My husband LOVES the move The Big Lebowski. I think that it may very well be the reason why my husband LOVES white russians. When we go out to eat, it’s his dessert drink…on the side of a good creme brulee. He’s a total sucker for a creme brulee.
Anyway, he was griping that I was baking all these cupcakes for other people, but didn’t make him any. I’m usually telling him “Hun, the recipe only made 24 and I can’t send an uneven number of cupcakes” and then he pouts.
So, during my lunch break one day, I decided to surprise the hubs and make him a cupcake that would pay homage to his beloved white russian.
This recipe uses a swiss meringue buttercream. It was my first time making one (even though I posted the coconut cupcakes recipe already, I made these before I made those). If you’re not familiar piping this kind of frosting, let me give you a piece of advice
Practice on something other than your cupcake first. I had so many sad looking cupcakes! ha
I would start in the middle and once I made my way to the outer layer, my frosting got stuck and the whole cupcake started to turn with it. I was laughing my butt off in frustration. Anyway, I’m wiser now and feel confident that I can pipe the hell out of some SMB
Anyway, this cake is booooooozy…If you want it to be. I actually found that the Kahlua cake was my favorite part and I NEVER drink Kahlua.
To save yourself some time, make the ganache ahead of time
Vodka White Chocolate Ganache
250g White Chocolate, crushed up
2/3 c. Heavy Whipping Cream
2 T. Unsalted Butter
6 T. Good Quality Vodka (I used Kettle One)
1) Place your chocolate into a small bowl and set aside
2) In a small saucepan, heat the cream and butter until it reaches a slight simmer
3) Pour mixture over crushed chocolate and let it set for 5 minutes
4) Stir mixture until smooth and add the vodka
5) Chill ganache in the fridge for at least an hour. I actually blasted mine in the freezer for 15 minutes of that hour
1 c. AP Flour
1/2 tsp. Baking Powder
1/4 tsp. Baking Soda
2 tsp. Instant Coffee (I used Folgers)
1/2 c. Kahlua
3/4 c. Baker’s Sugar
110g Unsalted Butter, softened
2 Large Egg Whites
1/3 c. Milk
Pinch of Kosher Salt
1) Preheat your oven to 350 degrees. Line a muffin tin with 12 cupcake liners
2) In a small bowl, whisk together the flour, salt, baking soda, and baking powder.Shove it to the side
3) In another bowl, or your measuring cup if you’re like me, whisk together the Kahlua and coffee. It takes a while for the coffee granules to dissolve.
4) In the bowl of your standup mixer, with the paddle attachment affixed, beat the butter until fluffy, about 2 minutes.
5) Add the sugar and mix for another minute
6) While the mixer is still going, add the egg whites, one at a time until it’s all nice and combined.
7) Now, alternate adding the remaining ingredients (milk, flour mixture, and Kahlua/Coffee). Mix until well combined, but don’t overmix
8) Fill cupcake liners about 3/4 of the way and bake those suckers for 20 minutes. Your cupcake tester should come out clean.
9) Remove from muffin tins and cool COMPLETELY on wire racks.
10) Once cooled, cut out a small hole in the center of each cupcake
11) Spoon in (or pipe in) a nice amount of the white chocolate ganache into the small holes you’ve cut out.
Kahlua Swiss Meringue Buttercream
250g Unsalted Butter
6 T. Kahlua
1/2 tsp. Freshly Brewed (Strong) Coffee (see note below)
2 Large Egg Whites
120g Baker’s Sugar
1) Grab a small pot and get some water hot and simmering.
2) In a heatproof bowl, add the sugar and egg whites. Place the bowl of the simmering water and whisk
3) And whisk
4) And whisk
5) Seriously, whisk for about 6-8 minutes. The sugar should be COMPLETELY dissolved
6) Pour mixture into the bowl of your standup mixture, with the whisk attachment affixed, and whisk for 5 minutes on high. It’ll give you a break from whisking by hand.The bowl should be cool to the touch, btw
7) At medium speed, continue whisking and add butter, one piece at a time, ensuring that the piece you just added has been incorporated completely
8) Keep whisking and get past the stage that it looks like all hope is lost. Just keep going until it’s fluffy again
9) BOOZE TIME! Add the Kahlua and coffee. Mix until combined. Taste it. Does it taste boozy enough? If not, add more Kahlua
10) Fill a piping bag with the buttercream, with your favorite tip (I used wilton 2D) and pipe a nice lil swirl on top of each of your cupcakes.
To make a strong coffee, I took 6 oz. hot water and dissolved 4 T. instant coffee powder. From that, I took the 2 tsp. coffee. Reserve the extra for another recipe (like Tiramisu cupcakes 😉 )
Source: Icing Bliss