Friday, December 21, 2012

White Russian Cupcakes

I'd had a request from the husband and a friend, to make another boozy cupcake - White Russian Cupcakes.  Okay, done!

 I was surprised to find that there weren't a ton of recipes out there for them, but this one is very good.  If I had to change one thing with this recipe, it would be tweaking the frosting.  It's good, don't get me wrong, but it's a tad sweet for me.  In light of that, I didn't 'pile high' the frosting as I might with other cupcakes I've made in the past.  However, no one complained!

Those who know me know that I'm not a huge coffee fan, so this flavor profile isn't exactly up my alley.  However, I'm always happy to expand my boozy recipe repertoire!

Those who read this blog with any frequency (thank you, seriously, all 3 of you!) know that I utilize Ziploc bags for piping all the time.  Seriously, I should get a sponsorship.  Anyway, the husband saw how I fill the bags and suggested that I share it, in case any of you struggled with a droopy, messy bag-filling experience.  Simply put the bag on the inside of a standard Pyrex measuring cup (or something similar) and it's super easy to fill.  It's also helpful for avoiding annoying air bubbles that create frosting flatulence, although humorous, disrupt the perfect piping experience.

I know chocolate isn't part of the White Russian flavor profile, but are you complaining about authenticity if chocolate is present?  I thought not.

The simple flavors of White Russians (vodka, Kahlua, and cream) transform into cupcake form really well. This recipe incorporates all three staple ingredients to give it an authentic flavoring. While I'm not a fan of the movie that made White Russians popular, The Dude would approve.

White Russian Cupcakes
(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
1/8 cup Kahlua, with 1 additional tablespoon, set aside
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 Kahlua. Remove from pan and cool completely on a wire rack before frosting. 
Kahlua Buttercream

1 stick of butter, softened
3 cups powdered sugar
pinch of salt
3 tablespoons Kahlua
1 tablespoon milk (or more, for your preferred texture)
1 oz. chocolate, minced, for topping

Beat butter until creamy. Add salt. Add powdered sugar 1 cup at a time, beating until combined. Add Kahlua 1 tablespoon at a time and milk until you reach desired consistency.
Use bag to pipe on cupcakes, and top with minced chocolate.

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