I know it’s not Christmas, but I still wanted to share my first recipe of the year with you! I’m currently in a cooking trial with a new kitchen appliance (that I will be sharing with you guys soon), and I decided to re-create a classic Russian dessert to test it out. Cupcakes are all the rage right now. I mean, I love them too, because with my gluten intolerance, I have to eat healthier, and cupcakes are usually the healthier choice.

So I decided to make the classic Russian dessert, Dragon’s Milk. It’s a soft, fluffy, caramel pudding inside of a light cake, covered in whipped cream. I’ve always associated Dragon’s Milk with Christmas. Russian Desserts are so fun to make, and you should make them. You’ll be a star.

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 2 cups sugar
• 4 eggs
• 1 tablespoon vanilla extract
• 1 cup sour cream
• 1 cup whole milk
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup mini chocolate chips
• 2 cups sugar
• 1/2 cup cocoa powder
• 1/4 cup water
• 1/4 cup light corn syrup
• 1/2 teaspoon salt
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1/2 teaspoon red food coloring
• 1/2 teaspoon yellow food coloring
• 1/2 teaspoon blue food coloring
• 1/2 cup heavy cream
• 1/4 cup confectioners' sugar
• 1 teaspoon vanilla extract

Instructions

1. Preheat oven to 350°F (180°C). Line muffin tin with paper liners.
2. Cream butter and sugar in a large bowl until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla extract.
3. Combine sour cream and milk in a small bowl. Set aside.
4. Sift flour, baking powder, baking soda and salt into a medium bowl. Add flour mixture to butter mixture alternately with sour cream mixture, beginning and ending with flour mixture. Stir in chocolate chips.
5. Divide batter evenly among muffin cups. Bake for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Transfer to wire racks to cool.
6. To make the dragon's breath frosting: Combine sugar, cocoa, water, corn syrup, salt, vanilla extract, almond extract, food coloring and cream in a medium saucepan. Bring to a boil over medium heat, stirring constantly. Boil for 1 minute. Remove from heat and stir in confectioners' sugar and vanilla extract. Let cool for 10 minutes.
7. Transfer frosting to a piping bag fitted with a large round tip. Pipe frosting onto cupcakes.