Friday, September 2, 2011

Kahlúa Cupcakes

My mother celebrated her birthday last weekend and I was looking for a cake recipe to try. I usually make some variant of a chocolate cake, a devils food cake and a vanilla cake fairly often. But I'm dying to add to my repertoire. I'd like to think that I have started adding to this list by way of these strawberry cupcakes and the pineapple upside down cake. My mum loves all things chocolate, she really doesn't care for fresh cream and fruit kinda cakes. With that in mind, I was browsing through the web looking for suitable options. I remember a while ago, I'd seen some Kahlúa cupcakes on Casey's blog. Casey no longer adds to this blog but, along with her mother, has started her own bakery now; something I hope to do one day. The recipe sounded great, I simply halved it because 24 seemed like a bit too many for just 5 people, the only thing I switched was the cream. I used a non dairy cream instead. The results were perfect, the cupcake was not too sweet and the frosting was just right. And please don't skimp on the frosting, it takes the cupcake to another level altogether. We enjoyed these little gems so much, I know they will make frequent appearances.

Kahlúa Cupcakes
Adapted from: How to Eat a Cupcake
Makes 12 cupcakes

6 tbsp butter
1/4 cup cocoa powder
3/4 cup sugar
1 1/2 tsp vanilla extract
2 small eggs
1/4 cup cold water
1/4 cup Kahlúa
1 1/8 cup all purpose flour
1 1/2 tsp baking soda

Preheat the oven to 170ºC. Insert paper liners in a cupcake pan.

Beat egg whites till soft peaks forms.

Beat the butter, sugar, cocoa and vanilla till light and creamy.

Add the egg yolks and beat well again till it is well incorporated and the mixture becomes light.

In a small bowl, mix the water and Kahlúa.

In another bowl, combine the flour and baking soda.

Add half of the flour mix to the creamed butter-sugar mix and mix well to incorporate. Add half of the Kahlúa and water solution. Mix again. Repeat with the other half of the dry ingredients and finally the remaining Kahlúa and water solution.

Mix till everything is well combined.

Gently fold in the beaten egg whites.

Pour the batter into the cupcake liners.

Bake for 20-25 minutes or until done.

Cool the cupcakes completely before frosting.


Chocolate Kahlúa Whipped Cream

1/2 cup cold heavy cream (I used a non dairy whipping cream)
1/2 tbsp cocoa powder
1/6 cup confectioners sugar (I simply used a cup that measures 1/3 of the cup and halved it)
1 tbsp Kahlúa

Sift the cocoa and the confectioners sugar and keep aside.

Beat the cream till it thickens slightly.

Add the Kahlúa, cocoa and sugar and beat until soft peaks form.

Use this to frost the cupcakes.

(Don't overbeat your frosting or you'll end up with butter. This frosting needs to be kept refrigerated.)


This recipe is linked to -
Sweet Tooth Friday
Friday Potluck
Sweets For a Saturday
Mouthwatering Mondays
Mangia Mondays
A Little Birdie Told Me
Hearth and Soul


11 comments:

  1. Cupcakes look delicious and presentation is very attractive. Great recipe.

    Deepa
    Hamaree Rasoi

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  2. Cupcakes looks so cute and temping.. awesome job dear :)
    Indian Cuisine

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  3. Thank you for your kind words Hari C!

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  4. Oh how I love cupcakes! The frosting especially sounds good.

    Thanks for stopping by sweeth tooth Friday.

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  5. Mhmm I love the taste of Kahlua and chocolate. Great idea to put the Kahlua in the cupcake batter.

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  6. You had me at hello! YUM! Thanks for bringing these treats to Friday Potluck. If it's got Kahlua, I'm bound to love it.

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  7. The cupcakes sound delicious and the Chocolate Kahlua Whipped Cream....I could eat by the spoonful!

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  8. Jenn trust me, I had a hard time not doing that!

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I'd love to hear from you. Reading your wonderful comments just brightens my day!