Thursday, 21 October 2010
Our second recipe to share from the marvellous cocktail cupcakes we made a Carousel vintage arts and crafts fair is the White Russian. I know, cupcakes are so popular at the moment and maybe you're getting a bit bored of hearing it but the truth is they are delicious, easy to make and easily transportable which makes them a great choice when you're catering events. They're the right size, you don't need a spoon or a plate you can just down it in one go and carry on mingling. They also allow a little of your artistic expression to come out in the decorating process. Whats not to love?
Again we found the cocktail flavour in this great recipe we used as a base to be too subtle for our needs - so increased the ratio of kahlua, brushed the made cupcake lightly with more kahlua and tinkered with baking times. We also have our 'surprise inside' policy for most of our cupcakes so we baked clumps of malteser halves into the base our but you can use any type of chocolatey goodness, clump of choc chips, singles pieces from a block and so on.
White Russian Cupcakes
315g Plain flour
2 1/2 tsp baking powder
1/2 tsp salt
1 1/2 tsp vanilla
Large packet maltesers
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 190 C. In a mixing bowl, cream butter and sugar. Add eggs one at a time. Add about a third of the flour mixture and milk mixture in alternative bursts until its all used up, beating after each addition just until combined. Spoon into cupcake cases until they are about 3/4 full.
3. Push a few malteser halves (or whole ones if larger cupcake) into each cupcake so they are below the surface but not touching the bottom. I initially tried soaking these halves in Kahlua but all it did was melt the malt (duh!). So suggest you just keep them au natural.
4. For larger cupcakes bake for 16-18 minutes. Mini cupcakes 12 - 16 minutes. Use your judgement and the skewer test if you are unsure.
5. If once they cooled and you are still unhappy about the level of kahlua flavouring (remembering that the frosting has kahlua in it) you can always lightly brush the top of the cake with pure kahlua. I only needed to do this for an initial batch I made before I adjusted the master batter.
115g room temp. butter
500g powdered sugar (or to taste)
100ml Kahlua (or to taste)
1. Cream butter then gradually mix in icing sugar. Add Kahlua and more powdered sugar to taste.
2. Ice and add chocolate shavings
Bingo bango. So there you go. Cocktail cucpake recipe no. 2 under the belt. Next up - Kia Royale!