White Russian Cupcakes

June 19, 2011 | 2 Comments »

I’m really not sure why I’ve been on such a baking kick lately. It’s been super humid and icky outside for the past month. You’d think the last thing I’d want to do is turn my oven on. However, when I came across this recipe for White Russian Cupcakes, icky humid weather aside, I just had to have one.

I tweaked the recipe a bit. I used vegan butter in place of regular butter, Ener-G egg replacer for just one egg, unsweetened coconut milk (not the canned stuff) in place of milk and added 2 teaspoons of baking powder instead of the 1 1/2. For the buttercream I didn’t add the salt, but I did add a little instant espresso powder to give the buttercream a richer coffee taste. Then I garnished with some chocolate shavings.

These cupcakes were so good! I had to walk away from them because I was tempted to eat them ALL. Not only did it actually taste like a White Russian (and I’d know because I had one the night before!), but it was so good that the guys gave them a 10. And they don’t care for sweets. Last weekend I made Sangria cupcakes and while they said they liked them, they didn’t seem too thrilled. They took a bite and stepped away. THESE bad boys were literally inhaled. But really, who can resist a vodka and Kahlua soaked cake topped with Kahlua and espresso buttercream? It paired off nicely with my Kahlua spiked iced coffee.