Bailey's Cuppycake

Bailey's is an Irish cream-based liquor with 17% alcohol.

Line 21 muffin tins

Combine the eggs + vanilla

Pour out the bailey's & water into bowls

Cream the butter & sugar to this consistency

Add in the eggs & vanilla

Alternately....pour in the bailey's, water &...

flour mixture, mix well.

Spoon batter into muffin cups

tada !

Baking..that's when magic happens in the oven!

Voila !

Bailey's Buttercream Frosting is ready 

Pipe onto the cuppycakes

Sprinkle with colourful bits

Ready to go !

love Bailey's on the Rocks

Makes 21 cuppycakes

Ingredients

Cuppycake:

• Cake flour, 2 ½  cups (210g)
• Baking powder, ¼ tsp
• Baking soda, 1 ¼ tsp
• Salt, a pinch
• Sugar, 1 cup (220g) *original was 1 2/3 cup
• Butter, unsalted, ¾ cup (150g), softened
• Bailey’s Irish Cream, ¾ cup
• Water, ½ cup
• Vanilla essence, 1 tsp
• Eggs, 2

Bailey’s Buttercream Frosting:

• Butter, unsalted, ½ cup (100g)
• Icing sugar, 1 ½ cup (170g)
• Bailey’s irish cream, 2 tbsp
• Vanilla essence, 1 tsp

Methods

Cuppycake:

1. Preheat oven to 165ºC.
2. Line 21 muffin tins with pretty paper liners.
3. Sift all the dry ingredients.
4. Using an electric beater, cream the butter for 30 seconds until smooth.
5. Add the sugar little by little and cream well.
6. Add eggs and vanilla, beating well.
7. Alternately, mix in the dry-mix, water and bailey’s.
8. Fill the tin until almost full.
9. Bake for 20 minutes.
10. Cool on a wire rack.

Bailey’s Buttercream Frosting:

1. Using an electric beater, mix everything together.
2. Pipe onto the cuppycakes.

How was it?

-          cake rose very well, pretty awesome

-          cake also had this alkaline taste (too little sugar to mask the baking powder & soda)

-          bailey’s taste not strong…could add more

Better it up!

-          Increase sugar to 1 1/3 cups

-          Use 1 cup bailey’s irish cream & ¼ cup water instead

-          Fill the cupcake tins to ¾ full and make more cuppycakes 

Adapted from:

Cuppycakes - Cakedish

Bailey's Buttercream Frosting - Recipegirl