White Russian Cupcakes

This sumptuous recipe for White Russian Cupcakes with Vodkow Cream Liquor is generously provided by Jen Arnold, Pastry Chef and Owner of The Sweet Kitchen - a home-based, micro bakery in Lindsay, Ontario, operating since 2007.

[[ recipeID=recipe-8kmgjnv3h, title=White Russian Cupcakes ]]

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White Russian Cupcakes


Servings: 24

Keywords:

  • Prep Time: 40 mins
  • Cook Time: 20 mins
  • Total Time: 1 hours 0 mins

Ingredients

Instructions

Ingredients

  • 1 ½ cups sugar
  • 1 cup unsalted butter
  • 3 cups all-purpose flour
  • 1 Tbs baking powder
  • ½ tsp salt
  • 4 large eggs at room temperature
  • 2 tsp vanilla
  • ½ cup buttermilk at room temperature
  • 4 Tbs Vodkow Cream Liquor
  • 4 Tbs coffee liqueur

Vodkow Cream Buttercream

  • 1 cup unsalted butter
  • 3 ½ cups icing sugar
  • 4 Tbs Vodkow Cream
  • ½ tsp vanilla extract
  • 3 Tbs whipping cream or milk

Instructions

Cupcakes

  1. In a stand mixer, combine butter and sugar, then whip until fluffy.
  2. Combine flour, salt and baking powder in a bowl and set aside.
  3. Combine vanilla, buttermilk, Vodkow Cream and coffee liqueur and set aside.
  4. Add eggs, one at a time, to fluffy butter and sugar mixture, scraping down the bowl as needed and mix until combined.
  5. Add 1/3 of the flour mix to the butter and egg mixture, mix just to combine.
  6. Add 1/2 of the buttermilk mixture, combine.
  7. Continue alternating flour and liquid mixes, finishing with the remaining flour. Mix until just combined.
  8. In a paper-lined muffin tin, portion into 24 servings.
  9. Bake for 17-24 minutes, depending on your oven. Cupcakes are done when an inserted toothpick comes out clean, or until the top bounces back when lightly touched.

Vodkow Cream Buttercream

  1. Put all ingredients except cream/milk into the bowl of a stand mixer and combine on low speed until everything is incorporated, then turn mixer up to medium and beat until well combined and fluffy.
  2. Add cream or milk to taste until desired consistency is reached.
  3. Pipe onto cooled cupcakes, add a few sprinkles and serve!