white russian cocktail cupcakes

22 Aug

white russian cupcake

Over the weekend it was a dear friends birthday… (whispers *he was 30* whispers!) and as it was a special birthday I thought I would do something special. I texted him last Wednesday and asked if he could have ANY flavour cupcake in the whole world what would it be? His response? White Russian- that creamy, yummy cocktail of Kahlua (coffee liquor), vodka and milk.

Cue me frantically searching the internet for how to make said cupcakes, sighing with relief when I found a decent recipe, rushing to the shops to buy ingredients I have never used in cakes before, sweating it out on a hot Saturday morning to get them done and dancing for joy when they came out perfectly.

I took them to the celebratory birthday picnic Saturday afternoon and got told by the birthday boy himself that they were the best he had ever tasted. WIN!

If you are partial to a White Russian or just fancy making some cupcakes with a twist try out this recipe. I can guarantee it makes great cakes!

Makes about 16-18 cupcakes

You will need:

For the sponge

  • 170g butter
  • 3 eggs- room temp.
  • 315g Plain flour
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt
  • 395g sugar
  • 1 1/2 tsp vanilla
  • 200ml  milk
  • 75ml vodka
  • 225ml Kahlua

For the icing:

  • 105g room temp. butter
  • 500g icing sugar
  • 100ml Kahlua (or to taste)
  • milk chocolate (for grating)

How you do it:

  1. In a bowl, stir together flour, baking powder, and salt.  In another bowl, combine milk, vodka, and Kahlua.  Set aside.
  2. Preheat oven to 190C/170C fan/gas 5.  In a mixing bowl, cream together butter and sugar.  Add eggs one at a time. Add about a third of the flour mixture and milk mixture in alternative bursts until all used up , beating after each addition just until combined. Spoon into cupcake cases until they are about 3/4 full.
  3. Bake for 16-18 minutes- test with a skewer if unsure (skewer should come out clean)
  4. Once cooled use a pastry brush to brush a little Kahlua onto the top of each cake (for extra boozy flavour!)
  5. For the icing cream butter until light and fluffy then gradually mix in icing sugar.  Mix in Kahlua to taste (I used about 60ml).  Pipe onto cakes and finish by grating chocolate onto the top.

Recipe taken and adapted from here

Success! But must remind myself to maybe never ask that question again…. (then again I do like a challenge!)

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