Skip to main content

White Russian Cupcakes



In every group of friends, each person has their "thing"... in my group I'm coining myself "the Cupcaker".  Ever since I took Guinness Cupcakes with Baily's Irish Buttercream  to a friends party I'm continually asked for them again.  As much as I love them, I don't want to be "the Guinness Cupcake Girl" - not that that's a bad thing, but I'm not a one-hit wonder so to speak.  Wanting to play off of that I concocted a list of boozey cupcakes to try out and decided to take some to a 4th of July party.  After debating the list I decided to try White Russian Cupcakes because I've had those on my list for YEARS and the opportunity I wanted to try them at never came up.  For those not familiar with a White Russian - you must not have seen The Big Lebowski, and I urge you to do so immediately if you like cult-classic type movies!  A White Russian is made with Vodka, Coffee Liqueur (Kahlua) and cream (or milk like I make them) so you can see why they'd make a great cupcake! 

Now, I never actually had a specific recipe I wanted to try, just an idea.  In order to source a recipe I must admit that I am a fanfic addict - specifically, Twilight fan fiction.  One of the stories I was reading (which has been taken down so I can't link) was based on Bella owning a cupcake shop where she would develop a recipe of the day based on a quote of the day Alice came up with.  The author of the story actually created a blog with most of the recipes and when I read the chapter with White Russian Cupcakes I immediately ran to the blog to check it out since they've been on my list for so long.  

These cupcakes were a HUGE hit!  They contained the flavors of a White Russian without being too overpowering, were moist and overall were fantastic.  

White Russian Cupcakes
Ingredients:
For the Cupcakes
1 18.25 oz. yellow cake mix
1 3.4 oz. instant vanilla pudding mix
1 cup vegetable oil
3/4 cup milk
4 large eggs
1/4 cup Vodka
1/4 cup plus 2 tablespoons Kahlua, divided 
1 tsp. pure vanilla extract 

For the Frosting
1 cup heavy cream
2 Tbsp. powdered sugar
1 tbsp. Kahlua
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.  



Source: adapted from Morning Boss (Take the Cake by SandyK199 fanfic blog)

Comments

  1. Woah-these sound amazing! I love a good white russian, then make it into a cupcake and I'm one happy girl! What a great idea.

    ReplyDelete
  2. That's fantastic, and the photo is just absolutely gorgeous.

    I'm so thrilled that you're playing show and tell with this. Can I link it to my blog too?

    ReplyDelete
  3. Sandy - Of course you can share in your blog! They were absolutely fantastic and I can't wait to try some of the other recipes in your blog. Vegan Rehab - HELLO!!!

    ReplyDelete
  4. Vegan rehab is indeed spectacular. My kidsK favorite though remains Charlie's Favorite...with the vanilla icing rather than chocolate. They go nutso.

    ReplyDelete
  5. I will have to make these as soon as I deliver baby.. well, soon after!! YUM

    ReplyDelete
  6. I made these for my Halloween party last weekend, and they were a smash hit! One of my guests is from China, and she commented that she doesn't usually eat dessert in Canada because they are all so sweet, but she LOVED these because they weren't overly sweet.

    ReplyDelete
  7. Buttercup - one of my favorite things about them is that they're not overly sweet. Glad they were a hit!

    ReplyDelete

Post a Comment

Popular posts from this blog

Nutella Cannoli

Nutella is something that I love, but honestly don't really eat or bake with that often, always regretting that fact each time I eat something with Nutella. Well, I am vowing to change my ways - starting with these Cannolis!  They're definitely not a traditional cannoli as the combination of cream cheese and whipped cream make them more like a cheesecake filling, or even mousse, but the cannoli shell makes them easy to grab and eat.  No fork required - my kind of dessert!


Usually I prefer to make mini cannolis because sometimes full ones are just too rich for me, however any recipe could easily be adapted to a regular cannoli shell size (or mini size if the case may be).  The combination of the cream cheese, whipped cream and Nutella definitely made these a rich bite-size dessert, that I think may become one of my go-to recipes when I need to make something quick and impressive.

Nutella Cannoli
Ingredients:
24 Mini Cannoli Shells
8 oz. cream cheese, softened
1/2 cup powdered sug…

Key Lime Gooey Butter Cake

I'm from St. Louis.  The home of Gooey Butter Cake.  Many people think it's a Paula Deen creation, and how could you not when you see how much butter is in it, but you can't go in to a restaurant, bakery or grocery store without seeing gooey butter somewhere in St. Louis.  We love it.  What's not to love with butter, cream cheese, powdered sugar, oh my!

But, considering I've made it numerous times, I'm always up for a new variation.  Nutella?  Check!  Cookies?  Don't mind if I do!  Pumpkin?  Well of course!  While talking to my mom about what to bring to a family function, she mentioned she saw a recipe for key lime gooey butter cake.  Sold!  I've never heard of the website she sent over to me, but it looked similar to the basics of every other recipe I've used for Gooey Butter Cake so I knew I wanted to give it a try!

One thing people may not realize is that Gooey Butter Cake is very easy to make.  Just a few ingredients really!  Just mix them, ba…

Exclusive Pumping - why I did it twice, and some tips & tricks

This is a story I've been wanting to share for several years, in fact one of the reasons I decided to make the switch to more of a life blog versus a food blog. So bear with me here!

I have two children. I tried breastfeeding both of them, and was unsuccessful with both, for different reasons. One wouldn't latch. One my supply was too fast and plentiful. I tried a few things because I really really wanted to breastfeed, but it was stressing me out, so I looked in to other options, which is where I learned about exclusive pumping. 

 What is exclusive pumping (or EP)? It's when a mother expresses her milk to feed her child, rather than feeding "straight from the source". Prior to having Tyler, I knew very little about pumping, but I knew that since I planned to breastfeed and planned to work after maternity leave, I would need a pump. But that was about it. I remember the weekend before he was born sitting on my bed playing with the pump and thinking the manual was…