Chocolate Baileys Cupcakes, topped with Baileys Buttercream Frosting, and a Baileys Truffle!
Light Brown Sugar
Self Raising Flour
For the Cupcakes
Preheat your oven to 180C/160C Fan, and get your 12 Cases ready for the cupcakes.
Beat together your Butter and Sugar until light and fluffy.
Add in the Flour, Cocoa Powder and Eggs and beat again, it should be lovely and chocolatey!
Add in the Baileys slowly, whilst beating in and beat till smooth. It will be thinner than most cupcake mixes.
Split the mixture between the 12 cases, and bake in the oven for 18-22 minutes, or until baked.
Leave the cupcakes too cool fully on a wire rack.
For the Buttercream!
Beat the Butter on its own for a couple of minutes to loosen. It's best that its smooth, before you add any sugar.
Add in the Sugar in thirds, and beat each time fully.
Once all the sugar is in, gradually add in the Baileys, until smooth and lovely. If it has become really sloppy, you might need a bit more sugar.
For the Decoration!
I piped my Buttercream on using a 2D Closed Star Piping tip.
I then sprinkled on some Bronze Crunch Sprinkles, and topped with a Baileys Truffle!
I used the Original Baileys for this recipe, as it's a classic. You can easily use whatever themed Baileys you like however!
I just used shop bought Baileys Truffles for ease, but you can make some yourself using this
Baileys Truffles Recipe
These will last for 3 days, at room temperature.
This 2D Closed Star Piping Tip
And I used
these Snowflake Baking Cups
Amount Per Serving
Calories from Fat 216
% Daily Value*
Saturated Fat 15g
* These are only estimates and can vary dependant on brands of ingredients and serving sizes.
© Jane's Patisserie - www.janespatisserie.com - @janespatisserie