White Russian Cupcakes
INGREDIENTS
For the cupcakes:
1 ¼ cup flour
2 teaspoons baking powder
¼ teaspoon salt
¾ cup white sugar
6 tablespoons butter, room temperature
1 large egg
1 egg white
1 tsp vanilla
1 oz Iceberg Vodka
1 oz Irish cream/baileys
½ cup milk
For the buttercream icing
½ cup butter, room temperature
3 cups icing sugar
¼ teaspoon salt
3 tablespoons Irish cream
1 tablespoon Iceberg vodka
1 tablespoon milk
DIRECTIONS
Preheat the oven to 350F,
line a cupcake pan with papers Whisk together flour, baking powder and salt.
In a separate bowl use a hand mixer to whip the sugar and butter until smooth.
Add in the egg and egg white to the butter mixture, continuing to whip until smooth.
Add the vanilla, Iceberg vodka and Irish cream, mix to combine.
Add the dry ingredients to the bowl in 3 parts, mixing by hand to combine.
Fill cupcake liners ¾ full, bake for 18-20 min (check for doneness with a toothpick!)
Let cool completely before icing.
To make the buttercream icing:
Using a hand mixer,
beat together all ingredients in a bowl.
If a thinner consistency is required add more milk in 1 tsp increments
