White Russian Cupcakes

March 22, 2016

White Russian Cupcakes inspired by the classic cocktail – Baileys whipped cream sponge, topped with a White Russian buttercream and a hidden dark chocolate and vodka ganache centre.

For the cakes

1 medium egg
120ml double cream
50ml Baileys Coffee (or Baileys Original)
100g caster sugar
½ tsp vanilla extract
120g plain flour
1 tsp baking powder
Pinch of salt
For the White Russian buttercream

135g unsalted butter (at room temperature)
270g icing sugar
2 tbsp Baileys Coffee (or Baileys Original)
½ tbsp Smirnoff no. 21 Vodka
For the Vodka Ganache

50g dark chocolate
50ml double cream
2 tsp Smirnoff no. 21 Vodka

Make the cakes Pre-heat the oven to 180ºC/160ºC fan Line a muffin tin with 8 cupcake cases Using an electric mixer, whisk the double cream (120ml) to stiff peaks. Once stiff, add the vanilla extract (½...
See the full directions on my site

Nutritions

Calories
419

Sodium
70mg
2% DV

Fat
17g
27% DV

Protein
5g
11% DV

Carbs
53g
18% DV

Fiber
2g
10% DV