As I was looking through one of my favorite blogs, The Cupcake Project, I saw a recipe for pumpkin mudslide cupcakes and was intrigued. I still want to make them, but a couple people said they though the mixture of pumpkin and mudslide sounded weird so I decided to make a regular mudslide cupcake with a Kahlua cream cheese frosting. A few months ago I made a White Russian cupcake and was really disappointed with the result because I could hardly taste any of the alcohol flavor which sort of is the point in a White Russian cupcake. So this time, i decided I was going to amp up the alcohol factor...
Another fun fact, I finally got to use the whisk attachment on my Kitchen Aid Mixer Stand! As a result, the cupcakes turned out super light and fluffy and rose perfectly. In fact, a coworker of mine declared these cupcakes were the best she'd ever had in terms of the cake consistency.
The recipe I found for the mudslide cupcakes called for a Kahlua buttercream but I love cream cheese frostings so much more so I decided to switch it up and the end result was delicious! The cakes had a hint of the mudslide alcohol flavor. Nothing too strong, but it was definitely there. The frosting was not too overly sweet and had a great Kahlua flavor. Together, the cupcake and frosting tasted like I was drinking a mudslide!
This is what SUCCESS looks like!! And one last happy picture of a happy baker...
Mudslide Cupcakes
recipe adapted from HandleTheHeat.com
Ingredients
2 1/4 cups flour
1/2 cup unsweetened cocoa powder
1 1/2 tsp baking soda
3/4 cup coffee, room temperature
1/2 cup Kahlua
1/2 cup Bailey's Irish Cream
3 large eggs, separated
3/4 cup sugar
1/2 cup unsalted butter
1 cup light brown sugar
1. Preheat oven to 350 degrees F. Line cupcake pans with liners.
2. Whisk together the flour, cocoa, and baking soda in a medium bowl. Combine the coffee, Kahlua and Bailey's in a liquid measuring cup.
3. Add the egg whites to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-low speed until foamy. With the mixer still running, gradually add the granulated sugar. Once incorporated, increase the mixer to medium-high speed and continue beating until stiff peaks form. The egg whites should be glossy, not dry.
4. Transfer the egg whites to another bowl and clean our the mixer bowl (or use a second bowl, or use a hand-held electric mixer). With the paddle attachment, cream the butter and brown sugar on medium speed until light and fluffy. Add the egg yolks, one at a time. With the mixer on low speed, alternatively add the flour and the coffee-Kahlua mixture, beginning and ending with the flour mixture. Use a rubber spatula to fold in egg whites.
5. Divide batter evenly between cupcake pans, filling each about 2/3 - 3/4 full. Bake for 18-20 minutes, or until the cupcakes spring back when lightly pressed and a toothpick inserted in the center comes out clean. Transfer the pan to a wire rack and let the cupcakes cool for 5 minutes then remove to rack to cool completely.
Kahlua Cream Cheese Frosting
recipe adapted from LovinTheOven.com
Ingredients
5 oz cream cheese
6 tbsp unsalted butter
3 tbsp Kahlua
16 oz powdered sugar
1. Cream together cream cheese and butter until fluffy. Mix in Kahlua, then powdered sugar in one cup increments until frosting reaches desired consistency.
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