Since one of the ingredients I have to use up in the next 19 days is the majority of a bottle of Kahlua, I figured I'd make Kahlua cupcakes. I tried chocolate Kahlua cupcakes before, but I think the chocolate overpowered the Kahlua. So, I found a recipe for White Russian cupcakes from Baked Perfection and modified it to meet my needs/ingredients. Plus, I made half a batch. I also used my own recipe for the frosting...which was really just me mixing stuff together until it tasted good. Ha, story of my life.
Anyway, these are delicious. Perfect amount of coffee/Kahlua-ness. The frosting is a little sweet, but I was trying to use the end of my bag of powdered sugar and was not measuring anything. My fault there.
Makes about 6 cupcakes
- 5/8 cup AP flour
- 3/4 teaspoon baking powder
- 3/8 cup brown sugar
- 3 tablespoons butter, softened
- 1 egg
- 1/4 cup buttermilk
- 1/4 cup Kahlua
- 1/2 teaspoon vanilla extract
*the original recipe calls for salt, but since I used salted butter, I eliminated that. If using unsalted butter, throw a pinch of salt in.
- Preheat oven to 350 degrees; line cupcake pan.
- In a bowl, mix together flour and baking powder; set aside.
- In another bowl, cream the butter & sugar until combined and the butter is totally creamy.
- Add the egg; mix well. Add the vanilla, mix well.
- In one liquid measuring cup, measure out the 1/4 cup of buttermilk and 1/4 cup Kahlua (should equal 1/2 cup of liquid).
- Alternate between adding the flour and liquids to the butter/sugar/egg mixture. Mixing just enough to incorporate the ingredients between each addition.
- Scoop batter into cupcake pan. I have found that two full soup spoonfuls of batter is the perfect amount per cupcake.
- Bake for 17-20 minutes. Check at 15 minutes with a toothpick inserted into the middle; if it does not come out clean, bake for another few minutes. Mine baked for 17 and were perfectly done.
- Let cupcakes cool in the pan until touchable; take out of pan and let them finish cooling on a rack or the counter or the kitchen table.
- Once completely cool, frost.