White Russian Cupcakes and What The F*@# Should I Make for Dinner?

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We just got back from the best vacation ever. We flew to Los Angeles, spent a couple of days in Southern California, then spent another couple of days driving up the coast to San Francisco. We turned in our rental car, spent a few days seeing the sights in San Francisco, then took an Amtrak train back to LA. If you ever get a chance to do a trip like this, you won’t regret it.
I was back at home this week making a grocery list and the vacation seemed to have cleared my head a little too well. I wanted to buy groceries for at least five meals but I could only think of two meals to make.  So I typed “what should I make for dinner” into Google and found a hilarious and useful website, called, yep, What The F*@# Should I Make for Dinner?  With all the F-bombs I thought it was just a novelty at first, but after only three minutes I had more than enough ideas to finish my grocery list. There’s a vegetarian and a non-vegetarian section, but I found a couple of my ideas on the non-veg part, so both are worth exploring. The ideas also click over to recipes, but this week, I’m cooking from my own – I just needed the ideas.
Next time I want a cupcake recipe for someone’s birthday, though, I won’t need to type “What the F*@# Should I Make for Dessert” into Google, because I am making these again. They were for Jim’s birthday a couple of weeks ago and were so good. I found the recipe on MidwestVeg.A new cooking goal is to learn to decorate cupcakes to be as pretty as hers.
I made these a little bit differently than she did by using golden flax seeds as an egg replacer and halving the vodka, as I didn’t think it was necessary. I also made only half the buttercream frosting, which was plenty.
White Russian Cupcakes
6 tablespoons Earth Balance margarine
1 tablespoon golden flax seed, ground in the blender
3 tablespoons water
3/4 cup sugar
1 tablespoon vodka
4 tablespoons Kahlua, divided
1-1/4 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
Preheat oven to 350 F. Line a cupcake pan with 12 liners.
With an electric mixer, beat together the margarine, flax seed and water on medium-high speed until the mixture is creamy. Add sugar, vodka and 2 tablespoons Kahlua and beat well, letting the mixer run until the mixture is very creamy and light.
Before measuring the flour, fluff it up in your container with a large spoon. Carefully spoon the flour into measuring cups and use a knife to level the top.  Transfer to a medium bowl, add the baking powder and salt, and stir them together.
Add about a third of the flour mixture and beat on low speed until mostly blended. Repeat with the remaining thirds of flour and milk. Once you begin adding the flour, don’t overbeat the batter; I usually do the last bit of mixing by hand with a big spoon.
Divide the batter among the cupcake liners and bake for 16-20 minutes. The cupcakes are done when the top springs back after you press lightly.
While the cupcakes are warm, drizzle the remaining 2 tablespoons of Kahlua over the top (1/2 teaspoon per cupcake.) Let the cupcakes cool completely before frosting them with:
Kahlua Buttercream Frosting
4 tablespoons Earth Balance margarine
1-1/2 cups powdered sugar
Pinch of salt
About 2 tablespoons Kahlua
Beat the margarine, powdered sugar and salt together on medium-high speed until creamy. Add Kahlua a bit at a time until desired consistency.
Makes 12 cupcakes.

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