Today is Chloe’s 2nd birthday!! I can’t believe she is 2…and still spunky as ever! haha!! We are at my parent’s house for a few days and I’m sure she will be getting spoiled while we are here. Happy Birthday Chloe!!
A few birthdays ago, my mom and dad got me 500 cupcakes book. I think I’ve only made 1 or 2 other recipes since then. I’m more of a cookie/brownie girl than a cupcake girl. I opened it up the other day and decided to make these Kahlua and Orange cupcakes. I was very intrigued by the combination. The first time I made the cupcakes they came out very dense. So I scrapped that batch and found a basic white cupcake recipe online. These turned out much better. I’ll definitely use the cupcake recipe again but I’m not so sure about these flavors together. Separate each are delicious….but I think that’s how they should stay.
I brought the cupcakes home with me to give them a fair chance. The verdict was unanimous…..not the greatest. But they looked pretty. :)
Hope everyone has a great weekend!!
Kahlua and Orange Cupcakes
Cupcake
Recipe adapted from allrecipes.com
Ingredients
- 1 cup white sugar
- 1/2 cup (1 stick) butter, room temperature
- 2 eggs, room temperature
- 2 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 3/4 tsp baking powder
- 3/4 cup milk (I used soy milk and it worked good)
Preheat oven to 350 degrees. Line a muffin pan with paper liners. You can also use this recipe for white cake and use a 9×9 inch pan.
Combine flour and baking powder in a small mixing bowl. Set aside. In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Mix in the dry ingredients and stir until combined. Finally stir in the milk until batter smooth. Pour or spoon batter into prepared pan.
Bake for 20 to 25 minutes or 30-40 minutes in a 9×9 pan. My cupcakes took about 20-22 minutes. Cupcakes are done when it springs back to the touch.
Frosting
Recipe adapted from Williams-Sonoma
Ingredients
- 2 cups confectioners’ sugar
- 5 tbsp unsalted butter, softened
- 1 1/2 tbsp Kahlua
- 1/4 tsp orange extract
- 1/4 tsp orange zest
- pinch of salt
In a bowl of an electric mixer fitted with the paddle attachment, combine the confectioners’ sugar, butter, Kahlua, orange extract, and salt. Beat on low speed until combined, about 1 minute. Scrape down the sides of the bowl. Increase speed to medium and beat until fluffy, about 3 minutes.
If the frosting is dry, add milk, 1 tsp at a time, until it is creamy but still holds peaks. Makes enough to frost 12 cupcakes.
