White Russian Cupcakes

Down to the UK Measurements

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Gibbs is in town!  In celebration, we combined two of our favorite past times: cupcakes and alcohol!  My liquor cabinet graciously gave us some lovely vodka and Kahlua and then there were delicious baked goods.  The base of the cupcakes was the yellow cake recipe from Better Homes and Gardens (surprise, surprise), and we added both Kahlua and vodka to the batter.  The frosting ended up being a buttercream laced with some tasty Kahlua.

White Russian Cupcakes

3/4 c butter

3 eggs

2 1/2 c AP flour

2 1/2 tsp baking powder

1/2 tsp salt

1 3/4 c sugar

1 1/2 tsp vanilla

1 c  milk

1/4 c vodka

1/4 c Kahlua

1. Allow butter and eggs to stand at room temp. for 30 minutes.  In a bowl, stir together flour, baking powder, and salt.  In another bowl, combine milk, vodka, and Kahlua.  Set aside.

2. Preheat over to 375 F.  In a mixing bowl, cream butter and sugar.  Add eggs one at a time.  Add vanilla.  Alternately add flour mixture and milk, beating after each addition just until combined.  Do not overmix!  Fill lined cupcake pan 3/4 full each.

3. Bake for 20 minutes or until toothpick comes out clean.

Kahlua Buttercream Frosting

1/2 c room temp. butter

4 c powdered sugar (or to taste)

4 tbsp Kahlua (or to taste)

1. Cream butter then gradually mix in powdered sugar.  Add Kahlua and more powdered sugar to taste.

These turned out really well!  The cake was slightly dense, but delicious.  Because of the alcohol content, be careful how long they bake as they can easily go from too gooey to too dry.  You can definitely taste the alcohol in these wonderful treats!  Enjoy responsibly :)