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| Photo courtesy of JustAPinch.com |
I enjoy fruity cocktails like mojitos and pina coladas but I also enjoy a nice White Russian. Below is a recipe for a White Russian cupcake. What I like about this recipe is its simplicity and virgin option making it perfect for your most modest of guests without sacrificing flavor. Enjoy Cupcake Lovers!
Ingredients
- 1 Box White Cake Mix
- 3 eggs
- 1/3 cup canola oil
- 3/4 cup coffee liqueur
- 1/2 cup whole milk
- 1 stick butter, unsalted
- 2-4 Tbsp whole milk
- 1 Tsp pure vanilla extract
- Powdered sugar or chocolate *
Directions
- Preheat the oven to 350 degrees. In the bowl of your electric mixer, combine cake mix, eggs, canola oil, coffee liquer and 1/2 cup of whole milk. Mix according to package directions.
- Line cupcake pans with liners of your choice. For the standard sized cupcakes, measure a scant 1/4 cup of batter per cupcake liner. Bake for 15-20 minutes until done and when pressed in the center with index finger springs back instead of leaving and indentation.
- While cupcakes cool completely, mix frosting. Beat the butter until creamy. Add 3 cups of powdered sugar and beat on low to combine. Add 2 tablespoons of milk, 1 teaspoon of pure vanilla extract and beat well for 2 minutes. If the frosting is too runny and won't strand up to piping add the other cup of powdered sugar. If frosting is too stiff, add milk, 1 tablespoon at the time, beating well after, until you reach the consistency you desire. The key to having a really good frosting is beating it at medium to high speed for at least 5 minutes.
- Once frosting is ready and cupcakes are cool, prepare your pastry bag with a 1M star tip, fill it with your frosting and apply to the cupcakes. After frosting the cupcakes, use a microplane to grate your favorite chocolate over the top to make them look pretty. If you life, you can also add a chocolate coated espresso bean at the top of each cupcake.
Original recipe can be found here.
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