#cola float cupcake

Makes 12.

Ingredients:

For the cakes:

240ml cola

60g unsweetened cocoa powder

60g unsalted butter

140g caster sugar

50g dark brown sugar

125g self-raising flour

¼ tsp bicarbonate of soda

½ tsp salt

2 eggs

For the syrup and topping:

260ml cola

1 tsp cornflour

12 scoops of vanilla ice cream

12 glacé cherries

Method:

Preheat the oven to 160°C/350°F/Gas 4. Line a 12-hole muffin tray with paper cupcake cases.

In a small saucepan, heat the cola, cocoa powder and butter over and medium heat, until the butter is melted. Add the caster sugar and brown sugar, and whisk until dissolved. Remove from the heat and set aside to cool.

In a large bowl, whisk together the flour, bicarbonate of soda and salt.

In a small bowl, whisk the eggs. Fold the eggs and the cola mixture into the flour mixture. Use a large whisk but don't overbeat it or the cupcakes will end up too dense.

Divide the cake mixture between the cupcake cases, and bake in the oven for 20 minutes, or until a toothpick inserted into the centre of a cake comes out clean. Cool in the tins for 5 minutes, then transfer to a wire rack to cool completely.

To make the syrup and topping, place the cola in a small pan and heat to boiling point. Then reduce the heat and simmer for 15 minutes, or until the cola has reduced by half. Take off the heat and allow to cool down a little. 

Add the cornflour to the cola, and whisk until it has thickened and has a nice dark brown colour. You should still be able to pour it - if it's too thick, stir in a little more cola. Lave to cool completely.

Using a skewer or toothpick, make a few small holes in the cupcakes (not right to the bottom or the papers will peel). Brush the tops of the cakes liberally with the cooled cola syrup.