On 2nd July, I had the pleasure of being a finalist in the National Cupcake Championships at the Institute for Contemporary Arts in London along with 55 other shortlisted bakeries. There were 7 categories this year including:
- Best Handcrafted Cupcake for Multiple Outlets
- Best Free From Cupcake
- Best Classic Cupcake
- Best Micro-Modelled Cupcake
- Best Savoury Cupcake
- Best Themed Cupcake
- Best Cupcake Made with Alcohol
Ingredients:
For the cupcakes
• 1 cup plain flour
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 2 tsp instant coffee
• 1/3 cup Kahlua (or more if you want them extra boozy!)
• 3/4 cup white caster sugar
• 110g unsalted butter at room temperature
• 2 large egg whites
• 1/3 cup semi skimmed milk
• Small pinch of salt
For white chocolate vodka ganache filling
• 250g white chocolate (melted)
• 2/3 cup double cream
• 2 tbsp unsalted butter
• 6 tbsp vodka
For kahlua swiss meringue buttercream
• 250g unsalted butter
• 6 tbsp kahlua (can be varied if a less boozy cupcake preferred)
• 2 large egg whites
• 120g white caster sugar
Method:
To make the cupcakes, preheat the oven to 170C (fanforced). Mix the flour, salt, baking soda and baking powder in a bowl and set aside. In a second bowl, whisk together the kahlua and the coffee. Beat the butter and caster sugar in a third bowl with an electric mixer until smooth and fluffy. Add the egg whites one at a time and mix until well combined. Alternate adding the milk, flour mixture (from 1st bowl) and kahlua mixture (from 2nd bowl) to the butter mixture and beat until combined.
Spoon batter into cupcake cases and bake for approximately 20 minutes or until a skewer inserted into the centre comes out clean. Leave cupcakes to completely cool on a wire rack before filling and decorating.
While the cupcakes are baking, make the white chocolate ganache by heating the cream and butter in a small saucepan until small bubbles appear then adding in the melted white chocolate. Stir until completely combined then stir in the vodka and chill the ganache in the fridge for about an hour.
To make the kahlua swiss meringue buttercream, add caster sugar to egg whites in a heatproof bowl placed over simmering water in a double boiler and whisk until the sugar dissolves in the egg whites. Mixture should reach around 60C. Take the heatproof bowl off the double boiler and transfer mixture into electric mixer bowl and whisk for 5 minutes on high speed, or until the mixture is bright white in colour and does not move in the bowl. Divide the butter into 8 soft blocks. Reduce the speed in the mixer to medium and start adding the butter, one little block at a time. Wait until the butter has been mixed thoroughly before adding another block. Once all the butter has been added, mix in the kahlua and put buttercream into a piping bag.
Once cupcakes have cooled – core out the centre and fill with white chocolate vodka ganache. Top each cupcake with a swirl of buttercream and decorate as desired. I used a Wilton 2D tip to make the swirl on my cupcakes.
Hope you all enjoy your White Russian Cupcakes x
