Last month I joined in with the Alphabakes Challenge for the first time (see my Apple, Sultana & Honey Oat Cookies), which I thoroughly enjoyed doing – any excuse to indulge in some more baking!
This month’s challenge (hosted by themorethanoccasionalbaker) is to bake something based around the letter V. Whilst vanilla seemed the obvious choice, I wanted to do something a bit different…White Russian Cupcakes! These contain a healthy splash of Vodka and Kahlua and are based on my favourite cocktail 🙂
I used a recipe from the KatieCakes blog which appears to be based on the standard cupcake recipe from The Primrose Bakery (http://iheartkatiecakes.blogspot.co.uk/2010/09/national-cupcake-week-white-russian.html).
White Russian Cupcakes
125g plain flour
150g self raising flour
225g caster sugar
1tsp vanilla extract
2 large free range eggs
For the frosting:
350g icing sugar
– Pre-heat the oven to 160°C (fan assisted) and line a muffin tray with 12 cupcake cases.
– Cream together the butter & sugar until light and fluffy. Beat in the eggs one at a time, mixing well between each addition. Sift the two flours together into a separate bowl and add the vanilla extract to the milk.
– Add around one third of the flour mixture to the batter, alternating with the milk mixture and then the vodka and kahlua. Repeat, making sure to end with the final third of flour.
– Fill each case 3/4 full with the batter and bake for 20 – 25 minutes until golden and firm to the touch. Leave to cool in the tin for 5 minutes then transfer to a wire rack to cool.
– Make the frosting – cream together the butter and icing sugar and then add the milk and kahlua a little at a time until you achieve the correct consistency. Pipe onto the cooled cupcakes and enjoy!