Thursday, January 6, 2011

White Russian Cupcakes with Kahlua Icing




Read about these cupcakes over a year ago and finally got around to making and sharing. Thanks to those who were the guinea pigs:)





CUPCAKES:

24 paper liners for cupcake pans

1 package (18.25 ounces) plain yellow cake mix

1 package (3.4 ounces) vanilla instant pudding mix

1 cup vegetable oil

3/4 cup whole milk

4 large eggs

1/4 cup vodka

1/4 cup plus 2 Tbsp. Kahlua, divided use

1 tsp. pure vanilla extract


FROSTING:

1 cup heavy whipping cream

2 Tbsp. powdered sugar

1 Tbsp. Kahlua

2 Tbsp. semisweet chocolate shavings


PLAN OF ATTACK


Place rack in center of oven; heat oven to 350 degrees. Line 24 cupcake cups with paper liners. Set pans aside.


In large mixing bowl, combine cake mix, pudding mix, oil, milk, eggs, vodka, 1/4 cup Kahlua and vanilla extract. Blend with electric mixer on low speed for 30 seconds. Stop machine and scrape down sides of bowl with rubber spatula. Increase mixer speed to medium and beat 2 minutes more, scraping down sides again if needed. Spoon or scoop 1/3 cup batter into each lined cupcake cup, filling it 3/4 full to make between 22 and 24 cupcakes; remove empty liners, if any.


Bake cupcakes until they are golden and spring back when lightly pressed with finger, 17 to 20 minutes. Remove pans from oven and place them on wire racks to cool 5 minutes.


Brush tops of cupcakes with remaining 2 tablespoons Kahlua. Run dinner knife around outside of cupcake liners, lift cupcakes up from bottoms of pan using end of knife and pick them out of pan carefully with your fingertips. Place them on wire rack to cool 15 minutes before frosting.


MEANWHILE, PREPARE FROSTING:


Place large, clean mixing bowl and electric mixer beaters in freezer to chill for 1 minute.


Remove bowl and beaters from freezer. Pour cream into bowl; beat with electric mixer on high speed until cream has thickened, 1 1/2 minutes.


Stop machine and add sugar and Kahlua. Beat cream on high speed until stiff peaks form, 1-2 minutes more.


Place heaping tablespoon of whipped cream on each cupcake and swirl to spread it out with short metal spatula or spoon, taking care to cover tops completely. Garnish with chocolate shavings. Cupcakes are ready to serve.


Store cupcakes, in cake saver in refrigerator, for up to 4 days.


Makes 22-24 cupcakes (2 1/2 inches each)

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