member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Kim Shook      

    White Russian Cupcakes

    Source of Recipe

    "Cupcakes from the Cake Mix Doctor" by Anne Byrn

    Recipe Introduction

    These were very popular at Mr. Kim’s office. The mix of Kahlua, whipped cream and vodka was delicious! I topped them with a dusting of cocoa and a chocolate covered espresso bean. Also, I almost always use Oetker's Whip-IT whipped cream stabilizer when I am not using the whipped cream immediately or if I think I will have some left over. You may sacrifice a little on the texture (the resultant whipped cream is firmer and doesn’t have that signature flowing voluptuousness of regular whipped cream) but it doesn’t deflate so quickly.

    List of Ingredients

    CUPCAKES:
    1 (18.25 oz.) pkg. plain yellow cake mix
    1 (3.4 oz.) pkg. vanilla instant pudding mix
    1 c. vegetable oil
    ¾ c. whole milk
    4 large eggs
    ¼ c. vodka
    ¼ c. plus 2 T. Kahlua
    1 t. vanilla

    KAHLUA WHIPPED CREAM:
    1 c. heavy whipping cream
    2 T. 10X sugar
    1 T. Kahlua
    2 T. semisweet chocolate shavings [I used cocoa and chocolate covered espresso beans]

    Recipe

    CUPCAKES:
    Line 24 cupcake cups with paper liners [I also spray with Pam]. Preheat the oven to 350 degrees.

    Place the cake mix, pudding mix, oil, milk, eggs, vodka, ¼ c. Kahlua, and vanilla in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds, stopping once to scrape down the bowl. Mix on medium speed 2 more minutes, scraping again, if necessary. Scoop 1/3 c. of batter into each cup [I ended up with about 30 cupcakes].

    Bake 17 – 20 minutes or until they are golden and spring back when lightly pressed with your finger. Cool on racks for 5 minutes. Brush the tops of the cupcakes with the remaining 2 T. Kahlua. Remove from pans and cool completely.

    FROSTING:
    Chill mixing bowl and beater in freezer for a minute. Beat cream on high speed about 1 ½ minutes. Add the sugar and Kahlua. Beat on high speed until stiff peaks form. Pipe a nice mound of whipped cream on each cupcake. Garnish as you like.

    Store these in a cake saver in a refrigerator up to 4 days.

    Makes 24 cupcakes [unless you are me; then you’ll get 30].


 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |
 



      Â