Tuesday, March 16, 2010

Recipe Sneak Peek

Baileys Irish Cream cupcakes with chocolate frosting. Mmmmmm. I didn't think it would be very fair of me to post pics and recipes for these things after St. Patricks Day. I did alot of research and chose this recipe mostly because of the amount of Baileys in it.  And what could go better with Baileys than creamy chocolate. So here it is. The recipe that I plan on using for St. Patrick's Day. I'll be sure to post pics and reviews once I've sobered up.

Recipe: Baileys Cupcakes with Chocolate Frosting


Cupcakes (Makes approx. 30 cupcakes)

1 cup of butter, room temperature
2 cups of sugar
4 eggs, separated and at room temperature
2 tsp vanilla extract
3 cups flour
4 tsp baking powder
1/2 tsp salt
1 cup of Bailey's liqueur

Preheat oven to 350 degrees.

In a large bowl, cream together butter and sugar with an electric mixer on medium speed until fluffy (about 3 or 4 minutes). Add egg yolks one at a time, beating for 1 minute after each addition. Add vanilla and mix until combined.

In a separate bowl, combine flour, baking powder and salt. Add to creamed mixture, alternating with Baileys and mixing well after each addition. Batter should be thick, but if it comes out dry, add a splash of milk.

In another bowl, beat egg whites with clean beaters until stiff peaks form. Gently fold into the cupcake batter until the colour of the batter is uniform.Fill lined cupcake cups half full. Bake 22 to 25 minutes or until they test done with a toothpick.



1 stick of butter (1/2 cup) at room temperature
1/2 cup shortening
3 1/2 cups icing sugar
1/2 cup cocoa
1/2 tsp vanilla
3-4 Tbsp milk

Cream together butter and shortening. Add vanilla and milk and mix well. Combine icing sugar and cocoa and gradually add to the creamed mixture. Add more milk if necessary.