White Russian Cupcakes

These are adapted/inspired by a recipe I saw for White Russian Cupcakes based on the cocktail (Kahlua, Vodka and cream), on Katie Cakes. The flavour is quite subtle, and they don't really taste like coffee, or alcoholic cupcakes, but almost have hints of white chocolate.

I decided to omit the vodka, as it didn't really seem necessary (because of its lack of flavour), and replaced it with more milk and Kahlua.

I found the texture of these cakes to be a little too dense, and would prefer to use a different recipe which provides more light, springy cakes. The recipe I have posted uses a base of the vanilla cupcakes from Hummingbird Bakery's Cake Days, with the addition of liqueur

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White Russian Cupcakes

Makes 12-16 cupcakes

Ingredients:
80g unsalted butter
280g caster sugar
240g plain flour
1tbsp baking powder
¼tsp salt
210ml milk
2tsp Kahlua
½tsp vanilla extract
2 eggs
White Russian Buttercream:
110g unsalted butter
350g icing sugar
1tbsp Kahlua
milk
1 square milk/dark chocolate  

Method:
1. Preheat the oven the 190C/375F/gas mark 5, and line a muffin tray with cupcake cases.

2. Cream together the butter and sugar until pale and fluffy then add the flour, baking powder and salt and continue beating until the mixture resembles fine bread crumbs.

3. Mix together the milk, Kahlua, vanilla and eggs in a separate bowl. Beat three quarters of the liquids into the dry ingredients, mix well, add the rest of the liquid and continue mixing until the batter is smooth.

4. Divide the batter between the cupcake cases, up to about two-thirds full and bake for 18-20 minutes, or until the cakes are springy to the touch. Leave to cool in the tin for about 5 minutes before transferring to a wire rack to cool completely.

5. For the butter cream, beat together the butter and sugar until smooth and add the Kahlua. Add as much milk as (about one tablespoon) required to reach piping-consistency. Frost the cupcakes with the butter cream and grate some chocolate over the tops.