Wednesday, August 27, 2014

White Russian Cupcakes *The Cupcake Abides*

White Russian Cupcakes
As seen on

This recipe was first posted on HelloGiggles as part of my Cupcake Girl column.

Photo by Robert Giglio
What you’ll need 

•   2 ¾ cups sifted flour (1 ¼ cups cake flour and 1 ½ cups all purpose flour)

•   3 ½ teaspoons baking powder, just a tad less is good.

•   1/2  teaspoon salt, just a tad less is good.

•   4 egg whites

•   1/2  teaspoon cream of tartar

•   1 ½  cups sugar ( ¾ cup granulated, ¾ cup confectioners’ sugar)

•   3/4 cup butter, softened

•   1/4  cup milk

•   1/4 cup vodka

•   1/2  cup Kahlua

•   1 teaspoon vanilla extract

Sift together flour, baking powder and salt.  Beat egg whites until foamy with cream of tartar. In a separate bowl, cream butter and add sugar.  Blend egg mixture into this bowl. Combine milk, Kahlua and vodka, set aside. Add dry ingredients alternately with milk mixture, a small amount at a time. Blend in extract. Bake at 350 degrees for 20 minutes. Allow cupcakes to cool.

Now for the Kahlua buttercream frosting!

1 cup unsalted butter, softened

2-3 cups powdered sugar, by taste/texture

¼ teaspoon salt, or to taste

1 tablespoon vanilla extract

1 tablespoon Kahlua, or Kahlua to taste

Mix it up! Frost cupcakes and garnish with cocoa powder. 


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