![]() Sometimes dessert needs a little something extra and that’s what these Baileys cupcakes are for. Slowly add the confectioners' sugar and continue beating until a creamy consistency is achieved. 21872 Jump to Recipe Print Recipe These Baileys Cupcakes are the perfect grown-up cupcake recipe moist, fudgy chocolate cupcakes with fluffy Irish cream frosting and completely irresistible. Turn the mixer to low speed and add the Irish liqueur in a steady stream. Dust with cocoa powder if preferred.Ĭream the butter in the bowl of an electric stand mixer until pale. To assemble: Pipe the frosting onto cooled cupcakes using a large plain tip. Cool the cupcakes in their pan for 5 minutes before transferring to a cooling rack. Sift the flour and baking soda together in another small bowl and then add it to the saucepan, mixing a final time until the color is even.įill the cupcake liners three-quarters full with batter and bake until the cakes spring back after touching, about 27 minutes. Add this mixture to the saucepan and whisk thoroughly (it may appear lumpy). In a small bowl, combine the sour cream, eggs, and vanilla and lightly whisk until smooth. Sift the cocoa powder into a medium-size bowl and add the sugar. Fold in the cinnamon and espresso powder. ![]() Turn the mixer off and, using a rubber spatula, gently stir in the Irish cream, mixing until evenly combined. Add in the eggs and yolk and beat until combined. ![]() Place the stout and butter in a medium-size saucepan and whisk together on medium heat until the butter is melted. Add sugar and vanilla and beat smooth, scraping down the sides and bottom of bowl as needed. Add the salt (¾ teaspoon) and whisk to evenly distribute. Line a cupcake or muffin pan with 24 regular-size cupcake liners. To Make the Cupcakes: In a large mixing bowl, or the bowl of a stand mixer, sift together the flour (240 grams/ 2 cups), cocoa powder (100 grams/ 1 ¼ cups), granulated sugar (450 grams/ 2 ¼ cups), baking powder (2 teaspoons), and baking soda (1 teaspoon). ![]()
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