Baileys Cupcakes
@crumbs_and_vanilla on Instagram, Twitter and Pinterest
Boozey cupcakes, sign us up! These are a perfect little treat for winter and would be perfect for those Christmas parties.
Ingredients
Chocolate sponge;
175g (3/4 cup) Self raising flour
175g (3/4 cup) Unsalted butter
175g (3/4 cup) Caster sugar
175g (3/4 cup) Cocoa powder
3 Eggs
2 tsp vanilla extract
small bottle of baileys
Buttercream;
230g (1 cup) unsalted butter, room temperature
420G (3 ½ cups) Icing sugar / confectioners sugar, sifted
3 tbsp milk
2 tsp vanilla extra
chocolate sprinkles to decorate
Method;
§ Pre heat the oven to 140C/280F and prepare a 12 hole muffin tray
§ For the sponge, cream the butter and sugar together
§ Sift in the flour, cocoa and one egg
§ Add the eggs one at a time, giving the mixture a quick mix in between
§ Add the vanilla extract and stir
§ Divide the mixture between cases but do not over fill the cases
§ Bake for 20–25 mins, turning the tray half way through
§ Remove the cupcakes from the tray immediately and leave to cool
§ Using a skewer or toothpick, poke small holes in your cupcakes and use a teaspoon to pour over the baileys (about 3 tsp per cupcake)
§ For the buttercream, Beat the butter for at least 5 min, until pale in colour
§ Add the icing sugar in two stages, beating for 5 mins in between
§ Mix in the Vanilla extract
§ Add 1–2 tbsp of Baileys to the buttercream (optional)
§ Pipe or spoon the buttercream onto the cupcakes