My first PAID JERB! Pt. 3 of 3

So, this one actually has a very cute story behind it….I was scrolling through recipes on the Cupcake Wars website one day and decided to make a White Russian cupcake when I went to visit my parents that weekend. My parents bought the ingredients and copious bottles of liquor ahead of time.   Unfortunately, because I am a thrill-seeking lush with a penchant for irresponsibility and good times, I was too hungover the next day to attempt these bad boys. It was sad, but I literally couldn’t stomach the smell of all that drank.
 
Bitchin hangover + vodkaKahluaBaileysandcherryliqueur = VOMIT.About a month before the party, my friend emailed asking if I had a good recipe for an “spiked” cupcake for the adults at the party. I hadn’t ever made an alcohol-themed cupcake, specifically, but I immediately thought about all the un-used liquor from my previous attempt sitting in my parents’ liquor cabinet and knew that was it. Strangely, I had to kind of “sell” her on it a bit, but after several re-iterations of “If you want a spiked cupcake, this is as spiked as it gets,” she consented. So raise your glass cuz here it is…
 
White Russian Cupcake
 
This recipe is adapted from Cupcake Wars.
 

Ingredients

  • 2 1/2 cups cake flour
  • 8 tablespoons vanilla instant pudding mix
  • 1 tablespoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 5 whole eggs
  • 2 teaspoons vanilla extract
  • 1 cup milk
  • 1/4 cup half-and-half
  • 3/4 cup butter
  • 1 1/2 cups sugar
  • 3 ounces sour cream
  • 2 tablespoons mayonnaise
  • 1 ounce coffee liqueur (recommended: Kahlua)
  • 1 tablespoon mocha paste
  • Irish Cream Filling (recipe follows)
  • 12 ounces Irish Buttercream (recipe follows)
  • Vodka

Directions

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.

Irish Buttercream:

  • 4 pounds butter, softened
  • 8 ounces high ratio shortening (recommended: Sweetex)
  • 8 cups confectioners’ sugar, sifted
  • 4 tablespoons vanilla extract
  • 2 tablespoons lemon extract
  • 1 tablespoon mocha paste
  • 4 tablespoons cherry liqueur
  • 2 ounces Irish liqueur (recommended: Bailey’s Irish Cream)
  • 1 1/2 ounces coffee liqueur (recommended: Kahlua)
  • 1 tablespoon vodka

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.

Irish Cream Filling:

  • 8 ounces heavy cream
  • 4 ounces Irish liqueur (recommended: Bailey’s Irish Cream)

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.

 
 
When it was all said and done, the cupcakes turned out awesome and everyone loved them!
 
 
 
 
 
 
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