I had originally planned to bake White Russian Cupcakes last night, so we could enjoy them as a nice after dinner treat. However, I was extremely tired and lazy due to lack of sleep the night before, and my newborn had me up at the crack of dawn, around 5am. So, after a better night’s rest, I woke up this morning to whip up a batch of cupcakes. Mind you, this is the first time I’ve made cupcakes and they definitely didn’t come out perfect. Some were bigger than others, which means the smaller ones had a nice brown, almost burnt, edge to them. Oh, well! Better luck next time.
Here is the recipe, taken from Telly’s Tasty Tidbits:
Ingredients:
Cupcakes
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1 18.25 oz. yellow cake mix
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1 3.4 oz. instant vanilla pudding mix
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1 cup vegetable oil
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3/4 cup milk
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4 large eggs
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1/4 cup Vodka
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1/4 cup plus 2 tablespoons Kahlua, divided
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1 tsp. pure vanilla extract
Frosting
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1 cup heavy cream
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2 Tbsp. powdered sugar
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1 tbsp. Kahlua
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semi-sweet chocolate to shave or grate for garnish
Directions
Place rack in center of oven; heat to 350 degrees. Line 24 muffin wells with liners and set aside.
In large mixing bowl combine cake mix, pudding mix, oil, milk, eggs, vodka, 1/4 cup Kahlua, and vanilla. Blend on low speed for 30 seconds. Scrape sides of bowl and increase speed to medium and beat for 2 minutes, scrapping down sides if needed. Spoon batter into liners, filling to 3/4 full to make between 22 and 24 cupcakes.
Bake until golden and spring back when lightly pressed with fingers; 17-20 minutes. Remove from oven and place on wire rack to cool 5 minutes.
Brush tops with remaining Kahlua. Remove cupcakes from pans and place directly on rack to cool completely before frosting.
Meanwhile, prepare the frosting:
Place large, clean mixing bowl and beater in freezer to chill a few minutes. Remove and assemble. Beat cream on high speed until thickened – about 1-2 minutes. Stop the mixer and add sugar and Kahlua. Beat on high speed until stiff peaks form, 1-2 more minutes.
Frost cooled cupcakes as desired.
The frosting recipe makes enough to spread cupcakes with frosting – if you want to pipe frosting on you will want to double the recipe.
I was really excited to frost these cupcakes because I would finally have the opportunity to use my Wilton 1M tip. I don’t think my 1M swirl turned out as pretty as it could’ve been, but not too bad for the first time. Also, as you can tell from my pictures, I neither shaved nor grated the chocolate for garnish. My dear husband, who did the shopping, didn’t look at the ingredients list closely enough and bought me chocolate morsels. So I put the morsels into our mini food processor, ground them up and sprinkled them on top.
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These cupcakes tasted fantastic and definitely not overpowering! I really enjoyed them! It was a nice way for me to enjoy the flavors of a White Russian without actually drinking a White Russian!
{ 2 comments… read them below or add one }
Glad you liked them, bummer that some didn't turn out so well though. So cute with the morsels; I've never thought to do that and it's a great idea.
The one thing I learned to make even cupcakes is putting them in a ziplock bag (gallon size) and make it like a decorating bag. Squeeze it in to the cups in about 2/3rds full. Less messy then scooping them in.
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