I’m not gluten free myself, but I have heard a lot of good things about alternative flours and wanted to try them out in my baking. I decided to make these Cola Cupcakes as cola bottles were my absolute favourite sweet growing up, and I still enjoy them now! I am experienced in using regular wheat flour to make some delicious treats, however wheat is difficult for some people’s bodies to process. So I decided to try the alternative flours out and see how it worked…
Recently my local Tesco have started selling coconut and almond flours. Coconut flour is high in fibre which will make you feel fuller for longer, it also contains iron and vitamin C. Almond flour is rich in vitamin E and has a high protein content. Both are of course naturally gluten free. I combined them in this recipe as it is usually best to blend alternative flours together to get the best results.
I started by whisking together eggs, sour cream, cola flavouring, soy milk, and caster sugar for about a minute until it frothed.
Next, I sieved together coconut flour and almond flour, along with baking powder and bicarbonate of soda.
I added the flour to the wet mixture until it formed a batter. It wasn’t as smooth as a regular flour batter. I put it into cupcake cases. This mixture made 18 large cupcakes.
I baked them on 160C/325F/Gas Mark 3 for about 25 minutes. It’s a bit more difficult to tell when they are done because they don’t spring back when you press them because of the lack of gluten. They also came out a lot paler than wheat flour cakes. I used a very thin skewer to test they were baked in the middle.
I iced the cupcakes with cola icing which was a mixture of butter, icing sugar and cola flavouring. And I topped them with a fizzy cola bottle sweet. For extra fizz, you could sprinkle some popping candy over the icing too!
The Cola Cupcakes baked well and had a spongy texture, they tasted really nice too! A friend said they reminded him of Indian sweets. They didn’t have the same ‘spring’ as wheat flour sponge, which is because of the lack of gluten, and they broke apart a lot easier. I took them to a party and got lots of good comments, my friend’s niece loved them so they pass the kid taste test! Overall I think I definitely need a lot more practice with alternative flours, but I’m going to continue experimenting as the health benefits are so worthwhile. Let me know if you have used them before and have any tips!
I am entering the Cola Cupcakes into myself and Cakeyboi‘s blogging challenge Treat Petite with this month’s theme of ‘Childhood Memories’ as cola bottle were my favourite sweets growing up. And Elizabeth Kitchen Diary’s No Waste Food Challenge, this month hosted by Michelle at Utterly Scrummy, because I used up some sour cream in my fridge that was going to go out of date.
Cola Cupcakes (Gluten Free)
For the sponge
- 3 Eggs
- 400 ml Sour cream
- 300 g Caster sugar
- 3 tsp Cola flavouring
- 4 tbsp Soy milk
- 110 g Coconut flour
- 95 g Almond flour
- 2 tsp Baking Powder
- 1/2 tsp Bicarbonate of soda
For the buttercream
- 400 g Icing sugar
- 200 g Butter
- 3 tsp Cola flavouring
- 18 Fizzy cola bottle sweets
Whisk together the eggs, sour cream, cola flavouring, soy milk, and caster sugar. Whisk well by hand for about a minute until it froths
Sieve together the coconut flour and almond flour, along with the baking powder and bicarbonate of soda
Add the flour to the wet mixture until it forms a batter. Put it into cupcake cases
Bake them on 160C Fan/180C/325F/Gas Mark 3 for about 25 minutes
Make an icing by mixing the butter, icing sugar and the cola flavouring together until smooth. Pipe onto the cupcakes then add a fizzy cola bottle sweet