Boozy Baileys Cupcakes!


On this dull, gloomy Monday what would be better than whipping up a few of these creamy, light Baileys cupcakes to keep warm. The subtle flavour from the Baileys, along with the spongy chocolate cake and the smooth white chocolate and Baileys buttercream is sure to be a great winter warmer, and an early week treat. 

Baileys cupcakes: 

Preparation time: 30 minutes
Cooking time: 15-20 minutes 
Serves: 9 Cupcakes

Ingredients: 

For the cupcakes: 

  • 150g unsalted softened butter 
  • 150g caster sugar 
  • 100g self raising flour 
  • 50g cocoa powder 
  • 3 free range medium eggs 
  • 1/4 tsp baking powder 
  • 2 tbsp Baileys 
For the white chocolate and Baileys buttercream : 
  • 100g softened butter 
  • 200g icing sugar 
  • 1-2 tsp baileys 
  • 50g white chocolate melted 

Method: 

Start by preheating the oven to 180 degrees Celsius, and lining one cupcake tray with cases. I chose white ones, but you could definitely get creative and use some funky cupcake cases. 
Next, place the softened butter, and sugar into a bowl and cream together until the mixture is smooth, and of a creamy consistency. 
Now, one by one add the eggs making sure to thoroughly mix between each addition. This is the stage where you want to incorporate as much air in as possible, so give it a good mix to achieve light, fluffy cupcakes.  After this add the baileys to the mixture, and stir it in until fully incorporated. 
Finally, sift in the flour, cocoa powder and baking powder and carefully fold in using a metal spoon. Making sure to knock as little air out as possible. 
Using an ice cream scoop, place the mixture into the cupcake cases until they are 2/3 full. 
Place in the oven, on the middle shelf for 15 minutes or until cooked all the way through and springy to the touch. 

 *Top tip~ Do not open the oven in the first third of the cooking time to avoid the cakes collapsing. 

 Once the cakes are done, leave on a wire cooling rack to cool completely. 

 To make the buttercream place the softened butter and sifted icing sugar into a bowl and mix until combined, and of a creamy, smooth consistency. Melt the white chocolate in the microwave and add the Baileys to this. 
Gradually add the melted white chocolate, and baileys until the buttercream is of a pipe-able consistency. 
*Top tip~ Do not add too much liquid into the buttercream otherwise it may curdle. 

 Place a Wilton 2D, six point star piping nozzle (or another nozzle of your choice) into a piping bag and fill it with the prepared buttercream. Once the cakes are completely cooled, pipe a swirl onto the top, starting on the outside and working your way inwards in an upwards direction. 
To finish place a mini pipette, filled with Baileys into the top of the buttercream. I got mine on Amazon, which were great and would work with so many different flavoured cakes or other baked goods.


I hope you enjoyed learning how to make these boozy cupcakes, and have a bit of fun trying to make your own. You could always get creative and add other flavours along with the Baileys to make them even more delicious!


Popular Posts

  • Prosecco O'Clock
    Happy New Year! I hope whoever is reading this had a fun filled, and exciting end to 2017, and are raring to go at the start of the new...
  • A classic with a twist
    As the weather is starting to get slightly more spring like I thought I would share these tangy and delicious rhubarb crumble cupcakes....