by hand.

Pour 3/4 of the milk mixture into the dry ingredients and mix together on a low speed. Turn up to medium speed and add the remaining milk mixture, whisking until a smooth batter.

Divide the batter between your paper cake cases, filling about 2/3 full. Place in the oven and bake for 18-20 minutes or until risen and springy when you touch the top with a finger. Let cool completely before frosting.

For the cola buttercream

Beat together the butter and icing sugar on a low speed with your electric whisk until no large lumps are left and you have a powdery mixture. Stir together the milk and cola syrup then pour this into the butter and icing sugar whilst beating slowly. Increase the speed to high and whisk until light and fluffy.

Once cakes are cold, pipe or spread on the buttercream.