NATIONAL CUPCAKE WEEK: WHITE RUSSIAN CUPCAKES

110g butter

125g plain flour

150g self raising flour

225g caster sugar

1tsp vanilla extract

50ml milk

30ml vodka

30ml kaluah

2 free range eggs

Frosting:

110g butter

350g icing sugar

1tsb milk

2tspkaluah

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.

Chocolate Red Wine Cupcakes Recipe 1/2 cup plus 2 tablespoons all-purpose flour 3/4 teaspoons baking powder 1/2 teaspoon salt 1/4 cup unsweetened cocoa powder 2 ounces Baker’s semisweet chocolate, broken into pieces 1/4 cup boiling water 1/2 cup (1 stick) unsalted butter, room temperature 3/4 cups sugar 2 large eggs, room temperature 1/4 cup red wine (I used Cabernet Sauvignon)Frosting Ingredients:

1/2 cup (1 stick) unsalted butter, room temperature 3 cups confectioner’s sugar 1/4 cup red wine 1 tsp vanilla extractInstructions:

1. Preheat oven to 350° F.  Line cupcake tin with cupcakes liners.2. In a medium bowl, whisk together flour, baking powder, and salt.  Set

aside.3. In a separate bowl, whisk together cocoa powder, chocolate, and boiling

water.  Stir until smooth.  Set aside.4. In a bowl of a stand mixer, cream together butter and sugar until fluffy and

white.  Add eggs one at a time mixing well after each addition.  Scrape down sides if necessary.

5. Slowly add flour mixture to the mixer and mix just until combined.6. Alternating, add the chocolate mixture and red wine in batches, mixing

well after each addition until batter is smooth.7. Divide batter between the 12 muffins cups, filling each about three-

quarters full.  Bake for about 20 minutes or until a toothpick inserted in the center comes out clean.

8. To prepare frosting, whip butter until light and fluffy, slowly add confectioner’s sugar, then the red wine and vanilla.  Beat until creamy.  Frost cupcakes and serve with a generous glass of wine.

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Margarita Cupcake Recipe 1½ cups all-purpose flour

1½ teaspoons baking powder

¼ teaspoon salt

½ cup unsalted butter, at room temperature

1 cup granulated sugar

2 eggs, at room temperature

Zest and juice of 1½ limes

2 tablespoons tequila

¼ teaspoon vanilla extract

½ cup buttermilk

To Brush the Cupcakes:

1 to 2 tablespoons tequila

For the Tequila-Lime

Frosting:

1 cup unsalted butter, at

room temperature

2¾ cups powdered sugar

1 to 2 tablespoons of

fresh lime juice, to taste

2 tablespoons tequila

Pinch of coarse salt

Instructions:

1. Preheat the oven to 325 degrees F. Line a muffin tin with paper liners; set

aside.

2. In a medium bowl, whisk together the flour, baking powder and salt; set

aside.

3. In an electric mixer on medium-high speed, beat the butter and sugar

together until pale, light, and fluffy (about 5 minutes).

4. Reduce the mixer speed to medium and add the eggs one at at time,

mixing thoroughly after each addition.

5. Scrape the sides of the bowl and add the lime zest, lime juice, vanilla

extract and tequila. Mix until combined. (The mixture may start to look

curdled at this point, but don’t worry, it will all turn out in the end!)

6. Reduce the mixer speed low. Add the dry ingredients in three batches,

alternating with the buttermilk in two batches. Mix only until just

incorporated, using a rubber spatula to give it one last mix by hand while

scraping the edge of the bowl.

7. Divide the batter between the muffin cups, filling them about three-

quarters full. Bake for approximately 25 minutes, rotating the pan at the

halfway point. Cupcakes are done when they are slightly golden and a

toothpick inserted in the center shows only moist crumbs attached,

8. Allow cupcakes to cool for 5 to 10 minute, and then move to a cooling rack.

Brush the tops of the cupcakes with the 1 to 2 tablespoons of tequila. Set

the cupcakes aside to cool completely before frosting them.

9. To make the frosting, whip the butter on medium-high speed of an electric

mixer using the whisk attachment for 5 minutes. Reduce the speed to

medium-low, and gradually add the powdered sugar, mixing and scraping

the sides of the bowl until all is incorporated. Mix on medium speed for

about 30 seconds. Add the lime juice, tequila and salt. Mix on medium-high

speed until incorporated and fluffy. Frost cupcakes and garnish with lime

zest, an additional sprinkling of salt and a lime wedge.

Boozy Treat: Rum and Coke Cupcakes

Rum and Coke Cupcakes:

2 cups flour

1 1/4 cup sugar

1/2 cup butter (1 stick) – room temperature

1 1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

3 Tbsp. cocoa powder

2 eggs

1 cup regular coke (+ another 1/2 cup for basting after they are cooked)

1/4 cup + 2 Tbsp. dark spiced rum (+ another 4 Tablespoons for basting after

cooked)

1 tsp. vanilla

Vanilla Rum Frosting:

1 stick of butter – room temperature

2 cups powdered sugar

1 1/2 tsp. vanilla

2 Tbsp. rum

Pre-heat your oven to 350-degrees.

First, whisk your flour, baking powder, baking soda, salt and cocoa powder

together in a bowl.

In a separate bowl, or mixer, add your butter

and sugar and beat until light and fluffy.

Next, to your sugar mixture, add both of

your eggs, mixing on low speed until

smooth and combined.

To the egg mixture, add your coke, rum

and vanilla. I didn’t take any pictures of

this step because quite honestly, it looked

disgusting and I didn’t want to turn anyone off on this recipe. Trust me, it is

going to curdle, but when you add your dry ingredients, everything comes

together and it’s fine!

Once you have your curdled mess, slowly start to add your dry ingredients

about 1/3 at a time. Mix with a spoon until all combined and you have a boozy,

chocolate batter.

Once they’re cool, it’s time for the fun part! Mix 1/2 cup coke with 4 Tbsp. rum

and then brush the tops of each cupcake with about 1 Tbsp. of the mixture. I

told you these babies were boozy!

For the frosting

Add 1 stick of butter and your vanilla to your mixer and beat until smooth.

Then, slowly add 1 cup of your powdered

sugar. Next, mix in your rum then the rest of

your powdered sugar. Beat on a pretty high

setting until everything is all fluffy and

delicious. If it feels too wet, add a bit more

powdered sugar. If it’s a little dry, add very

small drops of milk until it’s just right.

  Margarita Cupcake Recipe {Printable} 1/2 cup unsalted butter (room temperature)2/3 cups sugar3 eggs (room temperature)1 1/2 cups flour

1 1/2 tsp. baking powder1/2 tsp saltZest of two limes1/4 cup fresh lime juice (I use the two limes I zested) you could substitute with ¼ cup margarita mix (the liquid prepared type)(I’ve made these cupcakes both ways and they were equally delicious)Beat the butter until pale, then add the sugar. Add one egg at a time, blend until all

incorporated. Then add in flour baking powder and salt, followed by the lime juice or

margarita mix. Then add the zest.

Fill lined cupcake pan with batter 2/3 full.  Bake at 350 for 18 minutes.

Makes 12 cupcakes. This recipe easily doubles if needed.

Having your butter at room temperature helps it to beat smooth, and eggs at room

temperature prevent the cake from becoming too dry. (You can easily place the eggs in their

shell in warm water for 2 minutes or take them out of the refrigerator for 30 minutes)

**If you want to make Margarita cupcakes from a box cake mix, substitute the

water for margarita mix, or lime juice and add lime zest.

Margarita Frosting Recipe1/2 cup butter (room temperature)1/2 cup shortening4-5 cups powdered sugar2 T. Tequila (Use margarita mix to substitute the Tequila and lime juice if you prefer or want an alcohol free version )1T. fresh lime juiceBeat butter and shortening until smooth, then add powdered sugar along with tequila and

lime juice or margarita mix. I added a drop of green and a drop of yellow food coloring to

achieve the light, lime colored green frosting.  Once you’ve frosted the cupcakes sprinkle on

with coarse salt.

Irish Car Bomb Cupcakes Recipe

Cupcake Ingredients:

1 cup Guinness

2 sticks butter

½ cup cocoa

powder

½ cup chocolate

chips

2 cups flour

1½ cups sugar

1½ teaspoons

baking soda

½ teaspoon baking

powder

1 teaspoon salt

2 eggs

2/3 cup plain Greek

yogurt

Whiskey Ganache

2 cups semi sweet

chocolate chips

2/3 cup cream

2 tbsp butter or

margarine

4 tsp Irish Whiskey

(I used Jameson) Baileys Buttercream

Frosting

1½ stick butter,

softened

4½ cups powdered

sugar

6 tbsp Baileys Irish

Cream Liqueur (or

until desired

consistency)

Preheat oven to 350°F.  Line two muffin tins with cupcake liners and set

aside.

1. In a pot or large saucepan, simmer the beer and

butter on medium until butter is completely melted.

2. Add cocoa powder and chocolate chips and stir until

your mixture is smooth.  Take off heat and set aside

to cool.

3. In a bowl, whisk together, sugar, flour, baking soda,

baking powder, and salt. Set aside.

4. In the bowl of a stand mixer, stir eggs and yogurt

together until smooth.  Slowly add chocolate

mixture.

5. Add flour mixture and stir until well combined.

6. Scoop batter into prepared cupcake tin.  Cups should be about 2/3 full.

7. Bake for 15 minutes.  Remove from oven when a toothpick inserted in the

center comes out clean.  Allow to cool on racks.

Ganache Instructions

1. In a large sauce pan, melt chocolate chips, cream,

and butter on medium-low.  Stir until smooth.  Add

your whiskey, stir, then remove from heat and set

aside to let mixture cool/thicken.

2. While your ganache is cooling, scoop a hole into the center of each cooled

cupcake with a cupcake corer, apple corer, or spoon.*

3. Fill holes to the brim with thickened ganache.

Frosting Instructions

1. In a bowl with a mixer, cream together butter, Baileys, and powdered

sugar.  Spoon frosting into a pastry bag and pipe it generously on top of

each filled cupcake.  Pour yourself a Guinness and enjoy!

*Alternatively, you can just spoon some ganache on top of the cupcake and top with the

frosting as I did, up to you!

Amaretto Cupcakes:

110g unsalted butter, at room temperature300g caster sugar2 large eggs, free-range or organic125g self-raising flour, sifted120g plain flour, sifted125ml semi-skimmed milk, at room temperature1 tsp amaretto liqueur or almond extract1 good handful toasted slivered almonds or other decorations or flowers, to decorate

Preheat the oven to 160°C (fan) / 180°C / 350°F / gas mark 4 and line a 12-hole muffin tray with

the appropriate size cupcake cases. In a large mixing bowl cream the butter and 180g sugar until

the mixture is pale and smooth, which should take 3-5 minutes using an electric hand mixer. Add

the eggs, one at a time, mixing for a few minutes after each addition.

Combine the two flours in a separate bowl. Put the milk in a jug and add ½ tsp amaretto or

almond extract. Add one-third of the flours to the creamed mixture and beat well. Pour in one-

third of the milk and beat again. Repeat these steps until all the flour and the milk have been

added.  Carefully spoon the mixture into the cupcake cases, filling them to about two-thirds full.

Bake in the oven for about 25 minutes until slightly raised and golden brown. To check they are

cooked, insert a skewer in the centre of the one of the cakes - it should come out clean.  

Meanwhile, combine the remaining caster sugar, 125ml water and the remaining amaretto

liqueur or almond extract in a microwave-safe bowl and heat until the sugar melts completely

(about 1 ½ minutes); stir to combine. Alternatively heat over a low heat in a saucepan. 

Remove the cupcakes from the oven and leave

in their tins for about 10 minutes before carefully

placing on a wire rack. While they are still

warm, dip the tops of the cupcakes into the

syrup for a couple of seconds. Return to the

wire rack to cool completely. 

Frosting

1⁄3 cup butter, softened

2 1⁄2 tablespoons Amaretto

1⁄4 teaspoon vanilla extract

2 cups powdered sugar

1⁄8 teaspoon salt

Ingredients for the brownie layer:

5 oz. semisweet chocolate chips

6 tablespoons cold, unsalted butter, cut into cubes

2 ¼ tablespoons unsweetened cocoa powder

¾ teaspoon instant espresso

2 large eggs

1 cup sugar

1 ½ teaspoons vanilla extract

½ teaspoon salt

¾ cup unbleached all-purpose flour

Ingredients for the cookie dough layer:

7 tablespoons unsalted butter (at room temp)

¾ cup brown sugar

2 tablespoons white sugar

1 egg

1 ¼ tsp vanilla extract

1 cup, plus 2 tablespoons unbleached all-purpose flour

½ tsp salt

½ tsp baking soda

1 cup semi-sweet chocolate chips

Instructions:

1. Preheat oven to 350° F.  Spray and 9×9 baking pan with nonstick cooking

spray.  Line with tin foil or parchment paper and spray again. Set aside.

For the cookie dough layer:

1. In a bowl, whisk together the flour, salt and baking soda. Set aside.

2. In the mixer fitted with a paddle attachment, cream together the butter

and sugars until fluffy and light (I usually mix for 3 minutes).

3. Beat in the egg and vanilla, making sure to scrape down the sides of the

mixing bowl.

4. Slowly mix in the flour mixture until combined.

5. Stir the chocolate chips. Set bowl aside (stick it in the fridge if you like).

For the brownie layer:

1. In a double boiler or microwave, melt semisweet chocolate and butter,

stirring often.  (See tips for melting chocolate here).  Once melted, whisk in

cocoa and instant espresso and let cool.

2. Meanwhile, fit your mixer with a whisk attachment.  Whisk together eggs,

sugar, vanilla, and salt, just until combined—about 30 seconds.

3. Whisk in the warm chocolate mixture.  Then, stir in the flour with a rubber

spatula. Set aside.

Assembly:

1. Layer the cookie dough on the bottom of the prepared  9×9 baking pan,

pressing down to form the bottom of the brownies.

2. Layer as many Oreos that will fit on top of the cookie dough. No need to

overlap. (I think I managed 16).

3. Slowly pour the brownie batter on top of the Oreo layer and make sure it

evenly layers on top.

4. Bake for 35 to 40 minutes. Test with a toothpick: if it comes out clean the

center is done, if not, let the brownies cook 5 minutes more. Let the

brownies cool before serving!