Please ignore my naked cupcakes.
They may not have some fancy frilly cupcake liners on, but they are still beautiful in their own way. They’re unqiue!
And you know what? They feel comfortable in their own skin, so who cares what the world thinks! They don’t need the worlds approval!
Does anyone else ever have the problem of starting to make cupcakes then realizing none of your cupcake liners go with the theme of the cupcake? Say for instance, you’re trying to make a spooky halloween cupcake and the only liners you have have bunnies on them?
Yeah, I suffer from this problem all the time. I really just don’t plan out what I’m going to make that for out, so unless I just happen to pick up some new liners out of the blue, I don’t have any.
So why not just take the liners off? Problem solved people.
So let’s take a look at the history of the White Russian cocktail for a moment.
The White Russian is actually a fairly young cocktail, at least the name and history of it in U.S. history. Looking back to one of the first published recipe books which included Vodka in the U.S. , The Savory Cocktail Book,(1930) the White Russian has evolved from a recipe known as the “Russian“. A simple mixture of vodka, gin, and creme de cacao.
Next you will find the Black Russian in 1949 (Vodka and coffee liqueur), the Russian Bear in 1963 (vodka, creme de cacao, cream and sugar), and finally the White Russian in 1965 which is still how many peopel enjoy it today.
Although, these are all the only first documented findings of these cocktails, I’m sure many people were drinking White Russians long before.
So speaking of White Russians, has anyone seen the Big Lebowski?
Come on, you can’t talk about White Russians without the Big Lebowski!
Anyway, try these cupcakes out and let me know what you think. I had varying opinions on these cupcakes, some saying it wasn’t strong enough, some saying it had too much kahlua, and some saying they were absolutely delicious. I personally found them to be delicious, so it’s up to you guys!
(Why did I not get cream for the picture? Ignore my ignorance)
White Russian Cupcakes
(Recipe by Sarah Eats Austin)
3/4 cup all-purpose flour
1/2 cup + 2 tbls cake flour
1 stick butter
1 cup sugar
2 eggs (room temperature)
1/4 cup milk
1/4 cup kahlua
1 tsp vanilla extract
White Russian Syrup
2 oz. vodka
3 oz. kahlua
1/2 tsp vanilla extract
1/2 cup heavy cream
1 stick butter, room temperature
3-4 cups powdered sugar
1 tsp vanilla extract
2 tbls white russian syrup
Pre-heat oven to 350 F.
For the cupcakes, sift together the flours into a bowl. Set Aside.
In a stand mixer cream butter until smooth, then gradually add sugar until fluffy. About 3 minutes. Add the eggs 1 at a time, completely incorporating before adding the next, scraping down the sides of the bowl as needed. Add the extract and mix. Alternating with the flour and milk/kahlua, add some of the flour mixture, mix to combine, then add some milk/kahlua and combine. Ending with the flour mixture.
Spoon into prepared cupcake liners and bake until a toothpick inserted comes out clean, about 15-18 minutes.
To make the syrup combine all ingredients together.
For the frosting beat the butter in a stand mizer until smooth. Add in the vanilla extract and white russian syrup and mix to combine. Add in the powdered sugar 1 cup at a time until desired consistency. The more powdered sugar you add the thicker it will be.
Poke holes in the cupcakes with a toothpick and pour the syrup evenly over the cupcakes. Frost with the frosting and enjoy!