Vodka Amaretto Cupcakes

Cupcakes: 
1 1/4 c. flour
1 1/2 tsp. baking powder
1/4 tsp. salt
3/4 c. sugar
6 Tbsp. butter, softened
1 egg
1 egg white
1 tsp. vanilla
2 Tbsp. vodka
2 Tbsp. amaretto
1/2 c. milk

Frosting:
1 stick of butter, softened
3 c. powdered sugar
3-4 Tbsp. amaretto

Preheat oven to 350 F.

Line a cupcake pan with paper liners. Set aside.

To make the cupcakes: In a bowl, mix the flour, baking powder, and salt together. Set aside.

In a large bowl, cream the sugar and butter.

Add in the egg and egg white, one at a time. Mix between additions.

Add in the vanilla, vodka, and amaretto. Mix.

Add the flour mixture to the wet mixture in 3 additions, alternating with the milk in 2 additions, and ending with the flour mixture.

Scoop the mixture into the cupcake pan until about 3/4 of the way full.

Bake 17-19 minutes. Check with a toothpick to make sure the insides are baked through.

Remove from pan and cool on a wire rack. Make sure the cupcakes are cooled completely before frosting.

To make the frosting: Beat the butter until creamy.

Add the powdered sugar 1 cup at a time, beating until combined.

Add amaretto 1 tablespoon at a time until the desired consistency.

These cupcakes are amazing, and I will be making them again. Definite crowd pleaser.

Here's a link to the recipe I adapted: www.bakedperfection.com/2011/01/white-russian-cupcakes.htmla

White Mocha Cupcakes

Cupcakes:
1/2 c. coffee, strongly brewed
1 1/2 tsp. espresso powder

Cupcakes!

1 1/3 c. flour
1/3 c. unsweetened cocoa powder
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 c. milk
1 tsp. vanilla extract
1/2 c. butter, room temperature
1/2 c. sugar
1/2 c. brown sugar, packed
1 egg, at room temperature
chocolate covered espresso beans, optional
coffee straws, cut in half, optional

White Chocolate Frosting:
6 oz. white chocolate, chopped or grated (not vanilla chips!)
1 c. heavy whipping cream

Frosted cupcakes

To make the cupcakes: Mix the espresso powder into the brewed coffee until dissolved; set aside to cool to room temperature.

Preheat the oven to 350 degrees F. Line a standard-size muffin tin with paper liners.

Whisk together the flour, cocoa powder, baking powder, baking soda and salt in a large bowl.

In a separate bowl, beat the butter and both sugars together on medium-high speed until light and fluffy, about 2-3 minutes. Add the egg and beat until combined.

In a measuring cup, combine the milk, brewed coffee mixture and vanilla. Slowly add in the flour mixture, alternating with the coffee mixture, ending with the flour mixture.

Cupcakes with straws and beans

Divide the batter evenly between the 12 liners. Bake for 17-20 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Cool completely before frosting cupcakes.

To make the frosting: In a small saucepan over medium heat, combine the white chocolate and 1/2 cup of the cream. Stir until the chocolate has melted and the mixture is smooth. Remove from the heat and let cool for 30 minutes or until thickened, stirring once or twice. 

In a small bowl, beat the remaining 1/2 cup of cream with an electric mixer until stiff peaks form. Fold the whipped cream into the white chocolate mixture. 

White Mocha Cupcake

Pipe or spread onto the top of the completely cooled cupcakes. Top each frosted cupcake with a chocolate covered espresso bean, if you so desire. Enjoy. 

Makes 12-14 cupcakes. 

Here's a link to the original cupcake recipe: http://www.browneyedbaker.com/2010/08/13/mocha-cupcakes-with-espresso-buttercream-frosting/

You can find the white chocolate recipe elsewhere on my blog: http://trinitywolf3.blogspot.com/2010/08/guinness-black-and-white-chocolate.html