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[emiko]

Hope everyone had a good Valentine's~ I was lazy and didn't make cupcakes 'till yesterday, but they were just as good ;) I took many with me to share at spring4thcenter for hexxt. Most of the time the convo went like this:

Me: Would you like a cupcake?
Victim: Oh, they look good, but I think I'll pass...
Me: They're White Russian~
Victim: OKAY *gobble gobble*

I think if there is a next time for these cupcakes I might use the whipped creme as a filling and make a buttercream frosting for the top~ I'm really in love with how the cakes came out, pretty much perfect! I would make a whole cake out of this <3

I'll post the recipe I used from bakebakebake (beware: Food Porn Ahead) with my annotations. I followed it to the letter this time, except for one ingredient~ If you're not used to baking, don't skip or skimp on a step because you're lazy! Soften that butter and don't overmix.

White Russian Cupcakes
1 1/2 cups cake flour I couldn't find cake flour at the grocery store, but if you try to find it, look for a box, not a bag. I ended up using a mix of 1.5 C all-purpose flour and about... 2.5 tbl cornstarch)
1/4 tsp salt
1/2 tsp b. powder
1/2 cup butter, softened
1 cup sugar
2 eggs, room temp
1 egg white, room temp
1/3 cup milk
1/2 tsp vanilla
3 tbsp vodka
3 tbsp kahlua

Preheat oven to 350 degrees F.

In a small bowl, combine dry ingredients (flour, salt and baking powder). Set aside.

In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition. Add the dry ingredients in 3 parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not over beat. Add vodka and kahlua. Continue beating until incorporated. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the cupcake liners, filling them about 3/4 full. Bake for 20 minutes, or until a cake tester inserted into the center of the cupcake comes out clean. For mini-cupcakes, bake 10-12 minutes

Cool the cupcakes in tins for 5 minutes. Brush tops of cupcake with kahlua. Remove from the tins and cool completely on a wire rack before decorating.


Kahlua Whipped Cream
1 cup heavy whipping cream
2 tbsp powdered sugar
1 - 2 tbsp kahlua

Place mixing bowl and electric mixer beaters in the freezer for a minute. Remove and pour heavy cream into bowl. Beat on high for 1 1/2 minutes or until cream is thickened. Add powdered sugar and kahlua. Continue beating on high for another minute or until stiff peaks form. DO NOT OVERMIX. YOU HAVE BEEN WARNED. Go ahead and add in more alcohol if you like, if the mixture starts to thin too much, add more sugar.

Top cupcakes with a heaping tablespoon and spread over the cupcake. Decorate as desired.