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Nutrition Facts

Serving Size 1 (74g)

Recipe makes 22 servings

Calories 288
Calories from Fat 164 (56%)
Amount Per Serving %DV
Total Fat 18.2g 28%
Saturated Fat 4.9g 24%
Monounsaturated Fat 5.6g
Polyunsaturated Fat 6.8g
Trans Fat 0.0g
Cholesterol 54mg 18%
Sodium 240mg 10%
Potassium 59mg 1%
Total Carbohydrate 25.7g 8%
Dietary Fiber 0.4g 1%
Sugars 17.1g
Protein 2.8g 5%

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White Russian Cupcakes

Recipe #180881 | 1 hour | 40 min prep | add private note

By: caffeine junkie
Aug 7, 2006

I haven't tried it yet, but it sounds amazing! But these cupcakes aren't for kids, as the whipped cream topping is spiked with Kahlua. Make sure the cake mix is plain, not the ones with pudding added in the mix. From Cupcakes! from the Cake Mix Doctor.

SERVES 22 -24 , 22 -24 cupcakes (change servings and units)

Ingredients

Cupcakes

Frosting

Directions

  1. 1
    Cupcakes:.
  2. 2
    Preheat oven to 350°F and line 24 cupcake cups with paper liners.
  3. 3
    Place cake mix, pudding mix, oil, milk, eggs, vodka, 1/4 cup Kahlua, and vanilla in a large mixing bowl.
  4. 4
    Blend with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl. Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed.
  5. 5
    Spoon or scoop 1/3 cup batter into each lined cupcake cup, filling it three quarters of the way full. (Remove empty liners if you don't get the full 24 cupcakes).
  6. 6
    Bake until they are golden and spring back when lightly pressed with your finger, about 17-20 minutes. Remove the pans from the oven and place them on wire racks.
  7. 7
    Cool for 5 minutes. Brush the tops of the cupcakes with remaining 2 tablespoons Kahlua.
  8. 8
    Remove cupcakes from pans. Place on wire rack to cool.
  9. 9
    Frosting:.
  10. 10
    Place a large, clean mixing bowl and electric mixer beaters int he freezer to chill for 1 minute. Remove the bowl and beaters from the freezer.
  11. 11
    Pour the heavy cream into the bowl and beat with electric mixer on high speed until the cream has thickened, 1 1/2 minutes.
  12. 12
    Stop the machine and add the sugar and 1 tablespoon Kahlua.
  13. 13
    Beat the cream on high speed until stiff peaks form, 1-2 more minutes.
  14. 14
    Place a heaping tablespoon of the whipped cream on each cupcake and swirl to spread it out with a short metal spatula or spoon, taking care to cover tops completely.
  15. 15
    Garnish with chocolate shavings.

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Featured Reviews for This Recipe

From: Chef #842612

On May 19, 2008

Love this recipe. It's always a hit for birthdays. I use Pilsbury reduced sugar cake mix, sugar free/fat free pudding mix, and skim milk or almond milk for the cupcakes to reduce the calories. And I use Cool Whip Free instead of whipped cream for the frosting. This is SUCH a decadent recipe I promise the extra calories won't be missed.

0 people found this review helpful

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  • From: Heather69

    On Aug 16, 2006

    Excellent!! I made it in a bundt pan, but that's all I changed. Got tons of compliments and requests for the recipe from co-workers (always a good sign).

    0 people found this review helpful

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  • Read all 2 reviews

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