White Russian Cupcake
Ingredients
- sugar ⓘ
- chocolate pearls
- egg ⓘ
- lemon extract
- irish buttercream
- irish cream filling
- mocha paste
- butter ⓘ
- cherry liqueur
- chocolate cigarettes
- irish liqueur
- vanilla instant pudding ⓘ
- vodka ⓘ
- kosher salt ⓘ
- cake flour ⓘ
- sour cream ⓘ
- vanilla ⓘ
- coffee ⓘ
- baking soda ⓘ
- milk ⓘ
- dust
- irish ⓘ
- baking powder ⓘ
- shortening ⓘ
- heavy cream ⓘ
- mayonnaise ⓘ
Instructions
- Preheat the oven to 300 degrees F. Prepare a cupcake pan with 24 cupcake liners.
- Combine the cake flour, pudding mix, baking powder, baking soda, and salt in 1 medium bowl.
- Crack the eggs into a second bowl and add the vanilla extract.
- Measure the milk and half-and-half into a third bowl.
- In a 5-quart mixer with a paddle attachment, cream the butter until fluffy.
- Stop the mixer and scrape down the sides with a spatula.
- Turn the mixer on first speed, add the sugar, and mix until fluffy.
- Add the eggs 1 at a time.
- Scrape down the bowl.
- Add the sour cream and mayonnaise and incorporate completely.
- Scrape down the bowl.
- Add the dry ingredients, alternating with the wet.
- You will start and end with the dry ingredients.
- Mix the coffee liqueur and mocha paste into the batter until smooth and no lumps are present.
- Using a 2-ounce ice cream scoop, scoop 2 ounces of batter into the cupcake liners.
- Bake for 18 minutes.
- Insert a skewer into the cupcake, if it comes out clean they are ready to be removed from the oven.
- Let cool for 20 minutes.
- Scoop out the center of the cooled cupcakes with a melon baller.
- 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.
- Fill all the cupcakes with about 1/2 ounce of filling.
- To assemble: Place a round tip # 809 into a large piping bag.
- Fill the piping bag with Irish Buttercream.
- Generously pipe about 1 ounce buttercream onto each cupcake.
- Garnish each cupcake with 4 or 5 small chocolate pearls and a chocolate cigarette.
- Mix equal parts gold dust with vodka to make an edible gold paint.
- Using a small round brush, paint the ends of the chocolate cigarettes.
- The edible paint will dry leaving behind the gold dust.
- In a 5-quart mixer with the paddle attachment, cream the butter and shortening together.
- On first speed, add the sifted powdered sugar to the bowl in 3 parts.
- Let each part incorporate into the butter mixture before adding the next.
- After adding all the sugar, put the mixer on the fourth (highest) speed and mix for 8 to 10 minutes.
- The buttercream will begin to gain volume and look white and fluffy.
- Once you bring the buttercream to full volume, add the extracts and the mocha paste.
- Lastly, add the liqueurs and vodka and incorporate completely.
- Cook's Note: The longer you let it mix, the more volume you will have.
- If the buttercream is airy and shows a lot of holes, add a small amount of warm water and mix well.
- In a 5-quart mixer with the paddle attachment, add the heavy cream and whip to full volume.
- Add the Irish liqueur and, on first speed, fold in the liqueur until completely incorporated.
Nutrition & Diet Analysis (per serving)
1339
kcal
67% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).