Vodka, kahlua and milk to make perfect White Russian cupcakes.
Experience
- 11/01/2022: made for Josh and Laura but: I made the cake recipe from this tea cake, but without the tea, with 1/3 of the cake recipe, and replacing some of the milk by 1 tbsp vodka and 2 tbsp kahlua. The whole cake baked for 20 min at 180°C and then another 10 or 20 min at 200°C. The frosting was this mascarpone frosting but without cinnamon and with kahlua in it… I think. I might have forgotten. The cake is unbelievably moist and delicious, but it didn’t taste much like kahlua. But lord it was good!
Ingredients
Cupcakes
- 1 1/4 cups flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup sugar
- 6 tbsp (84 g) softened butter
- 1 egg + 1 egg white
- 1 tsp vanilla extract
- 1/2 cup milk
- 1/8 cup (2 tbsp) vodka
- 2x 1/8 cup Kahlua
Buttercream
- 1/2 cup (113 g) softened butter
- 3 cups powdered sugar
- pinch of salt
- 3-4 tbsp Kahlua
Recipe
Cupcakes
- Oven: 350°F = 180°C
- Beat sugar & butter until fluffy. Add egg and egg white. Add vanilla, vodka, 1/8 cup Kahlua. Add flour alternating with milk.
- Bake 17-20 minutes. Brush tops with remaining Kahlua
Buttercream
Beat butter until creamy. Add salt and gradually add powdered sugar. Gradually add Kahlua until desired consistency.
from bakedperfection.com
Aurore's cookbook 