White Russian Cupcakes with Vodka Buttercream Icing
I first saw this White Russian cupcake recipe after we’d visited Cambridge University in England. I was surprised to find it in one of the school’s booklets we had picked up to bring home.
This post contains Amazon affiliate links for your convenience at no added cost to you.
Since I had pulled the page out and kept it in my recipe book, I have no idea who to credit for the original recipe since there are hundreds of similar recipes online. However, I didn’t like the cake recipe anyway so I changed it completely, and it’s now my own version.
You may like to look at this recipe before making these cupcakes as I give a tutorial on decorating/piping.
I hope that it is blatantly obvious, but I am still going to say that these are not a good idea for little children, or any child’s birthday party. There is alcohol in the icing and it is not cooked out, so these are perfect for a 21st birthday party or any other occasion where adults are celebrating!
Ingredients
1/2 tsp salt
1 3/4 cups (14 oz) sugar
3 cups (16 oz) flour, good quality
1/2 cup (4 oz) buttermilk, room temperature
1/4 cup (2 oz) vodka
1/4 cup (2 oz) Kahlua or coffee liqueur
1 tbsp baking powder
1 tsp vanilla powder (like Heilala) or 2 tsp vanilla extract
1 cup (8 oz) unsalted butter, good quality at room temperature (I love Kerrygold!)
4 large eggs, room temperature (I like Happy Eggs, from truly free-range chickens)
ICING
4 oz butter, good quality, at room temperature
4 cups (about a pound) confectioner’s (powdered) sugar
1/4 cup (2 oz) good quality vodka, this too, will make a difference
1/2 tsp vanilla extract
a little milk to make a smoother consistency, if too stiff
Instructions
Prepare cupcake tins with paper liners. Preheat oven to 350º F (175º C)
Place the flour, baking powder and salt in a large bowl; set aside.
In a large bowl (preferably in a stand mixer), cream the butter and sugar, slowly for 2 minutes.Increase to high and beat for another 8 minutes, or until light and fluffy, scraping the bowl occasionally.Add the 2 of the eggs, one at a time, clearing after each addition, then add half of the flour mixture, scraping the sides with a spatula if needed.
...........................
for full recipes please see : www.christinascucina.com
This post contains Amazon affiliate links for your convenience at no added cost to you.
Since I had pulled the page out and kept it in my recipe book, I have no idea who to credit for the original recipe since there are hundreds of similar recipes online. However, I didn’t like the cake recipe anyway so I changed it completely, and it’s now my own version.
You may like to look at this recipe before making these cupcakes as I give a tutorial on decorating/piping.
I hope that it is blatantly obvious, but I am still going to say that these are not a good idea for little children, or any child’s birthday party. There is alcohol in the icing and it is not cooked out, so these are perfect for a 21st birthday party or any other occasion where adults are celebrating!
Ingredients
1/2 tsp salt
1 3/4 cups (14 oz) sugar
3 cups (16 oz) flour, good quality
1/2 cup (4 oz) buttermilk, room temperature
1/4 cup (2 oz) vodka
1/4 cup (2 oz) Kahlua or coffee liqueur
1 tbsp baking powder
1 tsp vanilla powder (like Heilala) or 2 tsp vanilla extract
1 cup (8 oz) unsalted butter, good quality at room temperature (I love Kerrygold!)
4 large eggs, room temperature (I like Happy Eggs, from truly free-range chickens)
ICING
4 oz butter, good quality, at room temperature
4 cups (about a pound) confectioner’s (powdered) sugar
1/4 cup (2 oz) good quality vodka, this too, will make a difference
1/2 tsp vanilla extract
a little milk to make a smoother consistency, if too stiff
Instructions
Prepare cupcake tins with paper liners. Preheat oven to 350º F (175º C)
Place the flour, baking powder and salt in a large bowl; set aside.
In a large bowl (preferably in a stand mixer), cream the butter and sugar, slowly for 2 minutes.Increase to high and beat for another 8 minutes, or until light and fluffy, scraping the bowl occasionally.Add the 2 of the eggs, one at a time, clearing after each addition, then add half of the flour mixture, scraping the sides with a spatula if needed.
...........................
for full recipes please see : www.christinascucina.com
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