Pumpkin-Spice White Russian Cupcakes

Hello my little Baker bees, welcome to my little cocktail segment - Lushing it up with Lucille L’queur - 
where I take a cocktail drink and turn it in to a cutie cupcake cocktail for you all to get your teeth into (and maybe hate me a little after for not being able to resist).

What do I need?

• 175g Unsalted Butter
• 150g Caster Sugar
• 3 Medium Eggs 
• 175g All Purpose Flour
• ½ Tsp Baking Powder
• 3 Tbsp Milk 
• ½ Tsp Vanilla Extract
• ⅔ Tsp Pumkin Pie Spice

Topping

• 3 Cups Whipping Cream
• 3 Tbsp Vodka
• ½ Tsp Kahlua (or similar coffee liqueur)
• ½ Tsp Pumkin Pie Spice
• Crushed Ginger Cookies (to garnish)
• 1 Tbsp Honey

What do I do?

1	Preheat the oven 390°F/180°C. Fill 12 cupcake trays with paper cases.
2	Use your mixer, whisk the butter and sugar together until creamy.

3	Gradually add eggs one at a time, lightly mix in-between each one.
4	Once all eggs have been incorporated, fold in flour,  baking powder, milk, vanilla extract, and pumpkin-pie spice until combined.
5	Divide cupcake mix evenly into each cupcakes case. Two ice cream scoops should be enough.

6	Bake for 15-20 minutes, or until firm to the touch (mind your pinkies)​​. Mine tend to be done by the 18 minute mark, but your results may vary based on your oven.
7	Allow to cool, then place on plate. ​​

Decorating

1. Poke holes in your cupcakes using a toothpick (about eight in each will do), and brush your vodka sugar syrup over each cupcakes
   
   
2. Whip up your heavy whipping cream, add coffee liqueur, vodka and pumpkin spice and whisk.
   
   
3. Pipe the cream onto the top of the cupcakes using  Russian tip #14 (or similar).
   
   
4. Sprinkle crushed ginger cookies on top of the cream, and drizzle some honey to finish off with, then serve with a smile. ​

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Storage

Store in an air-tight container, and keep for 2-3 days.

You may also freeze the cakes before decorating. Simply complete the recipe up to step 7, then wrap well and freeze. Thaw for about an hour, then carry on with your recipe.