Baileys and Irish Whiskey Cupcakes

Baileys and Irish Whiskey Cupcakes

Posted 2016-03-18 by Enchanting Temptationsfollow

Seeing as St Patricks Day is here, I decided to bake some festive cupcakes using Baileys Irish Cream, Irish whiskey and chocolate gold coins. My are basically a boozy food cocktail!

Preparation Time: 30 minutes
Cooking Time: 15-20 minutes
Makes: 30 servings

2 1/2 cups plain flour
3 tablespoons baking powder
2 teaspoons of cinnamon
1/2 cup butter, at room temperature
1 1/2 cups caster sugar
3 large eggs, at room temperature
1 teaspoon of vanilla essence
1 cup of Baileys, split into two portions

Baileys Frosting
1 cup of butter, softened to room temperature
4 cups of icing sugar
4-5 tablespoons of thickened cream
3-4 teaspoons of Baileys
1 teaspoon green food colouring
2 bags chocolate coins

Whiskey Ganache
1 1/3 cup of semi sweet chocolate
1 cup of thickened cream
2 teaspoons of Irish whiskey

Whiskey Ganache:
  • In a medium sized heat proof bowl place the chocolate and cream and heat in the microwave for 30 second intervals until melted.
  • Whisk in the whiskey and place in the refrigerator until needed.

  • Cupcakes:
  • Preheat 180 degrees C and line two cupcake trays with 30 cases.
  • In a medium sized bowl bowl mix together the flour, baking powder and cinnamon.

  • In a large bowl, beat the butter and the sugar together until it's light and fluffy.
  • Beat in the eggs one at a time until combined. Mix in the vanilla.
  • Add the flour mixture in 3 additions, alternating with 1/2 cup of Baileys, starting and ending with the flour.

  • Fill the cupcakes cases 2/3 full and bake 15-20 minutes or until golden.
  • Leave them to cool in the pan.
  • Using a tooth pick, poke holes through the cupcakes.
  • With a pastry brush, brush the cupcakes with the remaining Baileys.

  • Baileys Buttercream Frosting
  • In a large bowl place butter, icing sugar, food colouring and cinnamon and beat until fluffy.
  • Alternate adding and beating in the Baileys and cream until the buttercream is the desired consistency and taste.
  • Frost the cooled cupcakes using a star tipped piping bag.
  • Using a spoon, drizzle the chocolate ganache over the cupcakes.
  • Place one of the chocolate coins in the centre of the buttercream icing.

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