Thursday, January 21, 2010

Day 21 – A recipe

I was going to make this tonight but had a really shitty day at work today that involved lots of crying. So I came home and crawled under the covers and hide away from the world. Here is the recipe

Baileys Cupcakes
Makes 18
4 oz unsweetened chocolate
1/2 cup light brown sugar
1 cup sugar
1/2 cup butter
6 Tbs Bailey's Irish Cream
3 eggs
2 cups flour
1 tsp baking powder
1/4 tsp salt
2/3 cup milk

  1. Preheat the oven to 180C and line 2 12-hole muffin pans.
  2. Put the chocolate to melt over a low heat with the Bailey's and the brown sugar. Stir often to blend to a smooth mixture.
  3. In the meantime, cream the butter with the sugar. Add the eggs one by one.
  4. Sift the dry ingredients into another bowl.
  5. Add the milk and the dry ingredients gradually to the butter mixture, alternating wet and dry. Once they are completely incorporated, add the chocolate mixture.
  6. Bake in the middle of the oven for about 15 minutes (although again my oven is crazy - so check on them).
Baileys Swiss Meringue Buttercream
Enough to frost 18 cupcakes.
4 large egg whites
1 1/4 cups caster sugar
250g butter
2 tsps vanilla extract
3 tbsp baileys
  1. Combine the egg whites and sugar into a heatproof bowl and whisk over a saucepan of simmering water until sugar is dissolved and the mixture is as hot as you can get it without the egg whites cooking.
  2. With the whisk attachment on your mixer whisk the egg white and sugar mixture on high speed until a stiff meringue is formed and the mix has cooled down to room temperature.
  3. Now put the paddle attachment on your mixer and with the mixer on a low speed add a tablespoon or two of butter at a time. Once all the butter is incorporated turn the mixer up to medium speed and mix until the mixture is light and fluffy again.
  4. Add the vanilla extract and baileys and mix on medium speed until the SMBC is a good piping texture.

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