Let’s celebrate the relaunch of the blog, and what better way to celebrate than with Baileys!
This relaunch of blogging is very much due to the people around me who have really recently inspired me, from my friends and family, to YouTubers I watch, to other food blogs I read. The constant stream of inspiration has driven me to want to blog again.
My best friend got her dream job working in television, my mentor started a Facebook page to showcase her beautiful artwork, and other friends landed jobs, or other opportunities, and passed exams. The YouTube community has also taken off, with mentionable names such as Tyler Oakley, Grace Helbig, Hannah Hart, Troye Sivan, and many others. And it got me thinking…all we need to do to kick things off, to start the fire burning is to simply start. Follow our dreams and just do it! So here I am after three years off from blogging but still with the same baking dreams and ambitions.
These Baileys cupcakes are amazingly satisfying. A lot of times when baking with Baileys, the liquor gets lost. But by brushing the tops of these cupcakes with extra baileys before icing them, it really intensifies the flavours while also keeping them soft. I love the incorporation of Baileys in not only the cupcakes themselves but in the icing and the chocolate ganache. No such thing as too much Baileys with these cupcakes.
Enjoy, and keep on starting and moving forward.
Recipe from Easy Baked
Makes 30-36 cupcakes
2 1/2 cups cake flour
3 teaspoons of baking powder
1/2 teaspoon of salt
1 teaspoon of cinnamon
1 1/2 cups granulated sugar
3/4 cups unsalted butter room temp
3 eggs room temp
3 teaspoons of vanilla
1 cup Bailey’s Irish Cream (separated, 1/2 cup for the cakes, 1/2 cup to pour over the cakes after they have been baked)
Preheat the oven to 350 degrees. Line the muffin tins with 36 cupcake liners.
In a large bowl mix together the dry ingredients: flour, baking powder, salt, and cinnamon.
In a large bowl, use a mixer to cream together the sugar and butter for about 3 minutes until light and fluffy.
Add eggs once at a time until incorporated and then mix in vanilla.
Add flour mixture in 3 additions, alternating with the Bailey’s Irish Cream, starting and ending with the flour mixture
Fill cupcake liners about 2/3 full and bake for 17-20 min.
Cool in pan for a few minutes.
Using a toothpick poke holes in the tops of the cupcakes and using a pastry brush, brush the additional 1/2 cup of baileys over the cupcakes.
2 sticks (1 cup) salted butter, room temp
2 sticks (1 cup) unsalted butter, room temp
3 cups of powdered sugar
1 tsp cinnamon
1/4 to 1/2 cup Baileys Irish Cream – enough to get the frosting to the desired flavor and consistency
Place butters, powdered sugar and cinnamon in a large bowl.
Beat on high until light and fluffy.
Add Baileys Irish Cream a bit at a time until buttercream is desired flavor and consistency.
Frost cooled cupcakes using a pastry bag, then drizzle with Bailey’s Ganache.
For the Chocolate Ganache to drizzle over the top:
1/2 cup of heavy cream
1/4 cup of semi sweet chocolate chips (or if using a bar, chopped)
3 tablespoons Baileys Irish Cream
In a saucepan bring the cream to simmer over med heat.
Remove from heat and whisk in chocolate until it is melted and incorporated.
Whisk in the Baileys Irish Cream.
Refrigerate until it has a good consistency to drizzle over the top.