Well folks, I do hope you’ve all had a busy albeit lovely Easter weekend. I for one kept myself buzzing around, especially in the kitchen in the run up to Easter Day but managed to catch up on some much deserved R&R on Monday! Found it hard shifting back to ‘work mode’ today but thankfully it’s only a 4-day week…..phew! Anyhoo, here’s the first part to my culinary antics from the weekend ……Easter cupcakes – made from simple Vanilla sponge with Bailey’s buttercream icing (yes I know, I opted for that again……but it really is far too delicious not to be included!!!) topped with Cadbury’s mini eggs! One batch had chocolate flavoured Bailey’s buttercream icing and the other had a slight pastel pink bailey’s buttercream icing. Nice and simple……but totally looked and tasted the part!! :D xxx
So, for those who our celebrating St. Patrick’s Day over the weekend, I trust you had a might good one! We sure did, although not everything went quite to plan. The whole of Saturday B and I were busy cooking and backing up a storm for St. Patrick’s Day – B was in charge of the Irish Stew (recipe will follow in the next post!) and I was in charge of the baked delights: Chocolate Bailey’s Cupcakes with Bailey’s Buttercream icing! :) And this post features the latter……..a rather simple recipe that gave some scrumptious results! I really had to try hard to stay clear from the icing which FYI is the BEST flavour I’ve tried to date!! :D I did initially plan on going for Guinness-flavoured cupcakes but since none of us are a huge fans of it I simply omitted the Guinness and opted for Bailey’s instead.
For the cupcakes:
- 275g self-raising flour
- 275g caster sugar
- 275g softened butter
- 25g cocoa powder, sieved and added to some hot water (NB you can melt plain or dark chocolate pieces if you wish for a much richer cupcake)
- 6 large eggs
- 2 tsp vanilla extract
- 2 tablespoons Baileys or other Irish cream liqueur
For the Buttercream icing:
- 750g icing sugar
- 250g softened butter
- 100ml Bailey’s or other Irish cream liqueur – I may have put a tad bit extra! ;)
- 1 tsp vanilla extract
- green food colouring – add 1 tsp first and if you want it any greener then add a wee bit more.
- Preheat the oven to 190C.
- Line your 12-hole cupcake/muffin tin with paper liners.
- In a medium-sized bowl, gently whisk in the cocoa powder with a bit of hot water until smooth. You can use whole milk instead of the water as another alternative. Then add the softened butter and whisk it all together gently. And yes, it’s only when you start baking do you realise how much butter and sugar goes into these bad boys!! You can only imagine what must go in the next time you’re ordering a slice of cake! It’s quite shocking really but as long as you’re not consuming these on a regular basis, a bit of sugary goodness won’t hurt too much!
- In a larger bowl, add the flour using a sieve followed by the caster sugar. Then mix the chocolate mixture and whisk gently making sure all the ingredients are incorporated. Make sure you don’t over-whisk these though! Next comes the eggs – preferably whisked in a separate little bowl before adding this to the mixture. Once again, make sure everything is combined well for a nice smooth batter. At the very end, add the Bailey’s in!
- Spoon the batter into cupcake liners dividing evenly so that they are two-thirds full. Place the tray in the middle of the oven and bake for around 15-20 minutes if they are large cupcakes – so just keep an eye out that you don’t burn them. I put mine for roughly 12-15 minutes, and then turned the tin around on the shelf, leaving them in for another 5 minutes or until the cupcakes spring back when lightly touched. You can also insert a toothpick in the middle of the cupcake to check if they are ready – if they come out dry then they’re done! Leaving them in for any further time makes the cupcakes too dry. Oh and if they look like they’ve erupted like a volcano in the middle, don’t worry. you can either trim that off before the icing goes on or use that shape when icing!
- Let cupcakes cool slightly and then transfer them onto a wire rack to fully cool, after which the icing goes on.
- For the icing, beat the softened butter and Bailey’s in a large bowl (using hand-held mixer, free-standing or by hand which is what I did!) Sift in the icing sugar followed by the green food colouring, carefully incorporating all the ingredients until light and fluffy. Now, you can place icing in a piping bag with a desired tip or like me spread it on using a spatula for a more rustic look. If you choose to pipe then make sure you start at the outside of the cupcake and pressing out the icing consistently while moving around towards the center.
- I wasn’t able to get hold of shamrock-shaped sprinkles in time so kept it simple but if you have them or anything green or St.Patrick’s related then have fun adding that finishing touch!! :D
I did also make a small batch of experimental cupcakes where I added green coloured vanilla batter to the chocolate batter hoping i’d get a marble effect but it came out more ghoulish green than marbled! Tasted just as good though….so fluffy and moist! :D The icing is the best part by a mile!!!
Anyway…….HAPPY BAKING!!!!! :D xx