I am almost have way through finals period, hence the lack of posts! When I enter into finals, I put down the spatula for a good three weeks and pick up the text books. I also just found out that I will have a free place to stay this summer when I go to Tennessee for an internship, but they do not have internet. Of course, that means that the lack of posts will continue until August. I will keep up as best as I can though.
Yummmmm Cupcakes! This was made for our ADR Team end of the year party. I also made some with peppermint icing, but these were the most popular between the two.
I started with a tasty recipe from Chockylit over at Cupcake Bakeshop, removed the ganache and changed the frosting. Enjoy!
Baileys Cupcakes (24 cupcakes)
The Ingredients – Chocolate Cupcakes:
- 200 grams chocolate (61% cacao)
- 3 sticks butter
- 2-1/4 cups sugar
- 8 eggs
- 1-1/4 cup flour
- 1/4 cup cocoa powder, unsweetened
- 1-1/2 teaspoons baking powder
- pinch of salt
The Steps:
- Chop chocolate and transfer into a metal or glass bowl.
- Add butter to the chocolate and place the bowl over a pan of simmering water. Stir until chocolate melts and butter is combined.
- Remove from heat and stir in sugar. let mixture cool for 10 minutes.
- Beat in an electric mixer for 3 minutes.
- Add one egg at a time, mixing for 30 seconds between each
- Sift the flour, cocoa powder, baking powder, and a pinch of salt into the mixture and mix until blended.
- Scoop into cupcake cups and bake at 350 F for 25 minutes or until a toothpick comes out clean.
The Ingredients (Baileys Frosting):
- 1 cup (2 sticks) butter
- 4-5 cups powdered sugar, sifted
- 1/3 cup Baileys
The Steps:
- Beat butter until creamy, scrape bowl.
- Add 4 cups of sifted powdered sugar and Baileys, beat until combined.
- Add more powdered sugar as needed to get piping consistency.
