White Russian Cupcakes!

Hey ya'll! Last week was one of my good friends birthdays. Being the person I am-kind hearted, and angelic, of course-I couldn't just make ANY cake for her. Obviously, these are not the best looking cupcakes. Im not a professional guys. Im a mess. I always have been and I always will be. I am in no way a clean as you go kind of a person. Im a wing it, and let the kitchen look like it was blown up kind of person. But usually, its worth it in the end. And this time it was! My lovely friend recently made me a Dark Chocolate Champagne cake, and it gave me an idea!

I had to make her a cake that WAS her. You know the kind? The type that when people said, "Hey C whats that you're eating" and when she tells them, they just go "Oh, go figure. I would expect nothing less." Im pretty sure, I hit the jackpot. So what are these lovelies you ask?

White Russian CUPCAKES! Ding ding ding. <- Thats a bell, in case you were wondering. Because anyone that knows my friend, obviously would have guessed that. Just go with me here. This women loves coffee and vodka more than anyone I know. In a completely healthy way. I should say that right? She's not an alcoholic. I promise.

So because I'm not some professional baking genius, I obviously did not come up with the original recipe. A lot of the time, (as stated in my About me) I find those lovely Pinterest recipes. The ones that suck you in with titles like "Best Lasagna ever" or "You won't find a better enchilada recipe". Then I make them, usually hate it the first time, changes a few things and remake it. Because I don't care what anyone says, no two peoples taste pallets are the same. Hell, I make things for A that he thinks is absolute heaven and I would prefer to never smell, eat or be near again (insert bad memory of a new steak recipe I tried, here). For these, I really only changed the icing, because...well Vodka. Also, I was a little loose with the vodka and Kahlua measurements in the cake mixture.  Anyways, heres the recipe. Enjoy!

• 1 3/4 cups -sugar

• 1 cup-unsalted butter (the original called for good quality, I used 90cent butter, it was still yummy)

• 3 cups-flour, (again, called for good quality, but I shop at Walmart, sooo...)

• 1/2 cup -buttermilk

• 1/4 cup -vodka

• 1/4 cup -Kahlua or coffee liqueur

• 1 tbsp baking powder

• 1 tsp vanilla powder (like Heilala) or 2 tsp vanilla extract( I used vanilla extract, I don't even know what vanilla powder is..does that make me uncivilized?)

• 1/2 tsp salt

• 4 large eggs, room temperature (I never noticed until now that egg cartons actually said the size on them. Are you guys understanding the 'Blonde Chaos' yet?)

ICING

• 4 oz -butter,

• 4 cups- confectioner’s (powdered) sugar

• 1/4 cup -good quality vodka,(helllerrr Belvedere vodka)

• 1/2 tsp vanilla extract

• a little milk to make a smoother consistency

, if too stiff (okay heres where I changed it. If it needs to be a smoother consisten

cy, why not just use MORE vodka, or Kahlua...again, I promise we aren't alcoholics..)

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, 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. Add half of the buttermilk and mix well, then add another egg. Continue to mix; then add the remaining milk, egg, vanilla, vodka, Kahlua and flour.

Mix on high for 2 minutes, scraping sides with a spatula at least once.

Fill the cupcake liners half full with the batter and bake for 25 to 30 minutes or until a skewer comes out clean when placed in the center of a cupcake. Place on cooling rack and allow to cool completely.

Meanwhile, make the icing, by beating all the

ingredients until smooth. When the cupcakes are cool, cut the tops off if they are too tall. (Optional: sprinkle a little Kahlua over each cupcake for an added kick!) You can pipe the icing on the cupcakes or just spread it on, either way tastes just as delicious!  This is where all hell broke loose for me. Either it was supposed to set for a little bit or I made it TOO 'smooth' because the only way to describe what happened, is a pipe bag exploding in my hand. This ended in icing on top of every cupcake as well as all over every single cupcake liner. Im a disaster guys. 

These were heaven. In case you would like to see the original recipe without my comments about my chaotic life, below is a link to Christina's blog and her post on these master pieces. Until next time, happy baking! xo-B 

https://www.christinascucina.com/white-russian-cupcakes-with-vodka-buttercream-icing/