As a general rule I am not the biggest fan of store bought cup cakes. I think most of the time they look beautiful, but they usually just don’t taste that great. That all ended when I found Bibi’s Bakery in Edinburgh! I think most of my friends can attest to how amazing these are and how much I love them.
Bibi’s is awesome as well because they put there basic vanilla cupcake recipe online and it really does make the same cupcakes. I have taken this recipe and added a little boozy twist to make a yummy evening indulgence.
Baileys’ is one of my favourite little indulgences, especially poured into a lovely late night hot chocolate (this has quite a bit of special meaning to me and Jürgen as it is one of the first little gestures he did that made me start to fall for him). I was experimenting a few months back with cupcakes and thought it might make a nice addition to buttercream icing. I have gone one step further for this recipe and now it is in everything! And if you have the bottle out, you might as well have a little sip while you bake.
I was making these for some friends coming over as a nice little treat to go with tea. I have just done the icing as a basic spread with a knife affair, but I was thinking about doing a cupcake challenge later on in the year and might use that to try some different piping techniques.
They might not look super beautiful, but I promise that they are crazy delicious! The recipe makes a really nice light cake and a very indulgent sweet icing.
Oven update: It is still broken, but I was able to make these with the fan grill setting!
Vanilla Baileys’ Cup Cakes
I made 16 cupcakes at about 311 calories a cake.
- 200g stork (tub not block)
- It is very important here to use stork, not butter or anything else!
- 220g caster sugar
- 240g self rising flour
- 4 eggs
- 1 tsp. vanilla extract
- Always use extract, never essence
- 2 Tbs Baileys’
- 500g icing sugar
- 250g unsalted butter (room temp.)
- 1 tsp. vanilla
- 2 Tbs Baileys’
- Preheat oven to 150C.
- In a stand mixer using the paddle attachment, whip stork until very soft and pale.
- Add all ingredients and mix until incorporated. Don’t over mix, just until everything is together and smooth.
- Line a cupcake/muffin tray with liners. These liners are lovely silicone one’s curtesy of my wonderful friend Fiona!
- Spoon in mix into cases.
- Half full cases will make flat cakes, 3/4 full cases will make domed cakes.
- Bake for about 20 minutes, until tops are golden brown. You can insert a wooden toothpick or skewer and it should come out clean when they are done.
- Make sure the butter is at room temperture, almost melting, but not yet. The icing won’t come out nicely if it melts.
- Beat butter until pale.
- Add icing sugar 1/3 at a time on slow and then medium speed.
- Warning: this will make a mess, I cover the top of the bowl with a cloth to help contain it, but mess comes with icing sugar.
- Add vanilla and Bailey’s and beat until fluffy (at least 5 minutes).
- If you want you can add a colour to the icing at the very end and mix until combined. Although Ninke Harten and I would advise against using blue…it can stain awkwardly.
- Wait until the cupcakes are cooled and then ice anyway you want. Don’t forget to lick the spoon at the end!