White Russian Cupcakes v.2

November 13, 2011 at 6:41 PM | Posted in crunkcakes, cupcakes | 12 Comments
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Me, Scott and Husband

Today is my friend’s birthday! (Well technically it’s on Tuesday but who’s counting?)

HAPPY BIRTHDAY SCOTT!

My husband and Scott have been friends since high school. He’s the 6’3″ guy in the middle. Even though he’s actually bending down and I’m on my tippy toes, he’s still WAY taller than me! lol

His girlfriend, Laura, planned a fun filled day at the local park complete with Star Wars theme, bounce house, boce ball, nerf guns, kickball contest, pinata, pizza and ice cream cake. What every 32-turning-33-year-old needs to FORGET he’s turning 33 years old. HA HA!

Of course I was asked to bake cupcakes by special request of the birthday boy. When I asked Laura what flavor she replied with “BOOZE!” *fist pump* I have few different kinds of crunkcakes in my blog but I’ve been wanting to try a new version of my White Russian cupcakes. I knew this was the PERFECT time esp when I mentioned “kahlua?” and Laura said “You read my mind!”

Obviously Laura and I get along really well. Scott is a lucky man.

Pssst Scott. I’d love to bake some wedding cupcakes soooooon. No pressure. hehe

PUBLIC SERVICE ANNOUNCEMENT: Oh and before I get more than a few emails about the weird white thingamabob I’m using to sift the flour in the picture below… It’s a battery powered sifter!! My new favorite kitchen gadget. I LURVE it so much. No more carpel tunnel trying to get the last bit of flour or powdered sugar threw my sifter. And guess what? I’m giving 2 of them away! Courtesy of Amazon.com. More details tomorrow!


White Russian Cupcakes v.2
Recipe adapted from Martha Stewart

Makes 24 cupcakes

INGREDIENTS

For cupcakes
2-1/2 cups all purpose flour
3 tsp baking powder
1/2 tsp salt
1-1/2 cup sugar
12 tbsp butter, room temperature
2 large egg + 2 egg whites, room temperature
1 tsp vanilla extract
1 cup heavy cream*
1/4 cup Vodka (I used Absolut vanilla vodka)
1/4 cup + 4 tbsp Kahlua, divided

* I’ve substituted whole milk with good results. You could probably substitute half-and-half too but I can’t guarantee results since I haven’t tried it in this recipe yet.

For Kahlua Swiss Meringue Buttercream**
5 large egg whites
1 cup + 2 tbsp sugar
2 cups (4 sticks) unsalted butter, room temperature, cut into pieces
2-3 tsp Kahlua, to taste (I used 3 tsp)

** SMBC recipe makes a good amount. You could probably 1/2 the recipe if you use it sparingly for each cupcake but I’m a frosting whore so I like having more vs less.

INSTRUCTIONS

To make cupcakes—
Preheat oven to 350F. Line cupcake pan with paper liners.

In a large bowl, sift flour, baking powder and salt. Set aside. In a stand mixer, fitted with flat beater, beat the sugar and butter until well combined, about 2-3 minutes. Add eggs and egg whites, one at a time, beating on low. Then add vanilla, Vodka and 1/4 cup Kahlua. (Be careful of splashing!) Gradually add flour mixture in 3 additions, alternating with heavy cream in 2 additions, ending with the flour mixture.


Fill each cupcake liner about 1/2 full. Bake for about 17-20 minutes or until a toothpick inserted in the middle comes out clean. While cupcakes are still warm, poke holes with a toothpick and brush cupcake tops with leftover 4 tbsp Kahlua. Remove from pan and cool completely on a wire cooling rack before frosting.

To make Kahlua Swiss Meringue Buttercream–
Place sugar and egg whites in the heat-proof bowl. Set bowl over a pan of gently simmering water, and whisk until sugar has dissolved and egg whites are hot to the touch, about 3 minutes. Test by rubbing the mixture between your fingers; it should feel completely smooth.

Transfer bowl to mixer stand fitted with whisk attachment. Beat on high speed until mixture has cooled completely and formed stiff and glossy peaks, about 8- 10 minutes. Reduce speed to low. Add the butter, one piece at a time, and beat until incorporated after each addition. Don’t worry if the buttercream appears curdled after all the butter has been added; it will become smooth again with continued beating. Add Kahlua and beat just until combined.


Switch to the paddle attachment and beat on the low to eliminate any air pockets, about 5 minutes.

-If using SMBC within a few hours, cover bowl with plastic wrap, and leave at room temperature in a cool environment.
-If not, then store in the refrigerator, up to 3 days. Before using, bring SMBC to room temperature. Beat on the lowest speed with the paddle attachment until smooth, about 5 minutes.

To assemble cupcakes—
Using a Wilton 1M (or favorite star tip), pipe buttercream on each cupcake. I garnished mine with chocolate pearls and silver dragees for some extra bling!

Enjoy!

Husband rating: A
He will always be a cream cheese frosting man but his second favorite is the swiss meringue buttercream. Crunkcakes aren’t really his favorite b/c of past bad booze memories but he really loved this one.

Wifey rating: A+
Holy yum! I’m so glad I decided to make these again with swiss meringue buttercream. I like my whipped cream version but the SMBC turns it up a notch and really punches the “white russian” flavor though.

Other rating: A+
Everyone raved about this cupcake and so many people asked me about the frosting. I’m telling ya! Once you go SMBC, you never go back!

Eggnog+Brandy+Frosting=Merry Christmas!

December 24, 2010 at 12:55 PM | Posted in crunkcakes, cupcakes | 3 Comments

I don’t have much time b/c Hubsy is standing next to me tapping his feet but just in case you haven’t figured out what to bring to Christmas dinner, I thought I’d share what I made for our family. I’m the dessert girl in our family. Always have been always will be. It’s my mission and I accepted. And when it came time to bake some sugar-licious for the fam, I decided that this year we’re all gonna get crunked!

I want to wish my readers a VERY merry Christmas and Happy New Year.

Be safe. Eat too much. But don’t drink your eggnog and drive… unless it comes in cupcake form.

xo


Holiday Nog Crunkcakes
Recipe adapted from Cupcakes by Shelly Kaldunski

Makes 18 cupcakes

INGREDIENTS

For vanilla cupcakes
2-1/2 cups AP flour
3 tsp baking powder
1/2 tsp salt
1-1/2 cup sugar
12 tbsp (1-1/2 sticks) butter, room temperature
2 large egg + 2 egg white, room temperature
2 tsp vanilla extract
1 cup milk (I used half-and-half instead)

For Eggnog Buttercream
1/2 cup solid vegetable shortening
1/2 cup (1 stick) butter, room temperature
1 lb (~4 cups) powdered sugar, sifted
1/4 cup brandy eggnog* (I used Christian Brothers holiday nog)
1/2 teaspoon vanilla extract
1/4 teaspoon nutmeg
Pinch ground cinnamon
cinnamon sticks, cut in 1″ pieces, for garnish

* I prefer brandy but you could also use bourbon, whiskey or rum eggnog too. If you want to make this a virgin buttercream then you can substitute with regular non-alcoholic eggnog. But why? lol

INSTRUCTIONS

To make cupcakes—
Preheat oven to 350F. Prepare cupcake pan with paper liners.

In a large bowl, sift flour, baking powder and salt. Set aside. In a stand mixer, fitted with flat beater, beat the sugar and butter until well combined, about 2-3 minutes. Add egg and egg white, one at a time, beating on low.

Then add vanilla. Gradually add flour mixture in 3 additions, alternating with milk in 2 additions, ending with the flour mixture.

Fill cupcake liners about 1/2-2/3 full. Bake for about 17-20 minutes or until a toothpick inserted in the middle comes out clean. Remove from pan and cool completely on a wire cooling rack before frosting.

To make Eggnog Buttercream—
In a stand mixer, fitted with a flat beater, cream shortening and butter.

Gradually add powdered sugar, 1/2 cup at a time, at low speed, beating to combine. If you want to increase speed, be careful of powdered sugar explosions! How do I know this? Let’s just say I’m not sure if all 1lb of sugar got in the mixing bowl or my floor, counter, hair, shirt, face…

Slowly add eggnog until buttercream. If you wanna taste test a little eggnog while you’re at it, ya know, for quality control, that’s acceptable too. Add vanilla extract and stir to combine.

Add nutmeg and cinnamon and mix until light and fluffy. Using a Wilton 1M (or your favorite star tip) frost cupcakes. Sprinkle with some cinnamon (or nutmeg) and garnish with a cinnamon stick.

ENJOY!

Husband rating: A
He really enjoyed the eggnog flavor but said next time I need to add more nutmeg. He’s a nutmeg freak!

Wifey rating: A+
I don’t usually like eggnog but I could eat this eggnog buttercream by the truckload! It was SO good. I’m not a nutmeg lover like my husband so I thought the amount of nutmeg was just right. I might add more cinnamon next time though.

Other rating: A+
Everyone was a fan. Even the ones that said they don’t like to drink eggnog. I think my FIL said it best. “This cupcake is over the top delicious!” haha

The Dude’s favorite cupcake

May 5, 2010 at 12:19 AM | Posted in crunkcakes, cupcakes | 24 Comments
Tags: , ,

You can’t celebrate Cinco De Mayo without a crunkcake right? Whew! Glad we agree.

Luckily one of my favorite clients couldn’t agree more. He even let me pick the boozed up cupcake to make for his Cinco De Drinko party. Now that is one awesome client. There are so many different recipes that I have saved in my drafts waiting to be tested out so I didn’t have a shortage to choose from. Although sometimes having too many choices isn’t a good thing for me. I’m SO indecisive! There’s margarita cupcakes, rum+coke cupcakes, strawberry daiquiri cupcakes, long island ice tea cupcakes, martini cupcakes, cosmopolitan cupcakes, tequila sunrise cupcakes, whiskey sour cupcakes … The list goes on and on.

But finally it wasn’t the holiday that inspired me. It was my dear friend, RP, that came to mind when I created these cupcakes. If you don’t know why they are THE DUDE‘s favorite cupcake well… I guess you just won’t get it. But I know my friend, RP, will and that’s all that matters. Please send her good vibes tomorrow. She’s going in for back surgery. And since she’s always the eternal optimist she tells me “… it aint no thang” but I’ll be thinking of her anyways, wishing her a speedy recovery while eating one of these cupcakes. Love you girl. Kisses to Lily.

PS- Cupcake Hero::April roundup + WINNER will be posted tomorrow.

PPS- Friends don’t let friends drive drunk. Be safe.

Come back soon now ya hear.

White Russian Cupcakes
Recipe adapted from How To Eat A Cupcake

Makes 12 cupcakes

INGREDIENTS

For cupcakes—
1-1/4 cups AP flour
1-1/2 tsp baking powder
1/4 tsp salt
3/4 cup sugar
6 tbsp butter, room temperature
1 large egg + 1 egg white, room temperature
1 tsp vanilla extract
1/2 cup whole milk
1/8 cup Vodka
1/8 cup + 2 tbsp Kahlua

For Kahlua Whipped Cream—
1 cup heavy whipping cream
2 tbsp powdered sugar
1 tbsp Kahlua

chocolate shavings, garnish

INSTRUCTIONS

To make cupcakes—
Preheat oven to 350F. Line cupcake pan with paper liners.

In a large bowl, sift flour, baking powder and salt. Set aside. In a stand mixer, fitted with flat beater, beat the sugar and butter until well combined, about 2-3 minutes. Add egg and egg white, one at a time, beating on low. Then add vanilla, 1/8 cup Vodka and 1/8 cup Kahlua. (Be careful of splashing!) Gradually add flour mixture in 3 additions, alternating with milk in 2 additions, ending with the flour mixture.

Bake for about 17-20 minutes or until a toothpick inserted in the middle comes out clean. While cupcakes are still warm, poke holes with a toothpick and brush tops with leftover 2 tbsp Kahlua. Remove from pan and cool completely on a wire cooling rack before frosting.

To make whipped cream—
Chill mixing bowl in the refrigerator for 10-15 or freezer for 5 minutes. (You don’t have to chill the bowl if you are short on time but I find that a chilled bowl helps when whipping the cream.)

In a stand mixer fitted with the whisk attachment, beat on medium-high speed until heavy cream becomes thick. Add powdered sugar and Kahlua and continue to beat until you get stiff peaks. Try not to overbeat! You don’t want butter.

To assemble cupcakes—
Using a Wilton 1M (or favorite star tip) pipe the Kahlua whipped cream on each cupcake. Garnish with chocolate shavings.

ENJOY!

Wifey rating: A
I love Kahlua! iIt was definitely the right decision to add Kahlua+vodka to the cake batter as well as brush more Kahlua on top. I like whipped cream but I think it would have been an A+ if I had made Kahlua Swiss Meringue Buttercream instead. Next time…

Husband rating: A
He has a slight aversion to alcoholic desserts. Too many past drunk college days but he really enjoyed the flavor of the cake and whipped cream. When I mentioned trying with buttercream next time, he said he preferred the lighter whipped cream option. He’s not a frosting freak like me. Oh well… more for me!

Other rating: (Will update later)

Pina Colada Cupcakes

January 31, 2010 at 10:03 PM | Posted in crunkcakes, cupcakes | 15 Comments

I’m kind of the unofficial room mom for my Hubs’ history department.

In short. I provide the snacks for their weekly meetings.

But you won’t find me buying fruit juice boxes and snack size bags of cheetos for them. Heck no! I’d have a full on revolt on my hands. These are adults. They need adult snacks. So I bake cupcakes. Not just regular ol chocolate or vanilla though. They get crunkcakes! And if I have any readers that are teachers… You can understand why they NEED a little crunk by the end of their day. Know what I’m saying?!! But don’t worry. It’s hardly enough to get you drunk. The teachers are still smarter than your 12th grader. *snort*

In other news.

I’M AN AUNTIE! *squeal*

My twin nieces, Allison and Whitney, were born yesterday at 4:01pm. They are both pink and healthy! Mom+dad are exhausted but doing well too. Thanks to all for your T+P. I truly believe it made a HUGE difference in their current well being.

Let’s celebrate with a round of pina coladas! On me…


Recipe adapted from From Scratch

Makes 12 cupcakes

INGREDIENTS

For pineapple & coconut cupcake
1-1/3 cups all-purpose flour
1-1/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp table salt
4 tbsp (1/2 stick) unsalted butter, room temperature
2/3 cup granulated sugar
2 large eggs, room temperature
1 large egg yolk, room temperature
1-8oz can crushed pineapple in juice, well drained, juice reserved (I used about 1/2 cup)
1/3 cup of the reserved pineapple juice
1/3 cup sweetened coconut

For coconut creme filling
1 pkg (3-1/2oz) Jello instant vanilla pudding
1 tsp coconut extract

[Note: You won't use all the filling. Save the leftovers for an after school snack or double the "cake" recipe to make 24 cupcakes.]

For pineapple rum whipped cream
1-1/2 cups heavy whipping cream
1-3 tsp pineapple rum, to taste (I used Captain Morgan)
2 tbsp granulated sugar

1/2 cup sweetened coconut, toasted*, garnish

*I toast in my skillet on medium-high heat but don’t walk away! It happens fast. Or you can bake in a 350F oven for 8-10 mins.

INSTRUCTIONS

To make cupcake—
Preheat oven to 350F. Prepare cupcake pan with liners.

In a separate bowl, sift the flour, baking powder, baking soda and salt. Set aside.

In a stand mixer, fitted with a flat beater, combine butter and sugar and beat on medium-high speed until fluffy. Add the eggs and egg yolk one at a time and beat well after each addition. Decrease to low speed and add the crushed pineapple. Beat in the flour mixture in 3 additions, alternating with the pineapple juice, beginning and ending with the flour mixture. Fold in the coconut.


Fill cupcake liners about 1/2-3/4 full. Bake for about 20-22 mins or until toothpick inserted in the center comes out clean. Cool completely before frosting.

To make coconut cream filling—
Make pudding as directed on the box. Add 1 tsp of coconut extract.

To make whipped cream—
In a stand mixer, using the whisk attachment, whisk together heavy cream and sugar on low until you have stiff peaks. (Hint: Turn bowl upside down and if whipped cream doesn’t fall out, it’s stiff.) Fold in pineapple rum to taste.

To assemble cupcakes—
Remove the center of cupcake using the cone method. Add about 1-2 tbsp of coconut creme filling. Trim down cupcake top and replace over the filling. Using a Wilton 1M (or favorite star tip), pipe pineapple rum whipped cream on cupcake. Garnish with toasted coconut.

ENJOY!

Husband rating: A
He has a sweet tooth but more of a chocolate sweet tooth. Any other dessert he doesn’t like it too sweet so this cupcake was great for him. He loved the filling and thought the whipped cream was a nice light topping.

Wifey rating: A-
I like the pineapple+coconut “cake” but it’s not sweet enough for my sweet tooth. Maybe if I make this cupcake again I’ll make a buttercream or cream cheese frosting to bump the sweetness factor up a notch.

Other rating: A
All of Hubs’ coworkers raved that they knew it was a pina colada cupcake from the first bite. I received many compliments for the coconut cream filling. One coworker that is allergic to coconut ate one too! He said the rash would be worth it later. HA HA!

Chocolate Caramel Candy Corn Infused Crunkcakes

November 6, 2009 at 11:34 PM | Posted in crunkcakes, cupcakes | 12 Comments
Tags: , ,

Now I know that most people love Halloween for the scary movies, trick-or-treating and/or excuse to dress like a skanky nurse wear a costume but one of the things that I love about Halloween are all the post-Halloween candy sales. HA! And for better or worse, you better believe, I stock up!

This year I was introduced to caramel candy corn and even though my waistline isn’t appreciating it, I am addicted. Damn you Erin! *shaking fists violently* Since I went a tad overboard with hoarding all the caramel candy corn I could find come November 1st, I decided to brainstorm ways to use it up.

And what better way than to add some booze!

PS- Only 9 more days until Cupcake Hero::November is due! What are you waiting for? Break out the Skippy and bake! Also thanks for all comments and emails regarding Cupcake Hero::October’s tie. You’ve all helped me come up with a solution that I hope will make all parties happy. Stay tuned.


Recipe adapted from Cupcakes by Martha Stewart and Yum Sugar

Makes about 24 cupcakes

INGREDIENTS

For chocolate cupcakes
1-1/2 cups all purpose flour
3/4 cups unsweetened Dutch process cocoa powder (I used E. Guittard unsweetened red dutch process cocoa)
1-1/2 cups sugar
1-1/2 tsp baking soda
3/4 tsp baking powder
3/4 tsp salt
2 large eggs
3/4 cup buttermilk
3 tbsp vegetable oil
1 tsp vanilla extract
3/4 cup warm water (I used 1/2 cup instead)

For candy corn vodka swiss meringue buttercream*
5 large egg whites
1 cup + 2 tbsp sugar
2 cups (4 sticks) unsalted butter, room temperature, cut into pieces
2-3 tsp of candy corn vodka, to taste (see recipe below)

* SMBC recipe makes a good amount. You could probably 1/2 the recipe if you use it sparingly for each cupcake but I’m a frosting whore so I like having more vs less.

For candy corn infused vodka
1/3 cup candy corn
1 cup vodka (I used Absolut vodka)

INSTRUCTIONS

To make cupcakes—
Preheat oven to 350F. Prepare cupcake pan with liners.

Using an electric mixer on medium speed, combine flour, cocoa, sugar, baking soda, baking power and salt. Reduce speed to low and add eggs, buttermilk, oil, vanilla extract and water.

Fill cupcake liners about 1/2-2/3 full. Bake for about 17-20 minutes or until toothpick inserted in center comes out clean. Let cupcakes cool completely before frosting.

To make candy corn vodka—
Combine candy corn and vodka in an airtight container for at least 3 hours, then strain. Discard any candy corn chunks.

To make buttercream—
Place sugar and egg whites in the heat-proof bowl. Set bowl over a pan of gently simmering water, and whisk until sugar has dissolved and egg whites are hot to the touch, about 3 minutes. Test by rubbing the mixture between your fingers; it should feel completely smooth.

Transfer bowl to mixer stand fitted with whisk attachment. Beat on high speed until mixture has cooled completely and formed stiff and glossy peaks, about 10 minutes. Reduce speed to low. Add the butter, one piece at a time, and beat until incorporated after each addition. Don’t worry if the buttercream appears curdled after all the butter has been added; it will become smooth again with continued beating. Add candy corn vodka, and beat just until combined.

Switch to the paddle attachment, and beat on the low to eliminate any air pockets, about 5 minutes.

To assemble cupcakes—
Using a Wilton 1M (or favorite star tip), pipe buttercream on each cupcake. Top with a caramel candy corn.

ENJOY!

Husband rating: A/A-
He’s not a fan of alcoholic laced desserts. Too many alcohol induced hangover memories from his wilder days. But he said even though he could taste the vodka in the buttercream, the caramel taste was a stronger complement that he actually enjoyed.

Wife rating: A/A+
If you like vodka, you’ll love caramel candy corn vodka. If you like frosting and booze (like me!), you’ll LOVE caramel candy corn vodka swiss meringue buttercream. Add in a Martha chocolate cupcake and it’s almost the perfect food. Amen.

Other rating: (will update later)

Iron Cupcake #3: [Soda Pop]

April 19, 2009 at 5:50 PM | Posted in crunkcakes, Iron Cupcake | 68 Comments

Can I tell you something? Just between you and me…

I am kinda fussy about blog events. It’s a love-hate relationship thing. I love participating but I hate having deadlines. I always seem to just make it or just miss it. Story of my life. Oh…? and I rarely participate in blog events that don’t inspire me. What’s the point of participating if you aren’t inspired right? Uninspired work is never your best work.

So I am glad I was immediately inspired by this month’s Iron Cupcake ingredient challenge. I think I started brainstorming the minute I got the email. (Isn’t that right, twitter followers? *wink*) I knew right away I’d be doing a crunkcake. If you didn’t know it already. It’s kind of my thing. Baking with alcohol is always fun and there are so many yummy alcoholic drinks with soda. Am I right? Of course I am.

Since rum is my hard liquor of choice…

PS. While googling for Coke cake recipe I found this fun Coca-Cola© factoid website. Guaranteed hours of “Seriously?” <— At least that’s what I said more than a few times outloud. LOL

Thanks to IC’s sponsors this month—
* A creation by FRUITFLYPIE, http://www.etsy.com/shop.php?user_id=16748
* cupcake earrings from LOTS OF SPRINKLES at http://www.etsy.com/shop.php?user_id=6057281
*Sweet Cuppin’ Cakes Cupcakery, http://www.acupcakery.com/
* CAKESPY, http://www.etsy.com/shop.php?user_id=5243382
* HEAD CHEFS by FIESTA PRODUCTS, http://www.fiestaproducts.com
* HELLO CUPCAKE by Karen Tack and Alan Richardson, http://blog.hellocupcakebook.com
* JESSIE STEELE APRONS http://www.jessiesteele.com
* TASTE OF HOME books, http://www.tasteofhome.com
* A tshirt from http://www.upwithcupcakes.com/
* 1-800-Flowers, http://www.1800flowers.com


Just ignore the empty glass of rum and coke, k?
Rum and Coke Cupcakes
Recipe adapted from The Coca-Cola Company & Take The Cannoli

Print this recipe

Makes about 30 cupcakes

INGREDIENTS

For cola cupcakes
2 cups AP flour
2 cups sugar
1 cup (2 sticks) margarine (I used unsalted butter instead)
1 cup Coca-Cola©
3 tablespoons cocoa
1/2 cup buttermilk
2 eggs, room temperature
1 teaspoon baking soda
1 teaspoon vanilla
1-1/2 cup mini marshmallows (I used about 15 jumbo marshmallows)

For brown sugar rum IMBC
1-1/4 cup brown sugar
2/3 cup water
5 eggs whites
1 lb (4 sticks) butter, unsalted and softened
1 tsp vanilla
2 tbsp dark rum* (I used 3 tbsp of Myer’s Original Dark for a little extra kick)

IMBC = italian meringue buttercream
* You could substitute with 4 tbsp rum extract too

INSTRUCTIONS

To make cupcakes—
Preheat oven to 350 degrees. Line pan with cupcake liners.

In stand mixer fitted with a flat beater, combine flour and sugar; set aside. In saucepan, combine margarine, cola and cocoa and bring to a boil.


[NOTES: I decided it would be fun to melt the marshmallows with the cola mixture instead.]

Remove pan from heat and pour over flour and sugar. Mix thoroughly to combine. Add buttermilk, eggs, baking soda, vanilla and miniature marshmallows. Mix well.

Fill cupcake liners about 1/2-2/3 full and bake for about 17-20 minutes or until toothpick inserted in center comes out clean. Let cool before frost.

[NOTES: Don't worry if batter seems a little thin. It will bake up fine.]

To make IMBC—
In a small saucepan, combine brown sugar and water and bring to a boil. Boil until sugar has reached soft-ball stage (235º-240ºF).

While sugar boiling, place egg whites into a clean, stainless-steel mixer bowl. Using the whip attachment, beat on low speed until foamy. Raise the speed to medium high and whip until stiff.

With the mixer running, add your brown sugar syrup slowly into the beaten egg whites in a steady stream. Continue beating on high speed until the mixture has cooled down, about 3 minutes.


Keep the mixer running and add butter 1 tbsp at a time. Add vanilla and rum. (Don’t worry if buttercream starts to look curdled. Just keep beating until buttercream is smooth and creamy, about 3-5 minutes.)

ENJOY!

Husband rating: N/A
He’s not a big alcohol in desserts person so he opted out.

Wifey rating: A/A-
I love the brown sugar rum buttercream. So smooth, silky, caramel delicious and rum-tastic! The coca cola cake is an interesting flavor. It’s not my favorite “cake” recipe but it went really well with the rum buttercream b/c you could taste the hint of coke in the cake.

Other rating: A
I made these cupcakes for my BIL’s birthday. He’s more of a wine lover (he prefers red over white) than hard liquor but when he does drink, it’s a good ol fashion rum and coke so he thought the cupcakes were awesome. Many of our friends commented that it totally reminded them of a rum and coke. I got many compliments especially on the buttercream.

Jello Shot Cupcakes

March 11, 2009 at 7:36 AM | Posted in crunkcakes, cupcakes | 107 Comments

I have 2 confessions.

(1) Me and strawberry jello shots were BFF in high school before he made me puke in my friend’s boyfriend’s car. We broke up that night.
(2) Apparently I don’t know how to make jello.

If you follow me on Twitter, you probably read that I had a heck of a time making J-E-L-L-O over the weekend. Sounds easy enough. Just powder, boiling water, cold water and then set for 3-4 hours. You couldn’t get any more easier than that. Heck I even decided to play it safe and let it chill overnight.

But the next morning it was soup. Slushy jello soup.

Besides all the incoherent curse words I didn’t know what to say. I followed the directions. Even my husband can make jello. Let me repeat… my husband. That just makes my failure even more lame. Maybe I was too overconfident in my jello making abilities. What else could I do but try again? I couldn’t let the jello win. CB don’t play that.

So I drove back to the grocery store, picked up some more jello boxes and made my husband do round 2 while I watched with hawk eyes to see what I did wrong. He did the exact same thing! …and in 3 hours it was perfect and jiggly like jello should be. What gives?

You know who I blame? I blame the cheaper generic store brand that I bought the first time. Yeah that’s right! It certainly wasn’t the jello maker. No sirree bob.

Note to self: Buy Jello brand. Pay the extra $.13 per box. It’s worth it.

PS. Please check out the link to Food Librarian’s blog for AWESOME pictures of the broken glass jello garnish inspiration. Mine didn’t even come close to doing it justice.

PPS. Yes, I used a cake mix. So sue me. I needed easy after the heartbreaking jello fiasco but you could easily use your favorite scratch vanilla recipe too.


Recipe adapted from Food Librarian & Kraft Foods

Print this recipe

Makes about 24 cupcakes

INGREDIENTS

For jello shot cupcakes
1 pkg. white cake mix
1 cup boiling water
1 pkg. (3 oz.) Jello Gelatin, any red flavor (I used strawberry)
1 cup Malibu coconut rum

For whipped cream
3 cups whipping cream
2 tsp vanilla extract
4 tbsp granulated sugar

For “broken glass jello” garnish
4 small boxes (3 oz. each) of Jell-O (I used strawberry, blackberry, lime, lemon)
1 (14 oz.) can sweetened condensed milk
2 envelopes unflavored gelatin

INSTRUCTIONS

To make cupcakes—
Prepare cake batter and bake as directed per box for cupcakes.

Fill cupcake liners about 1/2-2/3 full and bake for about 18-20 minutes. Remove from oven and poke holes in the cupcakes with a fork or toothpick.

In a separate bowl, stir boiling water into jello powder until completely dissolved, about 2 minutes. Add rum. Spoon over cupcakes. (Don’t be shy with the jello. Be generous! 2-3-4 spoonfuls!) Let cool before frosting with whipped cream.

To make whipped cream—
Place the heavy cream, sugar and vanilla into the bowl of a stand mixer. Using the whisk attachment, whisk together on low until stiff peaks are formed. Change to medium speed and whisk until thick.

To make garnish—
Make jello per package instructions for each flavor. After chilling for 4 hours (or overnight), cut them into small blocks.

Carefully mix the blocks in a 9 x 13 pan. In a separate bowl, sprinkle 2 envelopes unflavored gelatin into 1/2 cup cold water. After the gelatin blooms (thickens), add 1-1/2 cup boiling water and dissolve. Add condensed milk. Stir and cool. Pour cooled milk mixture over jello and chill overnight.

Cut into blocks and garnish on top of cupcakes.

ENJOY!

Husband rating: A
Even though he has an aversion to alcohol, he loves coconut rum so I knew it was a winner when he said “now this is my kind of crunkcake”.

Wifey rating: A
Love the white cake with the mix of strawberry and coconut rum. Such a yummy flavor. Maybe next time I’ll make a strawberry-rum buttercream instead of whipped cream though but if you’re looking for a light frosting the whipped cream was very nice. The garnish was my favorite part though. So pretty and tasty!

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