Baileys Cupcakes

Valentine’s day is around the corner, so I’ve put together a recipe for the ultimate indulgent cupcake – a Bailey’s cupcake! The sponge is a rich Baileys-chocolate combo, and it’s topped with a decadent Bailey’s buttercream icing. It tastes pretty boozy, yet moist and fluffy at the same time. The Bailey’s flavour really comes through!

The batter is slightly more runny than your average cake batter, due to the large amount of Bailey’s in it, so don’t be alarmed if it seems a bit runny, it will cook just fine.

Ingredients:
Makes 12 cupcakes
Prep time: 25 minutes

For the cupcakes:

  • 150g unsalted butter
  • 150g light brown sugar
  • 200ml Bailey’s
  • 3 eggs
  • 125g self raising flour, sifted
  • 50g cocoa powder, sifted

For the icing and decoration:

  • 150g unsalted butter
  • 250g icing sugar
  • 100ml Bailey’s
  • Handful of sprinkles of your choice

Method:

  1. Preheat your oven to 180C/160 Fan. Beat your butter and sugar together until light and fluffy, then add your eggs one at a time and beat again.
  2. Add your flour and cocoa powder and beat again until combined.
  3. Add your Bailey’s slowly, and beat until combined.
  4. Scoop your mixture into the 12 cupcake cases, they should all be equally filled to ensure an even bake.
  5. Bake for 20 minutes, and check the cakes are cooked through. Leave to cool for roughly 30 minutes, until the cakes are no longer warm when you can add your icing.
  6. Prepare your icing by beating your butter until light and fluffy. Add the icing sugar and beat again, then add your Bailey’s a little at a time and continue to beat until combined.
  7. Top your cakes with the icing either using a piping bag or spreading it on top, then add your decorations. Store the cakes in a cool dry place to prevent the icing from getting too soft. I personally think they taste better kept out of the fridge!

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