Inca Kola cupcakes

My best friend Bruce and his family own a wonderful Peruvian restaurant in San Francisco. Every now and then, we'd go over there to visit. You should visit too, people at Yelp love them, and so do we. It's called Rincon Peruano (yes, I'm plugging, but it really is a must visit place). They have this golden cola called Inca Kola and it's just utterly delicious. It doesn't taste like any other soda I've had. It looks like mountain dew, but you'd hate on mountain dew after you've had this. So last time we were at the restaurant, well, we bought 2 dozen of them to take home coz that stuff is addicting.

While talking to Bruce last night, I came up with the idea to make Inca Kola cupcakes. I've made San Miguel (Filipino beer) cupcakes, Guiness cupcakes--- so it was time to step it up a bit. I might have messed up a bit today by not putting the ingredients in room temp, I still need to tweak the recipe a bit, but it is delicious. I also used this crazy frosting I found online for the frosting. Why is it crazy? It has flour in it. It sounds weird, but it's heaven.

Recipe:

Preheat oven to 350F

Ingredients:

1/2 cup room temp. butter

1/2 cup sour cream, room temperature

1 cup sugar

1 tsp vanilla

3 eggs

2 3/4 cups flour

2 tsp baking powder

1/4 tsp salt

1 cup inca kola

cream the butter, sour cream and sugar. When the butter mixture becomes fluffy, add eggs one at a time. When thoroughly mixed, add the vanilla.

In another bowl, sift (or whisk) the flour, baking powder and salt together.

Add the flour mixture and Inca cola to the butter mixture, alternating each other starting and ending with the flour.

scoop the batter in lined muffin pans, bake for 15-18 minutes in 350F preheated oven.

For frosting, any buttercream works =). Enjoy.