I made these cupcakes quite some time ago now. Back when we had dinner at Danny and Caroline’s house in October. After the success of the Irish Car Bomb Cupcakes, I was all ready to make some more boozy cupcakes!
These cupcakes had Kahlua and Vodka in the cupcake and Kahlua in the frosting.
For the topping, I put some bittersweet chocolate into my nut grinder and sprinkled it. It didn’t turn out exactly like I’d expected, but it still tasted good. Good. But not great. I love the Irish Car Bomb Cupcakes. They’re so rich and decadent and are always a hit at the party. These are more mild tasting, which some people may like, but I definitely wished I’d just stuck with what I knew was good.
Oh, and for the kids, Quinn and Halle, and for Caroline, who is pregnant, I made a few cupcakes without any liquor in them.
White Russian Cupcakes
From: Baked Perfection
White Russian Cupcakes
cupcake recipe adapted from How to Eat a Cupcake, Buttercream recipe from Baked Perfection
makes 12 cupcakes
1 1/4 cups all purpose flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup sugar
6 tablespoons butter, softened
1 large egg and 1 egg white
1 teaspoon vanilla extract
1/2 cup milk
1/8 cup Vodka
1/4 cup Kahlua, divided
Preheat oven to 350 degrees Fahrenheit. Line a cupcake pan with paper liners.
In a large bowl, mix together the flour, baking powder, and salt. Set aside. In a separate bowl or in a stand mixer, beat together the sugar and butter until combined. Add egg and egg white, one at a time. Then add the vanilla, Vodka, and 1/8 cup of Kahlua. Gradually add the flour mixture in three additions, alternating with the milk in two additions, ending with the flour mixture.
Bake 17 -20 minutes, or until a toothpick inserted in the middle of a cupcakes comes out clean. While the cupcakes are still warm, brush the tops with the remaining 1/8 cup Kahlua. Remove from pan and cool completely on a wire rack before frosting.
Kahlua Buttercream
recipe from Baked Perfection
1 stick of butter, softened
3 cups powdered sugar
pinch of salt
3 – 4 tablespoons Kahlua
Beat butter until creamy. Add salt. Add powdered sugar 1 cup at a time, beating until combined. Add Kahlua 1 tablespoon at a time until you reach desired consistency.
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