Bailey Cupcakes

Besides oreo cupcakes, I baked bailey cupcakes for my colleagues on my last day of work. I found them a little too sweet for my liking. Nevertheless, they were all gone within mins! But again, cupcakes are meant to be sweet right? HAHA. I baked them the day before and the cakes were still pretty moist the next day. If you dont really fancy sweet stuff, I recommend that you reduce the sugar level of the cake. Dont forget that the bailey frosting is sweet too. Sweet cake + sweet frosting= MEGASUGARKILL.

Ingredients: ( Makes 6 medium cupcakes)
45 grams all purpose flour
10 grams good quality Dutch-processed cocoa powder
1/2 teaspoon baking powder ( As this is a really low cake, I added slightly more baking powder )
Pinch of salt
55 grams good quality dark chocolate, roughly chopped
100 grams unsalted butter, can be cold or at room temperature
90 grams caster sugar ( I cut to 75g and it’s still too sweet for my liking)
2 eggs
Bailey Irish cream ( Up to own preference.  I cant rmb how much i added but i added them in tablespoons and tasted them accordingly to achieve desired taste.)

– Preheat the oven to 175 degrees Celsius.
– Measure the flour, cocoa powder, baking powder and salt in a small bowl. Use a wire whisk and whisk the dry ingredients together until they are all well-mixed and evenly distributed.
– Measure the dark chocolate and unsalted butter in a large heatproof bowl and melt them over a pot of simmering water, stirring occasionally. Alternatively, you can microwave them under medium high heat at 15-25s interval. Stirring during each interval.
– Remove the heatproof bowl from the pot/microwave. Add in the caster sugar and whisk gently – not all of the sugar will dissolve. Mixture’ll be a little grainy Let the mixture stand for 10 minutes to cool down slightly (the eggs will scramble if added to a hot mixture).
– Crack in one egg into the chocolate mixture. Whisk the mixture (yes, same wire whisk!) for 30 seconds until it is fully incorporated. Whisk in the second egg, and then whisk in the bailey irsh cream.
– Sift a third of flour mixture into the chocolate batter and folding gently using a large metal spoon or rubber spatula. until all the dry ingredients have been incorporated
– transfer the cake batter into the lined muffin tin.
– Bake for 18-20 minutes until the top bounces back when touched lightly and a skewer inserted into the centre of the cake comes out clean.

Baileys frosting:

– Veg shortening 60g
– Butter 40g
– sifted Icing sugar  100g
– Baileys Irish Cream ( prolly about 3-6 tbsps? it depends on your own preference)

– Beat veg shortening in electric mixer for about 2-3 mins on medium speed.
– Add in Bailey Irish Cream
– Add icing sugar and continue beating until all ingredients are well combined
– Gradually add water to achieve desire consistency. (optional)

 Ops. The frosting is almost the same height as the cake. HAHAHA.

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