Bailey's Cupcakes
Soft and fluffy Bailey's Irish cream liqueur cupcakes with a creamy Bailey's buttercream frosting.
Prep Time30 minutes mins
Cook Time15 minutes mins
Total Time45 minutes mins
Course: Dessert, Snack
Cuisine: Fusion
Diet: Low Salt, Vegetarian
Servings: 10 cupcakes
Calories: 428kcal
Bailey's cupcakes:
- 115 g unsalted butter room temp.
- 115 g white sugar caster or finely granulated sugar
- 2 eggs
- 115 g plain flour* all-purpose
- 1 ½ teaspoon baking powder
- 3 tablespoon Bailey’s Irish cream liqueur
Bailey’s cupcakes:
Preheat oven: 180°C / 160°C (fan) / Gas Mark 4 / 350°F
Cream together the butter and sugar using a spatula, electric hand mixer or stand mixer, until pale and fluffy.
Beat in the eggs one at a time until combined.
Sieve the flour and baking powder into the mixture, gently folding in until just combined.
Gently stir in the Bailey’s until only just smooth.
Line your cupcake pan with 10 cupcake cases and divide the batter evenly between them (each should be no more than ⅔ full).
Bake for 15-20mins until lightly golden and an inserted skewer comes out clean from the middle. Transfer the cupcakes to a wire rack to cool while you make the frosting.
Bailey’s buttercream:
Beat the butter (either by hand, using an electric mixer or stand mixer) until pale, light and fluffy. This could take several minutes.
Sieve half of the icing sugar into the butter and beat until combined, then repeat with the remaining half of the icing sugar.
Add in the Bailey’s and vanilla extract, mixing until only just smooth.
Assembly and decoration:
Once your cupcakes have fully cooled, add your buttercream to a piping bag fitted with a nozzle of your choice (e.g. large open star) and pipe large swirls onto each cupcake.
In a heatproof bowl, heat the white chocolate in the microwave (20secs at a time), stirring until smooth and melted.
Drizzle the melted white chocolate Baileys mix over your cupcakes (using a spoon or piping bag with a small round nozzle) and enjoy!
Storage: Store your Bailey's cupcakes in an airtight container for up to 4 days.
Freezing: You can freeze your Bailey's cupcakes wrapped in cling film and foil for up to 3 months.
Substitutions:
- You can swap the plain flour for self-raising flour of the same amount and reduce the baking powder by 1 tsp.
- Swap your Bailey's for any brand of Irish cream or other tasty cream liqueur flavours!
- Instead of piping on your buttercream, you can just slather it on generously with a knife or spatula.
Tips:
- Try to fill each cupcake case with your batter to just over the halfway point.
- You’ll know your cupcakes are cooked when they’ve risen, springy and lightly golden.
- For creamy frosting, first beat your butter until it’s pale, light and fluffy.
- Remove your freshly baked cupcakes from the hot tin and transfer them to a wire cooling rack. This helps to prevent moisture from gathering on the outside of your cases, which could make them peel.
Calories: 428kcal | Carbohydrates: 53g | Protein: 3g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 112mg | Potassium: 43mg | Fiber: 1g | Sugar: 43g | Vitamin A: 648IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 1mg