Baileys Cupcakes

With St. Patrick's Day just around the corner, I thought it would be a good time to share my Baileys cupcake.  I named it the My, my, my for my dear friend and fellow teacher Joan.  She loves Baileys and when the kids in our class do something they shouldn't she says "My, my, my"  (It's a lot better than WTH right?!)  So without further ado, here's the recipe:

Cupcakes:
1 cup sugar
1 cup unpacked brown sugar
1 3/4 cup flour
3/4 cocoa powder
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp salt
2 room temp eggs
1 cup evap milk
1/2 cup vegetable oil
2 tsp vanilla
1 cup Baileys, boiling

Preheat oven to 325, fill cupcake pans with liners.  In mixing bowl combine sugars, oil, milk, and vanilla.  Add eggs one at a time, mixing until smooth.  Sift dry ingredients into a bowl.  Add in thirds to wet mixture.  Beat for 2 minutes, occasionally scraping sides of bowl.  Add the boiling Baileys and beat just until blended.  Batter will be thin.  Fill cupcake tin 2/3 full and bake for 16-23 minutes. (You know your oven)  Cakes are done when they spring back when lightly touched in center.


Now an alternate cake for you semi-homemade peeps out there:

1 box Pillsbury Moist Supreme Devil's Food cake mix
1/2 cup evap milk
1/2 cup Baileys
1 cup melted unsalted butter, cooled slightly
5 room temp eggs

Preheat oven to 325, fill cupcake pans with liners.  Mix all ingredients with whisk for 2 minutes, making sure there are little or no lumps.  Fill cupcake pan 2/3 full.  Bake for 16-23 minutes, depending on your oven.  Cakes are done if they spring back when lightly touched in center.


When cupcakes are cool, poke several holes in the top.  (I use a corn on the cob holder)
Drizzle 1-2Tbsp Baileys syrup on top.  According to your taste.

To make Baileys syrup:
Simply boil some Baileys on stovetop until candy thermometer reads 220.  (This creates a big flavor in a small amount of liquid, plus it removes alcohol if you have that concern.)

Dip cupcakes in chocolate ganache.

To make ganache:
Chop 9oz bittersweet chocolate
Bring 1 cup heavy cream to boil, immediately pour over chocolate.  Whisk until smooth.


Now for the best part, the FROSTING!

Baileys Buttercream:
1 cup unsalted butter, softened
1 tsp vanilla
1 Tbs corn syrup
7-8 Tbs Baileys (use water for part of this if you want a little less Baileys taste)
1 lb powdered sugar
pinch of salt

In mixer beat butter until smooth and creamy.  Add vanilla and corn syrup, continue beating until smooth and creamy.  Add Baileys/water.  Beat until combined.  (Hate to say smooth and creamy again, but you get the point)  Add powdered sugar and salt and beat well until frosting is desired consistency.  Adjust sugar and water levels accordingly.

Place frosting in piping bag fitted with a large 1M tip.  (The swirls catch the drizzle, yummmm)
Frost small swirl on top of ganache-dipped cupcake.  Drizzle Baileys syrup on top.


This recipe sounds like a lot of work, but it's really not bad.  And the end result is WELL worth the effort!




 

Stay tuned for some Irish Car Bomb cupcakes!  We take St. Patrick's Day seriously around here!