WHITE RUSSIAN CUPCAKES
Provided by Jen Arnold, The Sweet Kitchen
Time 1h
Yield 24
Number Of Ingredients 15
Steps:
- In a stand mixer, combine butter and sugar, then whip until fluffy.
- Combine flour, salt and baking powder in a bowl and set aside.
- Combine vanilla, buttermilk, Vodkow Cream and coffee liqueur and set aside.
- Add eggs, one at a time, to fluffy butter and sugar mixture, scraping down the bowl as needed and mix until combined.
- Add 1/3 of the flour mix to the butter and egg mixture, mix just to combine.
- Add 1/2 of the buttermilk mixture, combine.
- Continue alternating flour and liquid mixes, finishing with the remaining flour. Mix until just combined.
- In a paper-lined muffin tin, portion into 24 servings.
- Bake for 17-24 minutes, depending on your oven. Cupcakes are done when an inserted toothpick comes out clean, or until the top bounces back when lightly touched.
- Put all ingredients except cream/milk into the bowl of a stand mixer and combine on low speed until everything is incorporated, then turn mixer up to medium and beat until well combined and fluffy.
- Add cream or milk to taste until desired consistency is reached.
- Pipe onto cooled cupcakes, add a few sprinkles and serve!
Nutrition Facts :
WHITE RUSSIAN CUPCAKES
I haven't tried it yet, but it sounds amazing! But these cupcakes aren't for kids, as the whipped cream topping is spiked with Kahlua. Make sure the cake mix is plain, not the ones with pudding added in the mix. From Cupcakes! from the Cake Mix Doctor.
Provided by caffeine junkie
Categories Dessert
Time 1h
Yield 22-24 cupcakes, 22-24 serving(s)
Number Of Ingredients 13
Steps:
- Cupcakes:.
- Preheat oven to 350°F and line 24 cupcake cups with paper liners.
- Place cake mix, pudding mix, oil, milk, eggs, vodka, 1/4 cup Kahlua, and vanilla in a large mixing bowl.
- Blend with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl. Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed.
- Spoon or scoop 1/3 cup batter into each lined cupcake cup, filling it three quarters of the way full. (Remove empty liners if you don't get the full 24 cupcakes).
- Bake until they are golden and spring back when lightly pressed with your finger, about 17-20 minutes. Remove the pans from the oven and place them on wire racks.
- Cool for 5 minutes. Brush the tops of the cupcakes with remaining 2 tablespoons Kahlua.
- Remove cupcakes from pans. Place on wire rack to cool.
- Frosting:.
- Place a large, clean mixing bowl and electric mixer beaters int he freezer to chill for 1 minute. Remove the bowl and beaters from the freezer.
- Pour the heavy cream into the bowl and beat with electric mixer on high speed until the cream has thickened, 1 1/2 minutes.
- Stop the machine and add the sugar and 1 tablespoon Kahlua.
- Beat the cream on high speed until stiff peaks form, 1-2 more minutes.
- Place a heaping tablespoon of the whipped cream on each cupcake and swirl to spread it out with a short metal spatula or spoon, taking care to cover tops completely.
- Garnish with chocolate shavings.
Nutrition Facts : Calories 288.5, Fat 18.2, SaturatedFat 4.9, Cholesterol 54.6, Sodium 240.2, Carbohydrate 25.7, Fiber 0.4, Sugar 17.1, Protein 2.8
WHITE RUSSIAN CUPCAKES
This is one of those recipes that will make you go "Hmmm..." trying to figure out the secret ingredient! The cakes are wonderfully rich and a real Crew favorite.
Provided by Organic Andrea
Categories Cakes
Time 40m
Number Of Ingredients 10
Steps:
- 1. Preheat the oven to 350 degrees. In the bowl of your electric mixer, combine cake mix, eggs, canola oil, coffee liquer and 1/2 cup of whole milk. Mix according to package directions.
- 2. Line cupcake pans with liners of your choice. For the standard sized cupcakes, measure a scant 1/4 cup of batter per cupcake liner. Bake for 15 to 20 minutes until done and when pressed in the center with index finger springs back instead of leaving an indentation.
- 3. While cupcakes cool completely, mix frosting. Beat the butter until creamy. Add 3 cups of powdered sugar and beat on low to combine. Add 2 tablespoons of milk, 1 teaspoon of pure vanilla extract and beat well for 2 minutes. If the frosting is too runny and won't stand up to piping, add the other cup of powdered sugar. If frosting is too stiff, add milk, 1 tablespoon at the time, beating well after, until you reach the consistency you desire. The key to having a really good frosting is beating it at medium to high speed for at least 5 minutes.
- 4. Once frosting is ready and cupcakes are cool, prepare your pastry bag with a 1M star tip, fill it with your frosting and apply to the cupcakes. After frosting the cupcakes, use a microplane to grate your favorite chocolate over the top to make them look pretty. If you like, you can also add a chocolate coated espresso bean at the top of each cupcake.
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- In a large bowl (preferably in a stand mixer), cream the butter and sugar, slowly for 2 minutes.Increase to high and beat for another 8 minutes, or until light and fluffy, scraping the bowl occasionally.Add the 2 of the eggs, one at a time, clearing after each addition, then add half of the flour mixture, scraping the sides with a spatula if needed.
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