Baileys Cupcakes. Pretty Bloody Good!

Hey Everyone,

As promised, here is the recipe for Baileys cupcakes.

It is very easy, and actually very similar to the Turkish Delight cupcakes, in terms of the base, and the method.

I tried them two different ways, one included Baileys in the cake mix as well as the icing, and one didn't.

Additionally I tried icing them two different ways: one with just baileys in the icing, and another where I added some dark chocolate ganache. Some had crumbled Crunchie on top, other had a praline that I made.

The variations are in brakets in the recipe -- I hope it makes sense!

The Cake

125g butter, softened;

1 cup caster sugar

1 tsp vanilla extract
2 eggs
1 1/2 cups plain flour
1/2 teaspoon baking powder
1/2 cup milk (or mix tog 1/4 cup milk & 1/4 cup baileys, then add to mix)

Mix together the butter, sugar & vanilla for around 3 mins until light and fluffy. Add the eggs one at a time, beating well in between. Sift over the flour & baking powder, and mix to combine. Add the milk (or milk/baileys mix) and stir to combine. Pop into patty cases, and cook in oven preaheated to 170' for 12 - 15 mins, until golden. Cool on wire racks.

The Icing

240g icing sugar

enough baileys to make a strong but smooth icing consistency: add a little at a time, you can always add more, but you can't take it away.

OR add a small amount of baileys so that the icing mix is very, very stiff, and barely incorporated. Then add enough chocolate ganache to bring the icing mix to the right consistency.

The Ganache

100g dark chocolate chopped w/ 1/5 cup pouring cream over low heat, stirring until melted and glossy. Remove frmo heat immediately. Wait for it to cool and thicken before adding it to the icing mix.

This recipe will make more than you need -- it is very good over ice-cream, or you can dip biscuits into it and allow to set for a chocolate 'edge'. Or, cool completely in the fridge, then take teaspoon-size amounts, roll into balls, dust w/ cocoa, or dessicated coconut, and you've got some chocolate truffles ready to go. Makes a great gift if someone is having you over for a meal.

The Praline

Preheat oven to 180', place 1/3 cup blanched almonds (I use any I have, doesn't seem to make a difference) on a baking paper lined baking sheet & bake for 10 mins.

Meanwhile, place 1/2 cup of caster sugar & 1/4 cup water in a saucepan over low heat, stirring until the sugar is dissolved. ONLY ONCE SUGAR IS DISSOLVED increase heat and boil until turns a golden colour. Remove from heat for a couple of moments, then pour over the almonds. Once it is set (doesn't take too long, around half an hour. Just make sure it is not warm anymore) break it up into chunks with a rolling pin, or pop in a food processor and turn into fine powder.


So, I made the 2 versions of the cakes, plain and with the baileys mixed in. According to the FM (and official taste-tester) he couldn't tell much of a difference. Given it is only a 1/4 cup of baileys, this isn't much of a surprise. You could try using all baileys, and no milk, but am concerned that then the cakes may not rise properly. Also, given how rich these were, it may be a bit OTT (as opposed to praline, dark choc ganache and baileys. Not OTT at all!)

I put the Crunchie in a zip-lock bag, and ran over it with a rolling pin to break it up.

Once the cupcakes have cooled, ice them and immediatley dip the top into either a saucer full of the crumbled crunchie, or the praline (or whatever else you care to add).

I hope this all makes sense -- any questions, just make a comment, and I'll get back asap.

Cupcakes with Plain Baileys Icing & Crumbled Crunchie

 

Cupcakes with Baileys & Ganach Icing & Praline Dust

A
xx