Boozey Baileys Cupcakes – Raisin Baking Special

What a better way to get your children drunk on Raisin?

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Ingredients:

Makes 12 cupcakes

Cupcakes:

  • 3 eggs
  • 195g butter, softened
  • 195g caster sugar
  • 195g self-raising flour
  • Cocoa powder (to taste)
  • 1 cap of vanilla essence
  • 3 tsp Baileys/Irish Cream
  • Pinch of salt

Icing:

  • 355g icing sugar
  • 2 ½ tsp Baileys/Irish Cream
  • 1 cap of vanilla essence
  • 85g butter
  • Dash of milk

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Method:

Cupcakes:

  1. Preheat the oven to 180 degrees Celsius (fan)
  2. Cream the butter and sugar together using an electric whisk.
  3. Add the eggs one at a time – fully incorporating each one before adding the next, followd by the vanilla extract and Baileys.
  4. Gently stir in the self-raising flour, salt and cocoa powder with a spatula/large metal spoon.
  5. Lay out 12 cases in a cupcake tray and fill each with a large tablespoon of cake mix.
  6. Bake for 12-14 mins, remove from the oven and leave in the tray to cool.

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Icing:

  1. Beat together all the ingredients in a large mixing bowl, adding in more milk of necessary.
  2. Wait until the cupcakes are completely cool to ice.
  3. Using an ‘open-star’ piping nozzle, fill a piping bag with 4 tbsp of icing and pipe in a circular spiral motion, from the edge to the centre of each cupcake. Repeat until all the cupcakes are iced.

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Happy Raisin Weekend!

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