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Turning Up the Heat

9 Mar

This blog is still new and who knows where it will go, but the real reason I first started thinking about blogging was for baking. I have always loved to bake. Before healthy eating, running and everything else, there was always baking. It has been a stress reliever, a creative outlet, my way of showing appreciation for others, and always a really good time.

This week I whipped up a special treat for a co-worker’s birthday: White Russian Mini Cupcakes. These were delicious, simple and much appreciated by the staff on a slow Friday afternoon!

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I am definitely planning on turning up the heat and posting a lot more recipes and baking adventures on this blog – stay tuned for more posts, and will be updating the Recipes tab as well!

White Russian Cupcakes (Makes about 30 mini cupcakes)
Cupcake Ingredients:
1 1/4 cups, all purpose flour
1 1/2 teaspoons, baking powder
1/4 teaspoon, salt
3/4 cup, sugar
6 tablespoons, butter
1 large egg and 1 egg white
1 teaspoon, vanilla extract
1/2 cup, milk
1/8 cup, Vodka
1/4 cup, Kahlua – divided

Buttercream Ingredients:
1 stick, butter
3 cups, powdered sugar
Pinch of salt
3-4 tablespoons, Kahlua

Cupcake Instructions:
1. Preheat oven to 350 degrees F. Line a cupcake pan with paper liners.
2. In a medium bowl mix together flour, baking powder, and salt. Set aside.
3. In a large bowl, beat together the sugar and butter until combined. Add the egg, mix, and then add the egg white. Next add the vanilla, Vodka and 1/8 cup of Kahlua.
4. Gradually add the dry ingredients and the milk, alternating, ending with the flour mixture.
5. Bake 17-20 minutes. Immediately after removing from the oven, brush the tops with remaining 1/8 cup of Kahlua. Remove from pan and cool completely on a wire rack before frosting.

Buttercream Instructions:
Beat butter until creamy. Add salt. Add powdered sugar 1 cup at a time, mixing until combined. Add Kahlua 1 tablespoon at a time, until you reach desired consistency.

Recipe adapted from Baked Perfection

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