White Russian Cupcakes

Life has been crazy. Between a sinus infection and cheerleading competition, I haven't had much time for some serious cooking. I did however, have time to squeeze in some cupcakes for my twin friends' birthday gathering Saturday night.

I gave them an option of five different cupcakes, and they chose White Russian. I was pretty pumped since the others required a little more time, and time was certainly short on Saturday. Unless I bring them to a large party, I always end up throwing away a couple of cupcakes after a few days, but not these. The 16 I brought to the party were gone in 5 minutes and the other 8 were eaten by Dan at home. Maybe that's the key to not wasting leftovers...make them with booze in them. The original recipe makes 12, my recipe makes 24.

White Russian Cupcakes
from Baked Perfection

For the White Russian cakes:

2.5 cups all purpose flour

2.5 teaspoon baking powder

1/4 teaspoon salt

1.5 cup sugar

12 tablespoons butter, softened

2 large egg and 2 egg white

2 teaspoon vanilla extract

1cup milk

1/4 cup Vodka

1/4 cup Kahlua

 

For the Kahlua Buttercream:

2 stick of butter, softened

3 cups powdered sugar

pinch of salt

3 - 4 tablespoons Kahlua

 

1. Preheat oven to 350 degrees Fahrenheit. Line a cupcake pan with paper liners.

2.In a large bowl, mix together the flour, baking powder, and salt. Set aside. In a separate bowl or in a stand mixer, beat together the sugar and butter until combined. Add eggs and egg whites, one at a time. Then add the vanilla, Vodka, and Kahlua. Gradually add the flour mixture in three additions, alternating with the milk in two additions, ending with the flour mixture.

3.Bake 17 -20 minutes, or until a toothpick inserted in the middle of a cupcakes comes out clean. Remove from pan and cool completely on a wire rack before frosting.

4. For the frosting: Beat butter until creamy. Add salt. Add powdered sugar 1 cup at a time, beating until combined. Add Kahlua 1 tablespoon at a time until you reach desired consistency.