Tuesday, February 1, 2011

Life With Chickens & White Russian Cupcakes

I am not going to lie. Life with chickens is well, a little weird. Chickens are definitely their own species. Not quite birds as they don't fly and seem to have an attitude about it. And not quite domesticated pet, say like a dog, however they definitely perform some amazing pet tricks.

With their crowing at odd moments and chicken yoga, feathered ladies follow a hierarchy all of their own. A pecking order is always in place, which seems to change for no reason and is quite dramatic. They are so fascinating!

Chickens rock, plain and simple. Life with chickens is entertaining, in that way where you stand at the kitchen window for spans of time wondering what the hell they are doing now. Go hang out with a friend of yours who has chickens. Or better yet, agree to watch the flock for a few days when your friend heads out of town. You'll get what I mean after observing fowl play for a while...ha! Sorry, always one for a chicken joke.

Now on to the thing I am sure most of you stopped by for - White Russian Cupcakes. Wow, hats off to the person who came up with this one. I discovered this recipe through Baked Perfection. Forewarning, this is definitely an adult cupcake. Maybe it was the white russian I had to drink while making the recipe, but I could definitely taste a wee bit of the alcohol in the cupcake. Personally, I love me any dessert that makes me tipsy if I eat too many!

As for the recipe, I didn't change much. I made sure to sift the dry ingredients together, as cupcakes always come out better that way. Also added a tiny bit of almond extract, although hazelnut would have been even better. One thing I did add to the recipe directions - drink a white russian while baking these lovely treats (it's a must). Enjoy!

White Russian Cupcakes 
Adapted from: Baked Perfection
  • 1 1/4 cups all purpose flour
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup white sugar
  • 6 tablespoons butter, softened
  • 1 large egg and 1 egg white
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond or hazelnut extract 
  • 1/2 cup almond or rice milk
  • 1/8 cup Vodka
  • 1/4 cup Kahlua, divided
Preheat oven to 350 degrees Fahrenheit. Line a cupcake pan with paper liners. Get yourself a white russian to drink (strength is up to you, however in my opinion they are served best strong).

In a large bowl, sift together the flour, baking powder, and salt. Set aside. In a seperate bowl or in a stand mixer, beat together the sugar and butter until combined. Add egg and egg white, one at a time. Then add the vanilla and almond extracts, Vodka, and 1/8 cup of Kahlua. Gradually add the flour mixture in three additions, alternating with the milk in two additions, ending with the flour mixture.

Bake 17 -20 minutes, or until a toothpick inserted in the middle of a cupcakes comes out clean. While the cupcakes are still warm, brush the tops with the remaining 1/8 cup Kahlua. Remove from pan and cool completely on a wire rack before frosting.

Kahlua Buttercream
  • 1 stick of butter, softened
  • 3 cups powdered sugar
  • pinch of salt
  • 3 - 4 tablespoons Kahlua
Beat butter until creamy. Add salt. Add powdered sugar 1 cup at a time, beating until combined. Add Kahlua 1 tablespoon at a time until you reach desired consistency.

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