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**** pictures are not mine nor the recipe but i would like to thank Gingered Whisk for this awesome recipe ***
Yield: 12 cupcakes
1 1/4 cups flour
1 1/2 tsp baking powder
1/4 tsp salt
3/4 cup sugar
6 TBSP butter, room temperature
1 egg + 1 egg white
1 tsp vanilla extract
1/2 cup milk
1/8 cup Vodka
1/4 cup Kahlua, divided
**You can also substitute the pre-mixed White Russian for the same amount of Vodka and Kahlua)
Preheat oven to 350.
Prepare a cupcake pan.
In a large bowl, whisk together the flour, baking powder, and salt.
In a separate bowl, or a stand mixer, beat together the sugar and butter until fluffy.
Add the egg and egg white, one at a time, mixing well after each addition.
Add in the vanilla, the Vodka, and 1/8 cup of the Kahlua.
Gradually add the flour in three additions, alternating with the milk in two additions.
Fill the cupcake wells 2/3 full.
Bake 17-20 minutes, or until a toothpick inserted in the middle of a cupcake comes out clean.
While the cupcakes are still warm, brush the tops with the remaining 1/8 cup of Kahlua
Remove from pan and cool completely on a wire rack before frosting.
Kahlua Buttercream (Baked Perfection)
1 stick butter, room temperature
3 cups powdered sugar
pinch of salt
3-4 TBSP Kahlua
Beat the butter until creamy.
Add the salt.
Add the powdered sugar 1 cup at a time, beating until well combined.
Add the Kahlua 1 TBSP at a time, until you have reached the desired consistency (I found this frosting to be very thick, so I added a splash of milk as well to get it to the consistency that I wanted).