White Russian Cupcakes v.2November 13, 2011 at 6:41 PM | Posted in crunkcakes, cupcakes | 12 Comments
Tags: white russian
Today is my friend’s birthday! (Well technically it’s on Tuesday but who’s counting?)
HAPPY BIRTHDAY SCOTT!
My husband and Scott have been friends since high school. He’s the 6’3″ guy in the middle. Even though he’s actually bending down and I’m on my tippy toes, he’s still WAY taller than me! lol
His girlfriend, Laura, planned a fun filled day at the local park complete with Star Wars theme, bounce house, boce ball, nerf guns, kickball contest, pinata, pizza and ice cream cake. What every 32-turning-33-year-old needs to FORGET he’s turning 33 years old. HA HA!
Of course I was asked to bake cupcakes by special request of the birthday boy. When I asked Laura what flavor she replied with “BOOZE!” *fist pump* I have few different kinds of crunkcakes in my blog but I’ve been wanting to try a new version of my White Russian cupcakes. I knew this was the PERFECT time esp when I mentioned “kahlua?” and Laura said “You read my mind!”
Obviously Laura and I get along really well. Scott is a lucky man.
Pssst Scott. I’d love to bake some wedding cupcakes soooooon. No pressure. hehe
PUBLIC SERVICE ANNOUNCEMENT: Oh and before I get more than a few emails about the weird white thingamabob I’m using to sift the flour in the picture below… It’s a battery powered sifter!! My new favorite kitchen gadget. I LURVE it so much. No more carpel tunnel trying to get the last bit of flour or powdered sugar threw my sifter. And guess what? I’m giving 2 of them away! Courtesy of Amazon.com. More details tomorrow!
White Russian Cupcakes v.2
Recipe adapted from Martha Stewart
Makes 24 cupcakes
2-1/2 cups all purpose flour
3 tsp baking powder
1/2 tsp salt
1-1/2 cup sugar
12 tbsp butter, room temperature
2 large egg + 2 egg whites, room temperature
1 tsp vanilla extract
1 cup heavy cream*
1/4 cup Vodka (I used Absolut vanilla vodka)
1/4 cup + 4 tbsp Kahlua, divided
* I’ve substituted whole milk with good results. You could probably substitute half-and-half too but I can’t guarantee results since I haven’t tried it in this recipe yet.
For Kahlua Swiss Meringue Buttercream**
5 large egg whites
1 cup + 2 tbsp sugar
2 cups (4 sticks) unsalted butter, room temperature, cut into pieces
2-3 tsp Kahlua, to taste (I used 3 tsp)
** SMBC recipe makes a good amount. You could probably 1/2 the recipe if you use it sparingly for each cupcake but I’m a frosting whore so I like having more vs less.
To make cupcakes—
Preheat oven to 350F. Line cupcake pan with paper liners.
In a large bowl, sift flour, baking powder and salt. Set aside. In a stand mixer, fitted with flat beater, beat the sugar and butter until well combined, about 2-3 minutes. Add eggs and egg whites, one at a time, beating on low. Then add vanilla, Vodka and 1/4 cup Kahlua. (Be careful of splashing!) Gradually add flour mixture in 3 additions, alternating with heavy cream in 2 additions, ending with the flour mixture.
Fill each cupcake liner about 1/2 full. Bake for about 17-20 minutes or until a toothpick inserted in the middle comes out clean. While cupcakes are still warm, poke holes with a toothpick and brush cupcake tops with leftover 4 tbsp Kahlua. Remove from pan and cool completely on a wire cooling rack before frosting.
To make Kahlua Swiss Meringue Buttercream–
Place sugar and egg whites in the heat-proof bowl. Set bowl over a pan of gently simmering water, and whisk until sugar has dissolved and egg whites are hot to the touch, about 3 minutes. Test by rubbing the mixture between your fingers; it should feel completely smooth.
Transfer bowl to mixer stand fitted with whisk attachment. Beat on high speed until mixture has cooled completely and formed stiff and glossy peaks, about 8- 10 minutes. Reduce speed to low. Add the butter, one piece at a time, and beat until incorporated after each addition. Don’t worry if the buttercream appears curdled after all the butter has been added; it will become smooth again with continued beating. Add Kahlua and beat just until combined.
Switch to the paddle attachment and beat on the low to eliminate any air pockets, about 5 minutes.
-If using SMBC within a few hours, cover bowl with plastic wrap, and leave at room temperature in a cool environment.
-If not, then store in the refrigerator, up to 3 days. Before using, bring SMBC to room temperature. Beat on the lowest speed with the paddle attachment until smooth, about 5 minutes.
To assemble cupcakes—
Using a Wilton 1M (or favorite star tip), pipe buttercream on each cupcake. I garnished mine with chocolate pearls and silver dragees for some extra bling!
Husband rating: A
He will always be a cream cheese frosting man but his second favorite is the swiss meringue buttercream. Crunkcakes aren’t really his favorite b/c of past bad booze memories but he really loved this one.
Wifey rating: A+
Holy yum! I’m so glad I decided to make these again with swiss meringue buttercream. I like my whipped cream version but the SMBC turns it up a notch and really punches the “white russian” flavor though.
Other rating: A+
Everyone raved about this cupcake and so many people asked me about the frosting. I’m telling ya! Once you go SMBC, you never go back!
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