Baking Mad.com - everything you want to know about baking

Home
Recipes
Recipe Finder

Browse our collection of over 1000 delicious recipes from all over the world

- or -
Competitions
Bake with the Best
Kids' Baking
Inspiration
Blog

This site uses cookies. To continue browsing this site, please tick the box to agree to our use of cookies.

Find out more here »

Home »
Baking Recipes »
Cupcakes & Fairy Cakes »
Cola Cupcakes

Cola Cupcakes

Recipe Submitted By: bakingmad

Put some fizz into your cupcakes! These will delight the kids and adults too! The cola makes the cake light and airy and the addition of the cola popping candy makes eating one a truly fun experience. This recipe was featured in the second series of Baking Mad with Eric Lanlard on Channel 4.

Preparation Time	30 minutes
Baking Time	25 minutes
Portions	12
Skill Level	Easy
Average Rating

Cola Cupcakes Ingredients

200 grams	Golden Caster Sugar (Billington's)
250 grams	Self Raising White Flour (Allinson Nature Friendly)
1 tsp	Baking Powder
1 tsp	Cocoa Powder
200 grams	Butter (unsalted)
200 ml	Cola
2	Free Range Eggs
150 ml	Milk

Additional Ingredients

To make the cola frosting

100 grams	Unsalted Butter
200 grams	Icing Sugar (Silver Spoon Homegrown)
100 ml	Cola
15 grams	Cocoa Powder
1 tsp	Cola Extract (this ingredient is optional or alternatively use soda stream cola syrup)

This recipe uses

How to make Cola Cupcakes

Click on the text to highlight the different stages as you go along,
or click the button below to enlarge all text

Pre heat the oven to 180°C/160°C fan/350°F/Mark 4.
Line a cupcake tray with paper or, ideally, foil liners.
In a sauce pan heat up the butter and Cola until the butter is melted.
In a large bowl sift the flour, baking powder and cocoa then add the sugar and mix well.
Add the cola mix to the dry ingredients, then the milk and the beaten eggs. Mix till you achieve a nice smooth mixture.
Spoon into the cases and bake for 25 - 30 minutes or until a skewer comes out clean.
Leave to cool in the tray for 5 minutes and turn out on a cooling rack.
To make the cola frosting: cream the butter and sift in the cocoa powder.
Add the icing sugar alternating with the cola and beat until you get a nice smooth frosting - you might need to add a bit of cola if the mixture is too thick.
Pipe on top of the cooled cupcake and decorate with fizzy cola bottle sweets and the optional popping candy.

Reviews

Read all reviews (5) | Average rating: 3 stars

"I agree with the frosting being rubbish - it was wayyyy too runny even with extra icing sugar added - I wiil try butter cream with the cola soda stream extract in next time But the cake is lovely, really light and tastes lovely. It looked really runny and I had to pour it into the cases but it rose well and the resulting cake is light and fluffy :-) "

Bakingmad: "We are pleased to hear that you enjoyed these delicious cakes. Adding cola extract to a buttercream recipe will work equally as well to ice these cupcakes, good suggestion. Visit our icing and buttercream section for a good buttercream recipe and replace the vanilla extract with an extract of your choice."

09-12-2012 | Author: | 4 stars

"I made a batch and they didn't turn out good , the centre didn't seem to cook and was heavy not fluffy like previous persons review. Any ideas what went wrong?? Icing was lovely tho !! "

Bakingmad: "It sounds like you may need to increase the bake time. Oven temperatures and bake time may vary between ovens. Check that your cupcakes are cooked throughout before removing from the oven by inserting a toothpick into the centre. If it comes out clean then your cupcakes are ready."

26-05-2012 | Author: JodyMayo | 2 stars

"I tried this recipie as a first ever cupcake attempt, as I have recently developed an interest for baking. The end result (and second attempt) was yummy and the kid's at my neice's birthcay party really enjoyed them! Especially the cola flavoured frosting! One thing I would say is that the cola is quite a difficult ingredient to work with, and in particular when making the frosting if I added the cola too quickly the mix tended to split from the bubbles in cola. Perhaps next time I would use less cola in the mix, and try and make sure thre cola's flat for anyone who attempts to bake this receipie! The end result however was a light and fluffy cupcake, rich in texture and flavour! Very happy, thanks Eric! :)"

12-04-2012 | Author: mysscolette | 4 stars

"The cola cupcakes are a really good and taste really good but I don't recommend doing the cola frosting, it is not that good . also the cola cupcakes work really well at 170 degrees and raised really well. "

03-04-2012 | Author: Brandon-bliss | 4 stars

"I found the mixture very runny and made the cakes very dense, would make them again bu maybe without the milk. The popping candy topping was great!"

04-06-2012 | Author: jcm28 | 3 stars

Remember to review this recipe at www.bakingmad.com

Please use this area for notes:

More recipes

Need some baking advice?

Ask our friendly experts

Search our forum, check our FAQs or send us an email.

Help is here »

Where to buy recommended ingredients

Find stores near you that stock the baking
ingredients you need.

Find a stockist »

Join the Baking Mad Club

Discounts, competitions, exclusive offers, personalised recipes and lots more.

Join up

Competitions

Win a year's supply of Billington's Sugar

Upload an image of your Ultimate Gingerbread man recipe and you'll be in with a chance to win a year's supply of Billington's sugar including Golden Caster Sugar, Light Muscovado Sugar, Dark Muscovado Sugar, Golden Granulated Sugar, Golden Icing Sugar and Molasses Sugar

Click here to enter today

Win 1 of 10 year's supply of Allinson Flour

Answer this question correctly and you could win 1 of 10 year's supply of Allinson Flour, including plain white, self raising, plain wholemeal, strong white, strong wholemeal and easy bake yeast.

Click here to enter

Win 1 of 10 Stork World Baking Day Hampers

Answer the simple question below and you could get your hands on 1 of 10 World Baking Day hampers borught to you by Stork, helping Britain bake better since 1920.