Ingredients Jump to Instructions ↓

  1. 300g sugar

  2. 85g sour cream

  3. 2 tbsp mayonnaise

  4. 30ml coffee liqueur

  5. Small chocolate pearls

  6. Chocolate cigarettes

  7. Gold dust

  8. 57g butter

  9. 60ml gold top milk

  10. 310g flour

  11. 8 tbsp vanilla instant pudding mix

  12. 1 tbsp baking powder

  13. 1/4; tsp bicarbonate of soda

  14. 1/2; tsp salt

  15. 5 whole eggs

  16. 2 tsp vanilla essence

  17. 250ml (1 cup) milk

  18. Vodka

  19. 1.8kg butter, softened

  20. 227g high ratio shortening

  21. 880 icing sugar, sifted

  22. 4 tbsp vanilla essence

  23. 2 tbsp lemon essence

  24. 1 tbsp mocha paste

  25. 4 tbsp cherry liqueur

  26. 60ml Irish liqueur

  27. 50ml coffee liqueur

  28. 1 tbsp vodka

  29. 148ml double cream

  30. 118ml Irish liqueur

Instructions Jump to Ingredients ↑

  1. White Russian Cupcake Preheat the oven to 150C. Prepare a cupcake pan with 24 cupcake liners.

  2. Combine the cake flour, pudding mix, baking powder, baking soda, and salt in 1 medium bowl. Crack the eggs into a second bowl and add the vanilla extract. Measure the milk and half-and-half into a third bowl. In a 5-quart mixer with a paddle attachment, cream the butter until fluffy. Stop the mixer and scrape down the sides with a spatula. Turn the mixer on first speed, add the sugar, and mix until fluffy. Add the eggs 1 at a time. Scrape down the bowl. Add the sour cream and mayonnaise and incorporate completely. Scrape down the bowl. Add the dry ingredients, alternating with the wet. You will start and end with the dry ingredients. Mix the coffee liqueur and mocha paste into the batter until smooth and no lumps are present.

  3. Using a 2-ounce ice cream scoop, scoop 2 ounces of batter into the cupcake liners. Bake for 18 minutes. Insert a skewer into the cupcake, if it comes out clean they are ready to be removed from the oven. Let cool for 20 minutes.

  4. Scoop out the center of the cooled cupcakes with a melon baller. Fill a piping bag with Irish Cream Filling and cut a small hole at the end of the bag to allow the filling to be piped into the hollowed out center of cupcake. Fill all the cupcakes with about 1/2 ounce of filling.

  5. To Assemble:

  6. Place a round tip #809 into a large piping bag. Fill the piping bag with Irish Buttercream. Generously pipe about 1 ounce buttercream onto each cupcake. Garnish each cupcake with 4 or 5 small chocolate pearls and a chocolate cigarette. Mix equal parts gold dust with vodka to make an edible gold paint. Using a small round brush, paint the ends of the chocolate cigarettes. The edible paint will dry leaving behind the gold dust.

  7. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

  8. Irish Buttercream:

  9. In a 5-quart mixer with the paddle attachment, cream the butter and shortening together. On first speed, add the sifted powdered sugar to the bowl in 3 parts. Let each part incorporate into the butter mixture before adding the next. After adding all the sugar, put the mixer on the fourth (highest) speed and mix for 8 to 10 minutes. The buttercream will begin to gain volume and look white and fluffy. Once you bring the buttercream to full volume, add the extracts and the mocha paste. Lastly, add the liqueurs and vodka and incorporate completely.

  10. The longer you let it mix, the more volume you will have. If the buttercream is airy and shows a lot of holes, add a small amount of warm water and mix well.

  11. Irish Cream Filling:

  12. In a 5-quart mixer with the paddle attachment, add the double cream and whip to full volume. Add the Irish liqueur and, on first speed, fold in the liqueur until completely incorporated.


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