Red Bull and Pop Rock Cupcakes
I became fixated on the idea of baking energy drinks into a cupcake and combining it with pop rock candy. These Red Bull and Pop Rock Cupcakes rose beautifully and were light and fluffy. The flavour was a lot like a very sweet and sticky blueberry muffin. The pop rocks are best sprinkled on top just before serving to keep their crackle effect.
I became fixated on the idea of baking energy drinks into a cupcake and combining it with pop rock candy. After a few failed recipes and some helpful suggestions from baking friends, I came up with this Red Bull Cupcake recipe below. These cupcakes rose beautifully and were light and fluffy. The flavour was a lot like a very sweet and sticky blueberry muffin. The pop rocks are best sprinkled on top just before serving to keep their crackle effect.
RED BULL AND POP ROCK CUPCAKES
Makes: 12 cupcakes Difficulty: Easy
12 hole muffin tray
250ml of Energy Drink
180g Caster Sugar
½ teaspoon White Wine Vinegar
85ml Vegetable Oil
½ teaspoon Vanilla Extract
230g Plain Flour
¾ teaspoons Baking Soda
½ teaspoon Baking Powder
1 pinch salt
80g Chocolate Flakes or grated chocolate
1-2 packets of pop-rocks
2 teaspoons white sugar
1 teaspoon of boiling water
Preheat the oven to 180 degrees Celsius (160 fan-forced; 350F). Place patty cases in the muffin tray. Set kitchen timer for 15 minutes.
Add the energy drink and vinegar to a medium bowl. Pour in the sugar and oil. Whisk together until the mixture all combined.
Add the vanilla, baking soda, baking powder and salt.
Sift one-third of the flour into the mixture at a time. Stir until it’s just incorporated after each addition.
Fill each patty case ¾ full. Check the oven has reached the correct temperature. Place muffin tray in the middle of the oven. Bake for 15-20 minutes. They are ready when the tops are light golden brown and the top springs back when lightly touched. A skewer inserted into the middle should come out clean.
Remove from the oven. Allow the cupcakes to cool in the pan for at least 10 minutes. Remove onto a wire rack to cool.
Prepare the topping. In a small container stir the sugar and boiling water until the sugar has dissolved. Brush the entire top of each cupcake with this sugar syrup. Generously sprinkle the top with chocolate flakes. Pat the chocolate flakes down if they’re not sticking to the cupcakes.
Just before serving, sprinkle a few pop rocks in the middle of each cupcake to keep the pop-rocks fresh and ready to pop in the mouth.
- Store cupcakes at room temperature in an airtight container for up to 3 days.