White Russian Cupcake
Serves: 5
Clair Leannon
1 January 1970
Based on User reviews:
59
Spice
49
Sweetness
55
Sourness
44
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
2.5 cups
Cake Flour8 tbsps
Vanilla Instant Pudding (mix)1 tbsp
Baking Powder1 tsp
Baking Soda1 tsp
Kosher Salt4 tbsps
Vanilla Extract1 cup
Milk1 cup
Half-And-Half1810 g
Butter (softened)90 g
Sour Cream2 tbsps
Mayonnaise1 tbsp
Vodka230 g
Heavy CreamDirections:
1
Preheat the oven to 300 degrees F
2
Prepare a cupcake pan with 24 cupcake liners
3
Combine the cake flour, pudding mix, baking powder, baking soda, and salt in 1 medium bowl
4
Crack the eggs into a second bowl and add the vanilla extract
5
Measure the milk and half-and-half into a third bowl
6
In a 5-quart mixer with a paddle attachment, cream the butter until fluffy
7
Stop the mixer and scrape down the sides with a spatula
8
Turn the mixer on first speed, add the sugar, and mix until fluffy
9
Add the eggs 1 at a time
10
Scrape down the bowl
11
Add the sour cream and mayonnaise and incorporate completely
12
Scrape down the bowl
13
Add the dry ingredients, alternating with the wet
14
You will start and end with the dry ingredients
15
Mix the coffee liqueur and mocha paste into the batter until smooth and no lumps are present
16
Using a 2-ounce ice cream scoop, scoop 2 ounces of batter into the cupcake liners
17
Bake for 18 minutes
18
Insert a skewer into the cupcake, if it comes out clean they are ready to be removed from the oven
19
Let cool for 20 minutes
20
Scoop out the center of the cooled cupcakes with a melon baller
21
Fill a piping bag with Irish Cream Filling and cut a small hole at the end of the bag to allow the filling to be piped into the hollowed out center of cupcake
22
Fill all the cupcakes with about 1/2 ounce of filling
23
To assemble: Place a round tip # 809 into a large piping bag
24
Fill the piping bag with Irish Buttercream
25
Generously pipe about 1 ounce buttercream onto each cupcake
26
Garnish each cupcake with 4 or 5 small chocolate pearls and a chocolate cigarette
27
Mix equal parts gold dust with vodka to make an edible gold paint
28
Using a small round brush, paint the ends of the chocolate cigarettes
29
The edible paint will dry leaving behind the gold dust
30
In a 5-quart mixer with the paddle attachment, cream the butter and shortening together
31
On first speed, add the sifted powdered sugar to the bowl in 3 parts
32
Let each part incorporate into the butter mixture before adding the next
33
After adding all the sugar, put the mixer on the fourth (highest) speed and mix for 8 to 10 minutes
34
The buttercream will begin to gain volume and look white and fluffy
35
Once you bring the buttercream to full volume, add the extracts and the mocha paste
36
Lastly, add the liqueurs and vodka and incorporate completely
37
In a 5-quart mixer with the paddle attachment, add the heavy cream and whip to full volume
38
Add the Irish liqueur and, on first speed, fold in the liqueur until completely incorporated