Baileys chocolate cupcakes
They look sooooo good, and they taste even better. I love Baileys! The only time I buy it though is for Christmas and for St Patrick’s celebrations. It’s a flavour that I associate with those times and wouldn’t want to change that by using it more often. If you love Baileys like I do you will really want to try my Whipped Baileys and Chocolate Truffles.
I used the gold confetti sprinkles because I thought they would be perfect for St Patrick’s or for Christmas. If you had some gold cupcakes cases they would look great!
When making cupcakes I usually use my handheld mixer because it’s a smaller amount of batter and I find it much easier. I still use my main mixer for the buttercream though because it just makes it so much lighter and fluffier. I used a large closed star nozzle to pipe the swirls fitted into a disposable piping bag. I always use disposable piping bags as I hate to wash the reusable ones! You can see the bottles I always use for my ganache below, I fit them with a very small round nozzle.
INGREDIENTS
For the cupcakes
INSTRUCTIONS
for full instruction please see : makesbakesanddecor.com
I used the gold confetti sprinkles because I thought they would be perfect for St Patrick’s or for Christmas. If you had some gold cupcakes cases they would look great!
When making cupcakes I usually use my handheld mixer because it’s a smaller amount of batter and I find it much easier. I still use my main mixer for the buttercream though because it just makes it so much lighter and fluffier. I used a large closed star nozzle to pipe the swirls fitted into a disposable piping bag. I always use disposable piping bags as I hate to wash the reusable ones! You can see the bottles I always use for my ganache below, I fit them with a very small round nozzle.
INGREDIENTS
For the cupcakes
- 40 g cocoa powder
- 2 tbsp boiling water
- 3 tbsp Baileys irish cream
- 175 g butter
- 165 g caster sugar
- 3 eggs
- 115 g self raising flour
- 1 tsp baking powder
- for the buttercream
- 200 g butter
- 400 g icing sugar
- 3 tbsp Baileys irish cream
- for the ganache
- 50 g dark chocolate
- 50 ml double cream
- to decorate
- gold sprinkles optional
- baileys chocolate cupcakes
INSTRUCTIONS
- to make the cupcakes
- Preheat the oven to 180c/160c fan oven and add 12 cupcake cases to your cupcake pan.
- In a small bowl add the cocoa powder, boiling water and Baileys and mix into a paste.
- In a large mixing bowl, beat together your butter and sugar until light and fluffy. Beat in the eggs and chocolate/baileys paste. Sift in the flour and baking powder and fold the mixture until just combined.
- ...........................................
for full instruction please see : makesbakesanddecor.com
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