|Cakes all baked and ready to be glazed. |
I definitely preferred the cupcakes that didn't dome over the
top of the case,the flat surface meant for a
good spread of the glaze.
All the cupcake toppers assembled, the cakes were cooled and glazed and all put together to create 12 cupcakes ready for our get together the next day. Sadly I couldn't make them the same day as I had music classes all morning, and the first Toronto FC game of the season to attend in the afternoon!! Which did mean I trusted Jonathan to get them to me safely after work without anything bad happening to them, and phew... all arrived safe and sound :-)
|My favourite one, the little house.|
And here's the recipe, very slightly adapted from Nigella Lawson's Coca-Cola Cake.
For the cupcakes:
200g (7 oz) plain flour
250g (1/2 lb) golden caster sugar (I actually used white granulated superfine sugar, and all was okay!)
1/2 teaspoon bicarbonate of soda
1/4 teaspoon salt
1 large egg
125 ml (1/2 cup) buttermilk
1 teaspoon vanilla extract
125g (4 oz) unsalted butter
2 tablespoons cocoa powder
175 ml (3/4 cup) Coca-Cola
Nigella suggests using a 22-23 cm springform cake pan, lined with foil to prevent the batter leaking, then greased but I used a 12 cup cupcake tin (and a few extra silicone cupcake cases) to make 16 cupcakes lined with cupcake cases, in red and white to go along with the Coca-Cola theme!
For the icing:
225g (7 oz) icing sugar
2 tablespoons (30g) butter
3 tablespoons (45ml) Coca-Cola
1 tablespoons (15ml) cocoa powder
1/2 teaspoon vanilla extract
1. Preheat the oven to 180°C/ 350°F
2. In a large bowl, combine the flour, sugar, bicarbonate of soda and salt. In a measuring jug beat the egg, buttermilk and vanilla. For this recipe I just went old school and used a mixing bowl and wooden spoon instead of using the Kitchen Aid stand mixer like I usually do!
3. In a heavy-based saucepan, melt the butter, cocoa and Coca-Cola, heating it gently. This frothed up like crazy which was very cool! 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.
4. Pour into the prepared tin and bake on the warm sheet for 40 minutes or until a tester comes out clean. As Nigella did 1 cake in a large tin her cooking time of 40 minutes was longer than my 16 cupcakes. I reckon mine were in for around 20 minutes, but definitely check them!
5. Leave to stand for 15 minutes in the tin before unmoulding, then unclip, unwrap and turn out on a wire rack, making sure you've got a sheet of newspaper of something underneath the rack to catch any icing that drips through. For this step I just removed the cupcakes from the tin and left to cool on a wire rack, I did also put a baking sheet underneath to catch any drips but I got to miss the steps to do with the Springform tin.
6. Sieve the icing sugar and set aside. In a 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 so, until you have a good, spreadable, but still runny, icing.
7. Pour icing over the cake while the cake is still warm, spread gently and leave till cool before transferring to the serving plate. At this point I also topped the cakes with the fondant decorations before the glaze had completely cooled so they could set into it slightly.