Kahlua And Orange Cupcakes Food

KAHLUA AND HORCHATA CUPCAKE

Steps:

• Preheat the oven to 325 degrees F. Line a mini cupcake pan with 24 mini liners.
• Mix the flour, granulated sugar, baking powder, baking soda and cinnamon with a whisk. Then set the bowl aside.
• In an electric mixer bowl, add the coffee liqueur, horchata, soybean oil, vanilla extract and eggs. Mix on the lowest speed while you gradually add the dry ingredients. Stop the mixer when ingredients are blended together. Scrape down the sides and mix one more time, but this time on a slightly faster speed, for about 10 seconds. Stop the mixer.
• Bring the oven temperature down to 300 degrees F.
• Fill in the mini cupcake liners half full with the batter. Bake the minis for 14 to 15 minutes. Let the minis cool.
• To assemble: Take the cooled cupcakes and frost as desired. Mission Minis loves to top this cupcake off with a dust of cinnamon.
• In the mixing bowl of a standing mixer, add the cream cheese and butter. Mix together until blended. Turn off the mixer and scrape the sides of the bowl to incorporate any cream cheese that wasn't blended. Turn the mixer to the lowest speed and add the powdered sugar, one cup at a time, and the vanilla. Stop the mixer. Scrape down the sides again and give the frosting a quick mix on a high speed.

CHOCOLATE KAHLUA® CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®) with cooking spray; dust with flour.
• Combine cake mix, sour cream, eggs, coffee-flavored liqueur, oil, pudding mix, orange zest, and cinnamon in a large bowl; beat with an electric mixer on medium speed until very smooth, about 4 minutes. Fold in chocolate chips. Pour batter into the prepared tube pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool in the pan for 10 minutes. Invert onto a plate; let cool completely, about 30 minutes. Dust with confectioners' sugar.

ORANGE, WHITE CHOCOLATE & KAHLUA CUPCAKES

Steps:

• Preheat oven to 350°F Line a cupcake baking tray with paper liners. Place the butter, egg yolks, sugar and vanilla in a large bowl and mix well until creamy.
• In another bowl, add the baking powder, salt and flour and stir together. Slowly add the ingredients into the creamed egg yolk mixture, alternating with a little orange juice each time until all the ingredients are combined.
• Beat the egg whites and fold carefully into the mixture, then fold the chocolate chips into the combined mixture. Spoon the mixture into the cupcake liners, up to about 2/3 full. Place in the oven and bake for around 15-20 minutes. Remove from the oven and leave to cool for 5-10 minutes. Transfer onto a cooling rack to cool completely.
• For frosting, beat confectioners' sugar and butter in a small bowl until soft and creamy (because there's so little butter in comparison to the sugar, I found that I had to help it along a bit by getting my hands in the frosting). Beat in the mascarpone, Kahlua, and orange zest (for the zest, I didn't measure, I just zested 1 large orange into the frosting). Swirl onto cooled cupcakes.

WHITE RUSSIAN CUPCAKES

Steps:

• Cupcakes:.
• Preheat oven to 350°F and line 24 cupcake cups with paper liners.
• Place cake mix, pudding mix, oil, milk, eggs, vodka, 1/4 cup Kahlua, and vanilla in a large mixing bowl.
• Blend with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl. Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed.
• Spoon or scoop 1/3 cup batter into each lined cupcake cup, filling it three quarters of the way full. (Remove empty liners if you don't get the full 24 cupcakes).
• Bake until they are golden and spring back when lightly pressed with your finger, about 17-20 minutes. Remove the pans from the oven and place them on wire racks.
• Cool for 5 minutes. Brush the tops of the cupcakes with remaining 2 tablespoons Kahlua.
• Remove cupcakes from pans. Place on wire rack to cool.
• Frosting:.
• Place a large, clean mixing bowl and electric mixer beaters int he freezer to chill for 1 minute. Remove the bowl and beaters from the freezer.
• Pour the heavy cream into the bowl and beat with electric mixer on high speed until the cream has thickened, 1 1/2 minutes.
• Stop the machine and add the sugar and 1 tablespoon Kahlua.
• Beat the cream on high speed until stiff peaks form, 1-2 more minutes.
• Place a heaping tablespoon of the whipped cream on each cupcake and swirl to spread it out with a short metal spatula or spoon, taking care to cover tops completely.
• Garnish with chocolate shavings.

KAHLUA AND ORANGE CUPCAKES

Steps:

• Preheat oven to 350°; place 18 paper baking cups in muffin pans.
• In a bowl, combine all the cupcake ingredients; beat with an electric mixer until smooth and pale, about 2-3 minutes.
• Spoon batter into the cups; bake 20 minutes.
• Remove pan from oven and cool for 5 minutes; then remove cupcakes and cool on a rack.
• Make frosting: beat the powdered sugar and butter in a bowl until soft and creamy.
• Beat in the sour cream, Kahula, and orange zest.
• Swirl onto the cooled cupcakes.