White Russian Cupcake Recipes

WHITE RUSSIAN CUPCAKES

Steps:

• 1. Preheat the oven to 350 degrees. In the bowl of your electric mixer, combine cake mix, eggs, canola oil, coffee liquer and 1/2 cup of whole milk. Mix according to package directions.
• 2. Line cupcake pans with liners of your choice. For the standard sized cupcakes, measure a scant 1/4 cup of batter per cupcake liner. Bake for 15 to 20 minutes until done and when pressed in the center with index finger springs back instead of leaving an indentation.
• 3. While cupcakes cool completely, mix frosting. Beat the butter until creamy. Add 3 cups of powdered sugar and beat on low to combine. Add 2 tablespoons of milk, 1 teaspoon of pure vanilla extract and beat well for 2 minutes. If the frosting is too runny and won't stand up to piping, add the other cup of powdered sugar. If frosting is too stiff, add milk, 1 tablespoon at the time, beating well after, until you reach the consistency you desire. The key to having a really good frosting is beating it at medium to high speed for at least 5 minutes.
• 4. Once frosting is ready and cupcakes are cool, prepare your pastry bag with a 1M star tip, fill it with your frosting and apply to the cupcakes. After frosting the cupcakes, use a microplane to grate your favorite chocolate over the top to make them look pretty. If you like, you can also add a chocolate coated espresso bean at the top of each cupcake.

WHITE RUSSIAN CUPCAKE

Steps:

• 1. Pre heat oven to 350'F Line two cupcake pans with cupcake liners. (24 cupcakes total)
• 2. In a large bowl sift together flour, salt, baking powder and pudding mix. Set aside.
• 3. In a measuring cup mix vanilla, Kahlua and cream together. Set aside.
• 4. In another large mixing bowl cream butter and 1 cup of the sugar together.
• 5. Mix flour mixture into butter/sugar mixture gradually in thirds, alternating with the Kahlua mixture to the bowl in between adding the flour mixture. Starting and ending with the flour mixture. All in all you will add: Flour, Kahlua, Flour, Kahlua, and then Flour. Completely incorporate but do not over mix.
• 6. In a large mixing bowl beat egg whites slowly, gradually add 3/4 cup of sugar. Beat until it is in soft fluffy peaks, but not stiff and separating.
• 7. Fold egg white mixture into the cake batter carefully, as not to deflate the egg whites. Pour out into cupcake liners evenly and bake for 20-25 minutes, or until a tooth pick comes out clean. Let cool on a wire wrack completely.
• 8. For Vodka glaze, Mix all ingredients together in a small bowl, adding additional confectioner's sugar as needed to make the glaze as thick as you like. I like it to be thick like paint, but not so thick it can't soak into the cakes. Set aside.
• 9. For Frosting: Beat butte, cream cheese r and vanilla together. Slowly add confectioner's sugar until completely incorporated. Gradually add Kahlua and whip until completely smooth. Set aside.
• 10. ASSEMBLY! Once cakes are cooled, poke holes with a toothpick into each cake. Then dip the tops of each cake into the vodka glaze. Frost each cake as desired, and garnish with shaved chocolate if desired.

WHITE RUSSIAN CUPCAKES

Steps:

• Cupcakes:.
• Preheat oven to 350°F and line 24 cupcake cups with paper liners.
• Place cake mix, pudding mix, oil, milk, eggs, vodka, 1/4 cup Kahlua, and vanilla in a large mixing bowl.
• Blend with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl. Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed.
• Spoon or scoop 1/3 cup batter into each lined cupcake cup, filling it three quarters of the way full. (Remove empty liners if you don't get the full 24 cupcakes).
• Bake until they are golden and spring back when lightly pressed with your finger, about 17-20 minutes. Remove the pans from the oven and place them on wire racks.
• Cool for 5 minutes. Brush the tops of the cupcakes with remaining 2 tablespoons Kahlua.
• Remove cupcakes from pans. Place on wire rack to cool.
• Frosting:.
• Place a large, clean mixing bowl and electric mixer beaters int he freezer to chill for 1 minute. Remove the bowl and beaters from the freezer.
• Pour the heavy cream into the bowl and beat with electric mixer on high speed until the cream has thickened, 1 1/2 minutes.
• Stop the machine and add the sugar and 1 tablespoon Kahlua.
• Beat the cream on high speed until stiff peaks form, 1-2 more minutes.
• Place a heaping tablespoon of the whipped cream on each cupcake and swirl to spread it out with a short metal spatula or spoon, taking care to cover tops completely.
• Garnish with chocolate shavings.