While cooking, eating and entertaining are mine and my family’s big love, baking is right there on top too. I at one time have worked as a cake decorator/baker at a local casino here in Vegas, as well as at a local retail business. My youngest sister went to school to become a pastry chef. She has such a flair for her profession and has made some awesome creations! My oldest daughter has become quite a bread maker too. And my mom still loves coming up with some great desserts! Her latest venture is a quite delicious sounding berry cheesecake. So it should be no surprise to anyone that my latest obsession is with cupcakes!
What got me started was when I saw a recipe for Banana Cream Pie Cupcakes. This recipe sounded so undeniably scrumptious, I was hooked!! I spent the summer scouring the internet looking for interesting cupcake recipes. I didn’t want just basic chocolate or white cupcakes, I wanted combinations and flavors that stand out and are unique! I now have a stack of over fifty different types of cupcakes I want to make. There are some I plan on following the exact recipe I have found, while others I am finding ways to make them my own. The first cupcake I did a few weeks ago was a Jalapeno Cupcake and it got rave reviews! I even did an order of them for a friend this week-end. 🙂 I decided with this next venture I would use my favorite”drink”, a Mudslide, as a basis for my cupcakes. My youngest and my oldest daughter were my first official taste tasters and they loved them! I hope you do too. 🙂
1 white cake mix
1 small pkg. french vanilla instant pudding
1/2 cup sour cream
1/3 cup oil
1/2 cup kahlua
1/3 cup creme brulee’ coffee creamer
1 cup water
Place all ingredients into a bowl and mix well on medium speed for 3-4 minutes. Fill cupcake liners 2/3 full. Bake at 350 degrees for 20-25 minutes. Let cool and then ice with frosting below.
Irish Cream Buttercream Icing
2 sticks butter
1/2 cup sour cream
2 tbsp. Irish Cream liqueur
2 tbsp. Creme Brulee’ creamer
1 tsp. Vanilla
2 lb. bag powdered sugar
Bend butter, sour cream, Irish cream, creme brulee and vanilla til well mixed. Add powdered sugar 1 cup at a time until mixed well. If mixture gets too thick you can add 1 tsp of creme brulee’ creamer in at a time til mixture is correct consistency.