{"id":2156,"date":"2014-03-20T11:13:46","date_gmt":"2014-03-20T18:13:46","guid":{"rendered":"http:\/\/aysontespli.ca\/?p=2156"},"modified":"2014-03-20T11:20:56","modified_gmt":"2014-03-20T18:20:56","slug":"baileys-irish-creme-cupcakes","status":"publish","type":"post","link":"http:\/\/aysontespli.ca\/?p=2156","title":{"rendered":"Bailey’s Irish Creme Cupcakes"},"content":{"rendered":"

I don’t drink alcohol but I do like to use some in baking now and again. You will regularly find Rum, preferably Bundaberg Rum<\/a>, but seeing how it is from Australia it is not always readily available here in British Columbia. I will settle for \u00a0Havana Club<\/a> but prefer Captain Morgan’s Spiced Rum<\/a>…afterall, I am baking with it! I also stock Cherry Brandy for making Black Forest Cakes. I WOULD keep Bailey’s Irish Creme<\/a> in the pantry but somehow I think it would disappear! Case in point, when I brought the Bailey’s home the first thing on tap was an Irish Coffee for my husband! \u00a0This recipe for Baileys Irish Cream Cupcakes<\/a> came through my Facebook feed from \u00a0Easy Baked<\/a>. I didn’t follow her recipe to the T \u00a0but was still happy with the results.
\nI didn’t used Berry Sugar or Fine Sugar…just used what I had in the pantry. \u00a0I didn’t use Cake Flour; used regular All Purpose Flour and used a whisk to combine the flour, baking powder, cinnamon and salt. Shocker, I am out of Vanilla so I used some Dr. Oetker’s Original Vanilla Sugar<\/a> instead. (I am NEVER out of Vanilla but I am in the end stages of making my own Vanilla<\/a>!) \u00a0I omitted dousing the baked cupcakes with Bailey’s because I live in a house of peeps who prefer not to drink alcohol; I thought the Bailey’s might be a bit overpowering for them. I used my own Buttercream Icing subbing \u00a0in Bailey’s for milk. Skipped the ganache altogether.<\/p>\n

Without further ado, Bailey’s Irish Creme Cupcakes.<\/p>\n

\"Bailey's<\/a>
Bailey’s Irish Creme Cupcakes<\/figcaption><\/figure>\n

2 1\/2 cups Flour
\n1 Tablespoon Baking Powder
\n1\/2 teaspoon Salt
\n1 teaspoon Cinnamon
\n3\/4 cups Butter, softened
\n1 1\/2 cups Sugar
\n3 Eggs, room temperature
\n1 teaspoon Vanilla Powder
\n3\/4 cup Bailey’s Irish Creme<\/p>\n

Buttercream Frosting with Bailey’s<\/strong><\/span>
\n1\/2 cup Butter
\n1\/2 cup Vegetable Shortening
\n4 cups Icing Sugar
\n2 – 3 Tablespoons Bailey’s Irish Creme, \u00a0or to desired consistency<\/p>\n

Preheat oven to 350F.
\nLine Muffin tins with paper liners – I only got 18 cupcakes.<\/p>\n

In a medium mixing bowl combine flour, baking powder, cinnamon and salt.
\nWhisk for a few minutes.<\/p>\n

In mixing bowl cream butter and sugar together.
\nAdd eggs, one at a time, mixing well after each addition.
\nAdd vanilla powder and beat for 2 minutes, scraping sides of bowl as needed.
\nAdd flour mixture in 3 additions, alternating with Bailey’s, starting and finishing with flour.
\nBeat for another 2 minutes, scraping sides as needed.
\nFill cupcake liners about 2\/3 full.
\nBake in preheated oven for 18 – 24 minutes, or until cupcake springs bake when touched or until pick comes out clean when inserted in centre of cupcake.
\nRemove from oven to wire rack to cool in pan for 10 minutes.
\nTurn out onto wire racks to cool completely before frosting.<\/p>\n

Buttercream Icing with Bailey’s<\/strong><\/span>
\nIn mixing bowl combine butter and shortening; beat until smooth and light in colour.
\nAdd icing sugar, 1 cup at a time, stirring well after each addition.
\nStir in 2 Tablespoons of Bailey’s, increase mixer speed and beat for 30 seconds.
\nAdd more Bailey’s if needed, continue beating; when you achieve the consistency you desire, beat for 3 – 4 minutes until light and fluffy.<\/p>\n","protected":false},"excerpt":{"rendered":"

I don’t drink alcohol but I do like to use some in baking now and again. You will regularly find Rum, preferably Bundaberg Rum, but seeing how it is from Australia it is not always readily available here in British Columbia. I will settle for \u00a0Havana Club but prefer Captain Morgan’s Spiced Rum…afterall, I am … Continue reading Bailey’s Irish Creme Cupcakes<\/span> →<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[21],"tags":[],"class_list":["post-2156","post","type-post","status-publish","format-standard","hentry","category-cupcakes"],"_links":{"self":[{"href":"http:\/\/aysontespli.ca\/index.php?rest_route=\/wp\/v2\/posts\/2156","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/aysontespli.ca\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/aysontespli.ca\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/aysontespli.ca\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/aysontespli.ca\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2156"}],"version-history":[{"count":4,"href":"http:\/\/aysontespli.ca\/index.php?rest_route=\/wp\/v2\/posts\/2156\/revisions"}],"predecessor-version":[{"id":2161,"href":"http:\/\/aysontespli.ca\/index.php?rest_route=\/wp\/v2\/posts\/2156\/revisions\/2161"}],"wp:attachment":[{"href":"http:\/\/aysontespli.ca\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2156"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/aysontespli.ca\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2156"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/aysontespli.ca\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2156"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}