White Russian Cupcakes
Ingredients:
- White Russian Cupcakes
- 1 1/4 cups unbleached flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup sugar
- 6 tablespoons unsalted butter, softened
- 1 large egg
- 1 large egg white
- 1 teaspoon vanilla extract
- 1 ounce Vanilla Vodka
- 1 ounce Kahlua, plus extra for brushing
- 1/2 cup milk
- Kahlua Buttercream
- 1/2 cup butter (1 stick), softened
- 3 cups powdered sugar
- Pinch of salt
- 4 tablespoons Kahlua
- 1 tablespoon milk
Instructions:
- White Russian Cupcakes:
- Preheat oven to 350 degrees F, and line a cupcake tin with cupcake papers. I recently discovered these cupcake liners that have a metallic interior, and they keep the design on the outside clear when baked instead of just turning all soggy and see-through.
- Whisk together the flour, baking powder, and salt in a large bowl and set aside. Use a hand mixer to beat together the sugar and butter until combined. I used my stand mixer the first time around, and it just didn't work as well as my hand mixer for this small batch of cupcakes.
- Add the egg and egg white, one at a time, beating after each addition.
- Add the vanilla, Vanilla Vodka, and Kahlua and beat to combine.
- Add the flour mixture in three additions and alternate with the milk in two, beginning and ending with the flour. Fill cupcake papers about 3/4 of the way.
- Bake 17-20 minutes or until a toothpick comes out clean. While the cupcakes are still warm, brush them with a little bit of Kahlua. Cool completely on a wire rack before icing.
- Kahlua Buttercream:
- Beat all ingredients except for the milk together with a hand mixer. You may or may not need the milk, but I wanted a smoother consistency.