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Saturday, November 18, 2017

Cupcakes Rule

by TonyBerkman (editor), Costa Rica, July 07, 2013

And these Bailey's Irish Cream Cupcakes Rule All Others

INGREDIENTS: (makes 30-36 cupcakes)

Cupcakes:

  • 2 1/2 cups cake flour
  • 3 teaspoons of baking powder
  • 1/2 teaspoon of salt
  • 1 teaspoon of cinnamon
  • 1 1/2 cups granulated sugar (use super fine sugar, if you can find it!)
  • 3/4 cups unsalted butter room temp.
  • 3 eggs room temp.
  • 3 teaspoons of vanilla
  • 1 cup Bailey’s Irish Cream (separated, 1/2 cup for the cakes, 1/2 cup to pour over the cakes after they have been baked)

Buttercream Frosting:

  • 2 sticks (1 cup) salted butter, room temp.
  • 2 sticks (1 cup) unsalted butter, room temp.
  • 3 cups of powdered sugar
  • 1 tsp cinnamon
  • 1/4 to 1/2 cup Baileys Irish Cream-enough to get the frosting to the desired flavor and consistency.

For the Chocolate Ganache to drizzle over the top:

  • 1/2 cup of heavy cream
  • 1/4 cup of semi sweet chocolate chips (or if using a bar, chopped)
  • 3 tablespoons Baileys Irish Cream

DIRECTIONS:

Make the Ganache first

  • In a saucepan bring the cream to simmer over med heat
  • Remove from heat and whisk in chocolate until it is melted and incorporated
  • Whisk in the Baileys Irish Cream
  • Refrigerate until it has a good consistency to drizzle over the top

Cupcakes:

  • Preheat the oven to 350 degrees. Line the muffin tins with 36 cupcake liners (my batch only made 30)
  • In a large bowl mix together the dry ingredients: flour, baking powder, salt, and cinnamon
  • In a large bowl, use a mixer to cream together the sugar and butter for about 3 minutes until light and fluffy.
  • Add eggs once at a time until incorporated and then mix in vanilla.
  • Add flour mixture in 3 additions, alternating with the Bailey’s Irish Cream, starting and ending with the flour mixture.
  • Fill cupcake liners about 2/3 full and bake for 17-20 min. (mine were slightly over-baked at 17 min, so check often!)
  • Cool in pan for a few minutes
  • Using a toothpick poke holes in the tops of the cupcakes and using a pastry brush, brush the additional 1/2 cup of baileys over the cupcakes.

Baileys Buttercream Frosting:

Place butters, powdered sugar and cinnamon in a large bowl.

  • Beat on high until light and fluffy.
  • Add Baileys Irish Cream a bit at a time until buttercream is desired flavor and consistency.
  • Frost cooled cupcakes using a pastry bag, then drizzle with Bailey’s Ganache.


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2 comments on Cupcakes Rule

Log In To Vote   Score: 2
By Barbara MacDonald on July 09, 2013 at 06:10 pm

I'm gonna try this Tony...sounds yummy... and I need to use my Bailey's up before it expires like my last bottle did. I never knew this, but it makes sense as it has cream in it.

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Log In To Vote   Score: 0
By Coach Phatty on July 12, 2013 at 09:15 pm

Sounds goooood!!We are going to have to try these out.Thanks!!

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