Tuesday, 20 December 2016

The Most Festive Bailey's Cupcakes


Long time, no bake. Like for reals, I haven't baked in what feels like forever, the heck is up with that?! Despite my short break from Blogmas (soz, work got in the way), I wanted to make sure I could get a baking post because damn, I love cake. I mean who doesn't?

What better way to introduce cupcakes into the festive season than by adding a bitta Bailey's into the mix? Quite literally. Now, I can't take all the credit for recipe; here's the link to the original one, but as always I made a little tweaks here and there because I appreciate Bailey's and Cinnamon. A whole lot.

For the cupcakes you will need (to make 12):
  • 140g Self Raising Flour
  • 140g Margerine or Unsalted Butter
  • 140g Golden Caster Sugar
  • 2 Eggs
  • 1 tsp Vanilla Extract
  • 1/2 tsp of Cinnamon
  • 4 tbsp of Bailey's

For the buttercream icing you will need:
  • 300g Icing Sugar
  • 125g Unsalted Butter (at room temp)
  • 5 tbsp of Bailey's
  • 1 tsp of Vanilla Extract
  • 1/2 tsp of Cinnamon


Method:
  • Preheat your oven to 190c (170c for fan assisted ovens) and pop your cupcake cases in a muffin tray.
  • I prefer the all in one method when it comes to cupcakes so simply add the flour, sugar, eggs, butter, vanilla extract and cinnamon into a bowl and whisk together until the mixture becomes smooth.
  • When you feel like your mixture has creamed together, slowly add your Bailey's. The liquid will bind the mixture to make it the perfect consistency (without it becoming a sloppy mess). Be careful not to over beat though - We don't want a flat cupcake.
  • Spoon your mixture into the cases (and try to make them even).
  • Bake in the oven for 20 mins, then poke a knife through the centre of one. If the knife comes out clean, they're a perfect bake.

  • Whilst your cupcakes are cooling, measure out your ingredients for the icing - remember the butter must be soft!
  • Beat the butter in a bowl until it has a whipped consistency before adding the vanilla and cinnamon.
  • Add the icing sugar slowly (I did it 100g at a time) and try not to get it everywhere. It's messy business.
  • Once 200g of icing sugar has been added, I popped in 3 tbsps of Bailey's to dampen the mixture slightly, before adding the last 100g and 2 tbsps of Bailey's.
  • Make sure your buttercream is smooth, pop it in an icing bag and have fun!


These cupcakes were really as quick and easy as that! If there are any Bailey's lovers in your household (or you're off to a Christmas party), why not whip these up? They're sure to go down a treat.


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5 comments

  1. Oh my goodness they look so delicious! I'm definitely saving this for later, or well - later this week. Now I know what to bake for Christmas :D

    ~ Jasmin N
    littlethingswithjassy.blogspot.fi

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  2. These look gorgeous!! Such a nice christmas bake :) xxx

    Sam // What I Know Now

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  3. These sound pretty incredible...would say that I'm going to attempt to make these but I'm useless at baking...maybe ask my mum to make them for me haha! x

    http://www.thechinadolldiaries.com/

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  4. Oh I don't like Baileys but these look so good Kat! How is your icing so neat?! I add cinnamon to everything though haha.

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  5. These look so good! I´m usually not a big fan of alcohol but I did like Baileys a lot when I was drinking. I bet I could definitely do with the taste and the tiny bit of alcohol in these!
    xx Lisa | Following Lisa

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