It’s day five of National Cupcake Week and Katie is in the kitchen making cupcakes…..still 😉
I think my friends and family are getting a wee bit sick of cupcakes, I think now is the time to start palming them off on neighbors, co-workers and general passers by. Or maybe throwing them at people I don’t like!
Today marks the final day of alcohol laced cupcakes. Back to good old wholesome, family friendly cakes as of tomorrow. My final cocktail cupcake is a cocktail I am not very fond of but is a firm favorite amongst my friends, the white russian. Made with milk, vodka and kaluah it was just begging to be transformed into a delicious cupcake!
White Russian Cupcakes
125g plain flour
150g self raising flour
225g caster sugar
1tsp vanilla extract
2 free range eggs
350g icing sugar
First preheat the oven to 180C or 160C fan assisted and line a muffin tray with cupcake cases.
Cream together the sugar and butter till light and creamy. Add the eggs one at a time, beating between each addition. Sift together the two flours into a bowl and add the vanilla extract to the milk.
Add 1/3 of the flour mixture to the batter alternating with the milk mixture then the vodka and kaluah, beginning and ending with the flour. Fill each case 3/4 full of the batter and bake for 20 – 25 minutes until golden brown and firm to the touch. Leave to cool in the tin for 5 minutes then transfer to a wire cooling rack.
Once cool make the frosting by combining the butter with the icing sugar. Add the milk and kaluah, spoon by spoon until you achieve the correct piping consistency.
Pipe your cakes into a pretty swirl before decorating with grated chocolate.