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RU SSIA N CU PC A KE S
110g butter
125g plain flour
150g self raising flour
225g caster sugar
1tsp vanilla extract
50ml milk
30ml vodka
30ml kaluah
2 free range eggs
Frosting:
110g butter
350g icing sugar
1tsb milk
2tspkaluah
First preheat the oven to 180C or 160C fan assisted and line a muffin tray with cupcake cases.
Cream together the sugar and butter till light and creamy. Add the eggs one at a time, beating between
each addition. Sift together the two flours into a bowl and add the vanilla extract to the milk.
Add 1/3 of the flour mixture to the batter alternating with the milk mixture then the vodka and kaluah,
beginning and ending with the flour. Fill each case 3/4 full of the batter and bake for 20 - 25 minutes
until golden brown and firm to the touch. Leave to cool in the tin for 5 minutes then transfer to a wire
cooling
rack.
Once cool make the frosting by combining the butter with the icing sugar. Add the milk and kaluah,
spoon
by
spoon
until
you
achieve
the
correct
Pipe your cakes into a pretty swirl before decorating with grated chocolate.
piping
consistency.
1.
2.
3.
4.
5.
6.
7.
8.
at room temperature
2 cups powdered
sugar
1 to 2 tablespoons of
Instructions:
1.
Preheat the oven to 325 degrees F. Line a muffin tin with paper liners;
set aside.
2.
In a medium bowl, whisk together the flour, baking powder and salt;
set aside.
3.
In an electric mixer on medium-high speed, beat the butter and sugar
together until pale, light, and fluffy (about 5 minutes).
4.
Reduce the mixer speed to medium and add the eggs one at at time,
mixing thoroughly after each addition.
5.
Scrape the sides of the bowl and add the lime zest, lime juice, vanilla
extract and tequila. Mix until combined. (The mixture may start to look
curdled at this point, but dont worry, it will all turn out in the end!)
6.
Reduce the mixer speed low. Add the dry ingredients in three batches,
alternating with the buttermilk in two batches. Mix only until just
incorporated, using a rubber spatula to give it one last mix by hand while
scraping the edge of the bowl.
7.
Divide the batter between the muffin cups, filling them about threequarters full. Bake for approximately 25 minutes, rotating the pan at the
halfway point. Cupcakes are done when they are slightly golden and a
toothpick inserted in the center shows only moist crumbs attached,
8.
Allow cupcakes to cool for 5 to 10 minute, and then move to a cooling
rack. Brush the tops of the cupcakes with the 1 to 2 tablespoons of tequila.
Set the cupcakes aside to cool completely before frosting them.
9.
To make the frosting, whip the butter on medium-high speed of an
electric mixer using the whisk attachment for 5 minutes. Reduce the speed
to medium-low, and gradually add the powdered sugar, mixing and
scraping the sides of the bowl until all is incorporated. Mix on medium
speed for about 30 seconds. Add the lime juice, tequila and salt. Mix on
medium-high speed until incorporated and fluffy. Frost cupcakes and
garnish with lime zest, an additional sprinkling of salt and a lime wedge.
To the egg mixture, add your coke, rum and vanilla. I didnt take any pictures of this step
because quite honestly, it looked disgusting and I didnt want to turn anyone off on this
recipe. Trust me, it is going to curdle, but when you add your dry ingredients, everything
comes together and its fine!
Once you have your curdled mess, slowly start to add your dry ingredients about 1/3 at a
time. Mix with a spoon until all combined and you have a boozy, chocolate batter.
Once theyre cool, its time for the fun part! Mix 1/2 cup coke with 4 Tbsp. rum and then
brush the tops of each cupcake with about 1 Tbsp. of the mixture. I told you these babies
were boozy!
cup cocoa
Cupcake Ingredients:
1 cup Guinness
powder
2 sticks butter
cup
chocolate chips
2 cups flour
1 cups sugar
1 teaspoons
baking soda
teaspoon
baking powder
1 teaspoon salt
2 eggs
2/3 cup plain
Greek yogurt
Whiskey Ganache
2 cups semi
sweet chocolate
chips
Baileys Buttercream
Frosting
1 stick butter,
softened
4 cups
powdered sugar
6 tbsp Baileys
Irish Cream Liqueur
(or until desired
consistency)
3.
4.
5.
6.
7.
Ganache Instructions
1.
*Alternatively, you can just spoon some ganache on top of the cupcake and top with the
frosting as I did, up to you!
Amaretto Cupcakes:
110g unsalted butter, at room temperature
300g caster sugar
2 large eggs, free-range or organic
125g self-raising flour, sifted
120g plain flour, sifted
125ml semi-skimmed milk, at room temperature
1 tsp amaretto liqueur or almond extract
1 good handful toasted slivered almonds or other decorations or flowers, to decorate
Preheat the oven to 160C (fan) / 180C / 350F / gas mark 4 and line a 12-hole muffin tray with
the appropriate size cupcake cases. In a large mixing bowl cream the butter and 180g sugar until
the mixture is pale and smooth, which should take 3-5 minutes using an electric hand mixer. Add
the
eggs,
one
at
time,
mixing
for
few
minutes
after
each
addition.
Combine the two flours in a separate bowl. Put the milk in a jug and add tsp amaretto or
almond extract. Add one-third of the flours to the creamed mixture and beat well. Pour in onethird of the milk and beat again. Repeat these steps until all the flour and the milk have been
added. Carefully spoon the mixture into the cupcake cases, filling them to about two-thirds full.
Bake in the oven for about 25 minutes until slightly raised and golden brown. To check they are
cooked, insert a skewer in the centre of the one of the cakes - it should come out clean.
Meanwhile, combine the remaining caster sugar, 125ml water and the remaining amaretto liqueur
or almond extract in a microwave-safe bowl and heat until the sugar melts completely (about 1
minutes); stir to combine. Alternatively heat over a low heat in a saucepan.
Remove the cupcakes
warm, dip the tops of the cupcakes into the syrup for a couple of seconds. Return to the wire rack
to cool completely.
Frosting
13 cup butter, softened
2 12 tablespoons Amaretto
14 teaspoon vanilla extract
2 cups powdered sugar
18 teaspoon salt
1.
In a bowl, whisk together the flour, salt and baking soda. Set aside.
In the mixer fitted with a paddle attachment, cream together the
butter and sugars until fluffy and light (I usually mix for 3 minutes).
3.
Beat in the egg and vanilla, making sure to scrape down the sides of
the mixing bowl.
4.
Slowly mix in the flour mixture until combined.
5.
Stir the chocolate chips. Set bowl aside (stick it in the fridge if you like).