Saturday, 8 October 2011

Chocolate and Baileys cupcakes

I came up with this recipe a couple of weeks ago, and since then I haven't been able to stop myself cooking up batches of the stuff! The first version was a set of dainty little cakes bursting with decadent richness. Next up, I made a miniature heart-shaped cake to the same recipe for a friend's birthday, but decorated with giant chocolate buttons. And finally, next week, I am planning to make a violin-shaped chocolate and Baileys celebration cake for a 21st birthday. One taste and you'll know exactly why I'm so enamoured.....

Cakes (makes 12)
4oz Stork
4oz dark muscovado sugar
2 eggs, beaten
good tablespoon Baileys Irish cream
4oz self raising flour

125g unsalted butter, at room temperature
125g icing sugar, sieved
good tablespoon Baileys Irish cream
100g good quality dark chocolate

1. Cream together the stork and the muscovado sugar until light and creamy, then stir in the Baileys.

2. Gradually stir in the egg, adding a little flour if necessary to avoid curdling.

3. Stir in the remainder of the flour. Spoon into 12 cupcake cases and bake at 160 degrees celcius for about 15 minutes.

4. Whilst these are in the oven, melt the chocolate in a bain marie, then leave to cool slightly.

5. Whisk together the butter and the icing sugar until light and creamy, then stir in the Baileys and the melted chocolate. Leave the frosting at room temperature, so that it stays easy to spread (it will set in the fridge).

6. Leave the cupcakes on a wire rack to cool. When they are completely cool, use a palette knife to cover them with frosting, and sprinkle with a little gold edible glitter for best effect.

7. Make sure you give the majority away before you try one, otherwise you risk eating the whole batch in one sitting and not even feeling guilty about it.

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