So I am trying to come up with some new creative cupcake flavors, that HOPEFULLY no one has tried to make or has even thought of yet.
Alright here's one idea, and you are probably thinking that I am crazy for even thinking of this idea, but hey you never know unless you try it right? Energy Cupcakes i.e. Redbull, Monster, Rock Star...So for the liquid portion of the recipe I will use an energy drink like my fave Redbull!
And for decoration, an example being black frosting, and then with a handmade stencil, the Monster logo; hold over the frosting and dusting it with lime green edible food color powder. How cool?! and always use the foil papers to give it the tin can look.
Some chick from Australia made them! grrrrr....oh well I will give it a go anyways! here is her version:
To make these cakes, you will need:
200g plain flour
250g white sugar
1/2 teaspoon bicarbonate of soda
1/4 teaspoon salt
1 teaspoon vanilla extract
175 ml Red Bull
2 tablespoons cocoa powder
225g icing sugar, sifted
2 tablespoons butter
3 tablespoons Red Bull
1 tablespoon cocoa powder
1/2 teaspoon vanilla extract
Preheat your oven to 180 degrees Celsius. Line a 12 hole muffin tray with cupcake liners.
Sift the flour, sugar, baking soda and salt together into a bowl and set aside.
Beat the egg, buttermilk and vanilla together in a separate bowl.
Place the butter, cocoa and Red Bull into a saucepan, and place the saucepan over a low heat, stirring, to melt the butter. Pour the butter into the dry ingredients and combine, then mix in the egg mixture.
Divide the cupcake batter evenly between the muffin pans, and bake in the preheated oven for around 20 minutes or until the cakes are cooked through. Tip the cooked cakes out of the muffin pan immediately on removing them from the oven, and leave them to cool on a wire rack.
Place the butter, Red Bull and cocoa in a small saucepan, and stir the contents over a low heat until the butter has melted. Take the butter mixture off the stove and stir through the vanilla. Beat in the icing sugar, one spoon at a time, until you have a spreadable but runny icing. Spoon the icing on top of the cupcakes while they are still warm, then leave them to set.