Page 119 - Cupcakes

vodka, ¼ cup Kahlúa, and vanilla in a large mixing bowl. Blend with an electric

mixer on low speed for 30 seconds. Stop the machine and scrape down the sides
of the bowl with a rubber spatula. Increase the mixer speed to medium and beat
2 minutes more, scraping down the sides again if needed. Spoon or scoop ⅓ cup
batter into each lined cupcake cup, filling it three quarters of the way full. (You
will get between 22 and 24 cupcakes; remove the empty liners, if any.) Place the
pans in the oven.

3. Bake the cupcakes until they are golden and spring back when lightly pressed
with your finger, 17 to 20 minutes. Remove the pans from the oven and place
them on wire racks to cool for 5 minutes. Brush the tops of the cupcakes with the
remaining 2 tablespoons Kahlúa. Run a dinner knife around the edges of the
cupcake liners, lift the cupcakes up from the bottoms of the cups using the end of
the knife, and pick them out of the cups carefully with your fingertips. Place
them on a wire rack to cool for 15 minutes before frosting.

4. Meanwhile, prepare the frosting: Place a large, clean mixing bowl and electric
mixer beaters in the freezer to chill for 1 minute. Remove the bowl and beaters
from the freezer. Pour the cream into the bowl and beat with an electric mixer on
high speed until the cream has thickened, 1½ minutes. Stop the machine and add
the sugar and Kahlúa. Beat the cream on high speed until stiff peaks form, 1 to 2
minutes more.

5. Place a heaping tablespoon of the whipped cream on each cupcake and swirl
to spread it out with a short metal spatula or a spoon, taking care to cover the
tops completely. Garnish with chocolate shavings. The cupcakes are ready to
serve.

Store these cupcakes, in a cake saver, in the refrigerator for up to 4 days.

5 Tips for Frosting Prettier Cupcakes

1. Use 1 heaping tablespoon of creamy frosting per cupcake.

2. Spread the frosting on with a short metal spatula or the back of a
soupspoon.