Recipe: White Russian Cupcakes with Espresso Whipped Cream

Game Day Cupcakes number 2!

I had Bailey's coffee creamer in my fridge so the first thing that came to mind was a White Russian. A White Russian is generally made with Bailey's, vodka and cream.. so I guess I really made a Black Russian since Black Russians involve coffee.

I found a recipe online and then proceeded to tweek it based on what I had in the house. I have to say, they came out really good!

White Russian Cupcakes:
1 1/2 cups flour
2 tsps baking powder
1/4 tsp salt
3/4 cup sugar and 1 tsp sugar
6 tbs unsalted butter, softened
1 large egg
2 large egg whites
2 tsp vanilla extract
1 oz Vodka (preferably Vanilla Vodka)
1/4 cup espresso
1/2 cup bailey's coffee creamer

Preheat the oven to 350 °F and line a cupcake pan. The recipe should make about 15 cupcakes.
Sift the flour, baking powder and salt into a large bowl and set aside. In a separate bowl use a hand mixer to beat together the sugar (excluding 1 tsp) and butter until combined. Beat in the egg white and then add the Vanilla, Vodka and coffee.
Add the flour mixture in three additions and alternate with the bailey's cream. Begin with the flour and end with the flour.
In a separate bowl, whip the egg whites with a tsp of sugar until they form soft peaks. Gently fold into the rest of the batter.
Bake for 17-20 minutes or until a toothpick comes out clean. If desired, while the cupcakes are still warm, brush them with a small amount of espresso. Cool completely before icing.

Espresso Whipped Cream
1 cup whipping cream
3 tbs brown sugar
1 tsp vanilla extract
1-2 tbs espresso

Whip all of the dry ingredients together until you reach the soft peak stage. Fold in the vanilla extract  and espresso carefully.

Here are all the cupcakes! The ones in the center have the Espresso cream. It's sooo delicious!

Apparently there is a way to stabilize your whipped cream! I haven't tried it yet, but it would be really helpful.
 For 1 cup of cream, use 1/2 tsp of plain gelatin soaked in 1 tbs water. Dissolve thoroughly over heat and then add the melted gelatin while whipping the cream. Stop when you get soft peaks.

-Raspberry Truffle