I came across the intriguing concept of soda flavoured cakes whilst admiring the cupcakes at the Hummingbird bakery. It sounded so bizarre and wrong that I just had to give them a go.
The finished product is a complete revelation, quite a taste sensation – not too sweet (surprisingly!) and unmistakably cola flavoured. I’ve come across people using the well-known fizzy drink in their recipes, but I opted for a more intense cola syrup as used for a drinks mixer or in a soda stream. Serve decorated with lemon slices and a straw,or vegetarian fizzy cola bottles from Goody Good Stuff
Happy New Year! Wishing you all an utterly fabulous 2013 🙂
Cola cupcakes (dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan) warning: contains gluten
makes 12 cupcakes
- 200g self raising flour
- 100g caster sugar
- Pinch of salt
- 100ml sunflower oil or melted dairy free spread
- 140ml oat milk
- 1/2 tsp lemon juice
- 1/2 tsp bicarbonate of soda
- 1 tbsp cola syrup
– Preheat the oven to 180 degrees Centigrade/Gas Mark 4
– Place liners in a cupcake tray
– Mix together the oat milk, lemon juice, bicarbonate and cola syrup. Set aside.
– Sift together the flour and salt
– Stir in the sugar
– Pour the milk mix into the dry ingredients and gently mix until fully combined and no raw flour lumps remain
– 2/3rds fill the cupcake cases
– Bake for 15-20 minutes until
cooked through and a knife comes out clean
– Cool on a wire rack
Cola Buttercream (dairy-free, egg-free, nut-free, soya-free, sesame-free, gluten-free, vegetarian and vegan)
enough to ice the 12 cupcakes
- 1/4 cup vegetable fat (such as Trex)
- 3/4 cup dairy-free spread (such as Pure)
- 3 cups icing sugar, sifted
- 2 tbsps cola syrup
– Whisk together the spread and vegetable fat.
– Add the icing sugar, 1/2 cup at a time with a splash of the cold syrup, until fully combined and nice and fluffy.
– Spread onto the cupcakes.