These were the number three cupcakes in the poll I took of my coworkers. For those who don’t know, a white Russian is a drink made with vodka, kahlua and milk. I have to say, I was not a huge fan of these cupcakes. I used a recipe I got here. It could be the all purpose flour I used in place of the cake flour, but I found the texture of the cupcakes to be a little rubbery. The flavors of the alcohol also didn’t come through strongly enough. I frosted the cupcakes with a kahlua ganache, which might have been a mistake, since the chocolate flavor seemed to overwhelm everything else. The whipped cream in the original certainly would have been more faithful to the original drink, but that’s the way it goes.
White Russian Cupcakes
Makes ~15 cupcakes
1 1/2 cups cake flour
1/4 tsp salt
1/2 tsp b. powder
1/2 cup butter, softened
1 cup sugar
2 eggs, room temp
1 egg white, room temp
1/3 cup milk
1/2 tsp vanilla
3 tbsp vodka
3 tbsp kahlua
1. Preheat oven to 350 degrees F. In a small bowl, combine dry ingredients (flour, salt and baking powder). Set aside.
2. In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes.
3. Add the eggs, 1 at a time, beating well after each addition.
4. Add the dry ingredients in 3 parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not over beat.
5. Add vodka and kahlua. Continue beating until incorporated. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended.
6. Using a ¼ cup measure, carefully spoon the batter into the cupcake liners, filling them about 3/4 full. Bake for 20 minutes, or until a cake tester inserted into the center of the cupcake comes out clean.
7. Cool the cupcakes in tins for 5 minutes. Brush tops of cupcake with kahlua. Remove from the tins and cool completely on a wire rack before decorating.
8 oz dark chocolate, chopped
1. Put the kahlua and chocolate in a bowl.
2. Heat the heavy cream to a simmer, pour over the chocolate
3. Let the cream sit for a minute, then stir until thoroughly mixed. Let the ganache cool until it thickens enough to be spreadable.