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.

Cranberry Blondies

Like most blondies, these are very sweet and so should be consumed in moderation- I used half the amount of the ingredients from Taste of Home, so the one I've written up makes about 18 small(ish) triangles.

The cranberries go really well with these, as they counterbalance the brown sugar and white chocolate with their slight tartness. The sweetness could be reduced a little by using a lighter sugar- light brown soft, brown caster, or even white caster would do the trick, though they wouldn't be as soft or dense.

Cranberry Blondies

Makes 18 pieces

Ingredients:

85g butter

160g muscovado (or other sugar)

1 egg

½tsp vanilla extract 

135g flour

¾tsp baking powder 

¼tsp salt

¼tsp cinnamon  

30g dried cranberries

85g white chocolate, coarsely chopped (or chips)

Topping:

110g cream cheese

55g icing sugar

85g white chocolate, melted

30g dried cranberries

Method:

1. Preheat the oven to 180◦C/ 350F/ gas mark 4 and line a 7.5 inch/19cm square tin with buttered greaseproof paper (or use a disposable foil tin).

2. Melt the butter and stir in the sugar; leave to come to room temperature.

3. Beat the egg and vanilla into the butter and sugar. Sift in the flour, baking powder, salt and cinnamon and stir until well incorporated. Fold in the chocolate pieces and cranberries.

4. Pour the mixture into the prepared tin and bake for about 25 minutes, or until a skin has formed and a skewer inserted near to the centre comes out clean. Leave to cool for about 15 minutes before taking out of the tin and cooling further on a wire rack.

5. For the frosting, soften the cream cheese in a small-medium bowl and sift in the icing sugar. Beat together and add half of the melted chocolate, cooled slightly.

6. Spread the frosting on top of the blondies, then sprinkle on the cranberries and drizzle on the remaining melted chocolate. Place in the fridge and leave for about 15 minutes before slicing into portions.

Store in the fridge

Hot Chocolate Stirrers

I think these are a fantastic idea. 3 ways to pimp your hot chocolate in one, nifty stick.

Stir one of these in your drink and you will have a peppermint infused, marshmallow-layered hot chocolate- plus, some melted chocolatey goodness.

Around Christmas a couple of years ago I tried dipping one of the surplus candy canes in a hot chocolate, but, unfortunately I found it to be too minty and, frankly, unpleasant. I'm  not sure whether it just took time or whether it was the additional sweetness of the marshmallows, but when I tried one of these in my hot chocolate the other day, I thought it tasted like milky liquid After-Eights; I am completely converted on the concept.

These have been done by quite a few people, but I found them through a version from MyCandyCrafts. Anyway, these are a really neat idea, especially if you have leftover candy canes from Christmas.

Hot Chocolate Stirrers

Makes 10 Stirrers

Ingredients:

10 candy canes

20 marshmallows

100g chocolate

sprinkles

Method:

1. Skewer two marshmallows onto each of the candy canes.

2. Melt the chocolate and dip the stirrers into the chocolate, rolling to cover the marshmallows. Douse the Marshmallows with sprinkles.

3. Leave the stirrers on greaseproof paper at room temperature or in the fridge to until the chocolate has set.