Thursday, April 16, 2009

Baking Mondays - B is for Baileys Cupcakes

This is the second batch of cupcakes for my A... B... Cupcakes project, just ever so slightly late! This time we got to choose from banana, blueberry, boston cream and baileys - it was a close call between blueberry and baileys, but baileys just scraped in. I made a baileys cupcake, topped it with baileys swiss meringue buttercream and then drizzled it with chocolate ganache.

Okay so the ratings..

Me - 7/10, both the cake and the SMBC have a very subtle baileys flavour. I think my oven played up (again) because the texture of the cake is quite doughy, even though it is cooked through.

Mat - 7/10, but he wants to try another one before he gives me his notes :D

Baileys Cupcakes (from Too Many Chefs)
Makes 18

4 oz unsweetened chocolate
1/2 cup light brown sugar
1 cup sugar
1/2 cup butter
6 Tbs Bailey's Irish Cream
3 eggs
2 cups flour
1 tsp baking powder
1/4 tsp salt
2/3 cup milk
  1. Preheat the oven to 180C and line 2 12-hole muffin pans.
  2. Put the chocolate to melt over a low heat with the Bailey's and the brown sugar. Stir often to blend to a smooth mixture.
  3. In the meantime, cream the butter with the sugar. Add the eggs one by one.
  4. Sift the dry ingredients into another bowl.
  5. Add the milk and the dry ingredients gradually to the butter mixture, alternating wet and dry. Once they are completely incorporated, add the chocolate mixture.
  6. Bake in the middle of the oven for about 15 minutes (although again my oven is crazy - so check on them).
Baileys Swiss Meringue Buttercream
Enough to frost 18 cupcakes.

4 large egg whites
1 1/4 cups caster sugar
250g butter
2 tsps vanilla extract
3 tbsp baileys
  1. Combine the egg whites and sugar into a heatproof bowl and whisk over a saucepan of simmering water until sugar is dissolved and the mixture is as hot as you can get it without the egg whites cooking.
  2. With the whisk attachment on your mixer whisk the egg white and sugar mixture on high speed until a stiff meringue is formed and the mix has cooled down to room temperature.
  3. Now put the paddle attachment on your mixer and with the mixer on a low speed add a tablespoon or two of butter at a time. Once all the butter is incorporated turn the mixer up to medium speed and mix until the mixture is light and fluffy again.
  4. Add the vanilla extract and baileys and mix on medium speed until the SMBC is a good piping texture.
Chocolate Ganache

100ml cream
100g chocolate, chopped
  1. In a small saucepan bring the cream to the boil and remove from heat immediately.
  2. Add the cream to the chocolate and mix until the chocolate melts and the mixture thickens slightly.

8 comments:

cookies and cups said...

Looks awesome!!!! Can't wait to see what you do for Iron cupcake!!

Amanda said...

The red & white velvet cupcakes I made a couple of weeks ago did the same doughy but cooked thing. It was odd, but I think it actually enriched the cupcakes in a way. Bumped up the decadence, if you will. :)

Well done with the Bailey's challenge. This will be a recipe I file away.

Mermaid Sweets said...

These look great - better late than never! I love your project (and hope cosmopolitan wins for next week)

alissa said...

these are gorgeous! im thinking i need to try this recipe...

apparentlyjessy said...

Beautiful picture! And even more beautiful cupcake!

Bethel of Bethania said...

Gosh these sound a bit decedant to say the least... yummmm ... OOroo... Bethel

Paris Pastry said...

OMG this looks divine!!! Bet it tasted great :)

Fiesta Saurus Rex said...

I am really enjoying how much booze goes into these cupcakes.

I can't wait for zambocca (spelling?) cupcakes ;)