WELLINGTON BAKEHOUSE

Prep Time : 15 Minutes | Cook Time : 20 Minutes | Total Time : 1 hour | Difficulty : Easy

Hello my lovelies! A girl can only go so long before she needs cake and what’s better than cake laced with delicious irish cream? These tender moist cupcakes use one of my favourite methods – adopted from the Hummingbird Bakery – and are perfectly topped off with fluffy spiked buttercream.

I love this method for cupcakes because it’s super quick and rubbing the butter into the dry ingredients helps to keep gluten from developing and gives a very tender cake. This recipe is easiest with a stand mixer, otherwise use a food processor for the first step and then mix by hand.

Heat the oven to 180C (350F). Put all the dry ingredients and diced butter into the bowl of a stand mixer or food processor. Mix until it looks like sand and there are no pieces of butter left.

Next whisk the wet ingredients and egg together with a fork and then either mix into the dry ingredients on low speed in your mixer or gently stir together until the batter is smooth.

Divide the batter evenly between 12 regular cupcake tins lined with paper cases. Bake for 15-20 minutes at 180C (350F) turning halfway through. The cakes should be firm in the centre and spring back when pressed gently. Transfer to a wire rack to cool completely.

While the cakes are cooling make the buttercream by putting all the ingredients into a bowl and beating until fluffy. Ice the cold cakes with buttercream and top with chocolate hail, sprinkles, grated chocolate or even a little sprinkled cinnamon.

Apply liberally to face.

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Irish Cream Cupcakes

Prep Time : 15 mins | Cook Time : 20 mins | Total Time : 1 hour | Difficulty : Easy

Makes : 12 cupcakes

Fluffy tender cupcakes spiked with indulgent Irish cream.

Ingredients:

3/4 cup (120 grams) all purpose flour
3/4 cup (140 grams) moderately packed brown sugar
1 1/2 teaspoon baking powder
1/4 teaspoon fine salt
3 tablespoons (40 grams) unsalted butter
1/4 cup (60 mls) full fat milk or cream
1/4 cup (60 mls) Irish cream
1/2 teaspoon vanilla extract
1 large egg

1 + 1/2 cups (250 grams) icing sugar
6 tablespoons (80 grams) unsalted butter
2 tablespoons Irish cream
1/2 teaspoon vanilla extract
1 to 2 tablespoons milk

sprinkles, grated chocolate, cinnamon for sprinkling

Equipment:

Standing mixer or food processor
Regular muffin pan lined with paper cases

Directions:

Heat the oven to 180C (350F).

Put all the dry ingredients and diced butter into the bowl of a stand mixer or food processor. Mix until it looks like sand and there are no pieces of butter left.

Next whisk the wet ingredients and egg together with a fork and then either mix into the dry ingredients on low speed in your mixer or gently stir together by hand until the batter is smooth.

Divide the batter evenly between 12 regular cupcake tins lined with paper cases.

Bake for 15-20 minutes rotating the pan halfway through. The cakes should spring back when pressed gently in the centre and look dry on top. Transfer to a wire rack to cool completely.

While the cakes are cooling make the buttercream by putting all the ingredients into a bowl and beating until fluffy.

Ice the cold cakes with buttercream and top with chocolate hail, sprinkles, grated chocolate or even a little sprinkled cinnamon.

Cooks Notes:

I’m not saying these cupcakes would be delicious made with coffee liqueur but it might be worth a try if you’re into that sort of thing.

Adapted from The Hummingbird Bakery Cookbook.

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Tagged Baileys, baking, Cupcakes, from scratch, Irish Cream, treat

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Irish Cream Cupcakes