1 1/2 cups flour
1 cup sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1 Harvest Haven egg
1/2 cup buttermilk
1 teaspoon vanilla
1/2 cup butter
2 Tablespoons cocoa powder
3/4 cup Kola (recipe below)
Preheat oven to 350°. Line a muffin tin with papers.
In a large bowl, combine flour, sugar, baking soda and salt.
Measure the buttermilk, add the egg and vanilla to the measuring cup and beat together.
In a heavy saucepan, melt the butter, cocoa and kola over medium-low heat until combined.
Pour into the dry ingredients, stir well with a wooden spoon. Add the buttermilk mixture and stir well to combine – expect the batter to be rather thin.
Divide evenly among muffin cups, bake for 16-18 minutes or until a toothpick comes out clean.
For the glaze:
1 1/2 cups icing sugar, sifted
2 Tablespoons butter
2 Tablespoons kola soda syrup
1 Tablespoon cocoa powder
1/2 teaspoon vanilla
In a heavy saucepan, combine butter, kola and cocoa powder. Stir over low heat until the butter has melted. Remove from the heat, add the vanilla and powdered sugar.
Mix well. Pour over the cupcakes while they are still warm.
Mix 3/4 cup unflavoured kombucha with 1 tbsp Organic Fair Kola Soda Syrup.