ULTIMATE WHITE CUPCAKES
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield 12 cupcakes
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F and position a rack in the middle of the oven. Line one 12-cup standard muffin tin with cupcake liners.
- Sift the flour, baking powder and salt into a medium bowl. Stir the milk and vanilla together in a small bowl. Set aside.
- Add the butter to the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a handheld electric mixer).
- Mix on low speed until the butter is smooth, about 1 minute. Gradually beat in 1/2 cup of the sugar. Increase the speed to high and beat until light and fluffy, about 5 minutes. Scrape down the sides of the bowl as needed.
- Reduce the mixer speed to low. Add about one-third of the flour mixture and beat until just combined. Add half the milk mixture and beat until smooth. Repeat, adding flour, then milk, and then the rest of the flour, stopping and scraping down the sides of the bowl as needed. Increase the mixer speed to medium and beat briefly to make a smooth batter.
- Put the egg whites in a clean bowl. Whip on high speed until foamy. Gradually add the remaining 1/4 cup sugar and continue to beat until the egg whites are glossy and hold stiff peaks, about 10 minutes. Fold the whites into the batter in three batches. Divide the cake batter evenly between the liners.
- Bake until a tester inserted in the center of the cakes comes out clean, rotating the tin about halfway through, about 20 minutes.
- Cool the cupcakes on a rack in the tin for 10 minutes, and then remove from the tin. Cool on the rack completely.
WHITE CUPCAKES WITH MERINGUE FROSTING
Pile these tender vanilla cupcakes high with a sweet and glossy meringue frosting.
Provided by Food Network Kitchen
Time 2h15m
Yield 12 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. Line a 12-cup standard muffin tin with paper cupcake liners.
- Sift the flour, baking powder and salt into a medium bowl. Stir the milk and vanilla together in a small bowl. Set aside.
- Beat the butter in a large bowl using an electric mixer on low speed until smooth, about 1 minute. Gradually beat in 1/2 cup of the sugar. Increase the speed to high and beat until light and fluffy, about 5 minutes. Scrape down the sides of the bowl as needed.
- Reduce the mixer speed to low. Add about one-third of the flour mixture and beat until just combined. Add half the milk mixture and beat until smooth. Repeat, adding flour, then milk, and then the remaining flour, stopping and scraping down the sides of the bowl as needed. Increase the mixer speed to medium and beat briefly to make a smooth batter; set aside.
- Put the egg whites in a clean bowl. Whip with an electric mixer on high speed until foamy. Gradually add the remaining 1/4 cup sugar and continue to beat until the egg whites are glossy and hold stiff peaks, about 10 minutes. Fold one-third of the whites into the batter to lighten it and then fold in the remaining whites. Divide the cake batter evenly between the cups of the prepared muffin tin.
- Bake, rotating the tin halfway through, until a tester inserted in the center of the cakes comes out clean, about 20 minutes. Cool the cupcakes on a rack in the tin for 10 minutes, then remove from the tin and cool completely on the rack.
- Bring a few inches of water to a boil in a saucepan. Whisk together the egg whites, sugar, lemon juice, cream of tartar and salt in a medium heat-safe bowl. Set the bowl over the saucepan, making sure the bottom of the bowl does not touch the water. Continue whisking until the mixture is hot to the touch and the sugar dissolves, about 2 minutes. Remove the bowl from the water and whip with an electric mixer at medium-high speed until the meringue is cool and holds a soft peak, about 5 minutes. Add a few drops of desired food coloring to tint the frosting and continue beating until it holds stiff peaks.
- Spoon or pipe the frosting decoratively and generously on the cupcakes.
- Copyright 2016 Television Food Network, G.P. All rights reserved
WHITE RUSSIAN CUPCAKE
My friends run something called a Big Lebowski fest every year, which involves sitting around in robes on the carpet, drinking white russians and watching The Big Lebowski on blue-ray. This year I decided to try and concoct a cupcake that tastes like a white russian for it. This is what I came up with.
Provided by Maggie May Schill
Categories Cocktails
Time 40m
Number Of Ingredients 23
Steps:
- 1. Pre heat oven to 350'F Line two cupcake pans with cupcake liners. (24 cupcakes total)
- 2. In a large bowl sift together flour, salt, baking powder and pudding mix. Set aside.
- 3. In a measuring cup mix vanilla, Kahlua and cream together. Set aside.
- 4. In another large mixing bowl cream butter and 1 cup of the sugar together.
- 5. Mix flour mixture into butter/sugar mixture gradually in thirds, alternating with the Kahlua mixture to the bowl in between adding the flour mixture. Starting and ending with the flour mixture. All in all you will add: Flour, Kahlua, Flour, Kahlua, and then Flour. Completely incorporate but do not over mix.
- 6. In a large mixing bowl beat egg whites slowly, gradually add 3/4 cup of sugar. Beat until it is in soft fluffy peaks, but not stiff and separating.
- 7. Fold egg white mixture into the cake batter carefully, as not to deflate the egg whites. Pour out into cupcake liners evenly and bake for 20-25 minutes, or until a tooth pick comes out clean. Let cool on a wire wrack completely.
- 8. For Vodka glaze, Mix all ingredients together in a small bowl, adding additional confectioner's sugar as needed to make the glaze as thick as you like. I like it to be thick like paint, but not so thick it can't soak into the cakes. Set aside.
- 9. For Frosting: Beat butte, cream cheese r and vanilla together. Slowly add confectioner's sugar until completely incorporated. Gradually add Kahlua and whip until completely smooth. Set aside.
- 10. ASSEMBLY! Once cakes are cooled, poke holes with a toothpick into each cake. Then dip the tops of each cake into the vodka glaze. Frost each cake as desired, and garnish with shaved chocolate if desired.
WHITE RUSSIAN CUPCAKES
This is one of those recipes that will make you go "Hmmm..." trying to figure out the secret ingredient! The cakes are wonderfully rich and a real Crew favorite.
Provided by Organic Andrea
Categories Cakes
Time 40m
Number Of Ingredients 10
Steps:
- 1. Preheat the oven to 350 degrees. In the bowl of your electric mixer, combine cake mix, eggs, canola oil, coffee liquer and 1/2 cup of whole milk. Mix according to package directions.
- 2. Line cupcake pans with liners of your choice. For the standard sized cupcakes, measure a scant 1/4 cup of batter per cupcake liner. Bake for 15 to 20 minutes until done and when pressed in the center with index finger springs back instead of leaving an indentation.
- 3. While cupcakes cool completely, mix frosting. Beat the butter until creamy. Add 3 cups of powdered sugar and beat on low to combine. Add 2 tablespoons of milk, 1 teaspoon of pure vanilla extract and beat well for 2 minutes. If the frosting is too runny and won't stand up to piping, add the other cup of powdered sugar. If frosting is too stiff, add milk, 1 tablespoon at the time, beating well after, until you reach the consistency you desire. The key to having a really good frosting is beating it at medium to high speed for at least 5 minutes.
- 4. Once frosting is ready and cupcakes are cool, prepare your pastry bag with a 1M star tip, fill it with your frosting and apply to the cupcakes. After frosting the cupcakes, use a microplane to grate your favorite chocolate over the top to make them look pretty. If you like, you can also add a chocolate coated espresso bean at the top of each cupcake.
WHITE RUSSIAN CUPCAKES
I haven't tried it yet, but it sounds amazing! But these cupcakes aren't for kids, as the whipped cream topping is spiked with Kahlua. Make sure the cake mix is plain, not the ones with pudding added in the mix. From Cupcakes! from the Cake Mix Doctor.
Provided by caffeine junkie
Categories Dessert
Time 1h
Yield 22-24 cupcakes, 22-24 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 288.5, Fat 18.2, SaturatedFat 4.9, Cholesterol 54.6, Sodium 240.2, Carbohydrate 25.7, Fiber 0.4, Sugar 17.1, Protein 2.8
WHITE RUSSIAN CUPCAKE
Steps:
- 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.
- 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.
WHITE RUSSIAN
Steps:
- Fill bucket glass with ice. Add vodka and Kahlua. Top off with milk.
SIMPLE WHITE CUPCAKES
This is great to make with the kids because it's so EASY. It's not the "best" cake in the world, but it's easy and no fuss. I usually gently fold in some sprinkles so that it's "confetti" cake and the kids think it's great fun!
Provided by CandyTX
Categories Dessert
Time 35m
Yield 12 cupcakes, 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Line a 12-muffin pan with paper liners.
- In a medium bowl, cream together the sugar and butter.
- Beat in the eggs, one at a time, then stir in the vanilla.
- Combine flour and baking powder, add to the creamed mixture and mix well.
- Stir in the milk until batter is smooth. Pour or spoon batter into the liners.
- Bake 20 to 25 minutes. Cake is done when it springs back to the touch.
Nutrition Facts : Calories 210, Fat 9, SaturatedFat 5.4, Cholesterol 52.8, Sodium 137.8, Carbohydrate 29.4, Fiber 0.4, Sugar 16.8, Protein 3.1
More about "white russian cupcake food"
WHITE RUSSIAN CUPCAKES WITH VODKA - CUPCAKES AND CUTLERY
From cupcakesandcutlery.com
4.8/5 (4)Total Time 1 hr 3 minsCategory DessertCalories 284 per serving
WHITE RUSSIAN CUPCAKES - CHARLOTTE'S LIVELY KITCHEN
From charlotteslivelykitchen.com
WHITE RUSSIAN CUPCAKE RECIPE | FOOD NETWORK UK
From foodnetwork.co.uk
Cuisine AmericanServings 24
WHITE RUSSIAN CUPCAKES {RECIPE} | CUPCAKE RECIPES, CUPCAKE CAKES, …
From pinterest.ca
WHITE RUSSIAN CUPCAKES RECIPE - FOOD.COM | RECIPE | WHITE …
From pinterest.com
WHITE RUSSIAN CUPCAKES WITH VODKA BUTTERCREAM ICING
From pinterest.ca
WHITE RUSSIAN CUPCAKES - FOODANDBEVY.COM
From foodandbevy.com
WHITE RUSSIAN CUPCAKE RECIPE | COOKING CHANNEL
From cookingchanneltv.com
WHITE RUSSIAN CUPCAKES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
WHITE RUSSIAN CUPCAKE | RECIPE | WHITE RUSSIAN CUPCAKES, FOOD …
From pinterest.com
WHITE RUSSIAN CUPCAKES - BELLE VIE
From thebellevieblog.com
WHITE RUSSIAN CUPCAKES WITH KAHLúA BUTTERCREAM
From triedandtruerecipe.com
KAHLUA WHITE RUSSIAN CUPCAKES! - MY INCREDIBLE RECIPES
From myincrediblerecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love