Everyone loves Baileys and it’s very easy to make Baileys cupcakes with Baileys buttercream.
Making Baileys cupcakes for a wedding
Last month a friend of a friend wanted 100 cupcakes for her wedding and also a simple white cake to slice. We discussed lots of interesting flavour combinations for her big day and one of my favourites was Baileys cupcakes with Baileys buttercream icing.
The Baileys cupcakes which featured my favourite cream liqueur in both their buttercream and sponge bases.
The tricky thing about making a large quantity of cupcakes is that you have to start work as late as possible in order that they be as fresh as possible. I baked five batches of cupcakes from dawn til dusk although annoyingly I had to make a 3.5 hour emergency dash to Bluewater in the middle of the day due to cupcake case problems (I may do a post about this issue on it’s own, it really needs pictures to explain it properly) and then it was time to collect Ted from preschool so the baking did not recommence until evening. From the early hours of Friday I was decorating them until they were ready for collection mid afternoon.
Phew. I felt quite emotional when I saw them all stacked up in the hallway waiting to leave!
You’ll notice these wedding cupcakes are not white – the five flavours were each a different colour but presented in white broderie anglaise cupcake wrappers and decorated with the same white fondant flowers (hand stamped by my fair hands, all 600 odd of them!). I am hoping to get a picture of all five flavours shown on their cake stands at the venue from the bride when she’s returned back from her honeymoon.
So tell me, when were you last up against the clock? Did you make your deadline?
- (for the Baileys cupcakes)
- 275g self raising flour
- 275g caster sugar
- 275g softened butter
- 25g cocoa powder, sieved
- 6 large eggs
- 2 tsp vanilla extract
- 2 tablespoons Baileys or other Irish cream liqueur
- (for the Baileys buttercream)
- 750g icing sugar
- 25g cocoa powder, sieved
- 250g softened butter
- 100ml Bailey’s or other Irish cream liqueur
- 1 tsp vanilla extract
- Preheat oven to 190c or gas mark 5. Simply quickly blitz all ingredients for the cupcake bases except the Bailey’s together in the food processor. Drizzle the Bailey’s in last through the funnel before pulsing a few times to a smooth batter. Do not over mix.
- Spoon the batter into large muffin cases in a 12 hole muffin tray so that they are around two thirds full. Bake for around 15-18 minutes. For 12 large cupcakes I set the timer for 12 minutes, turn them around on the shelf and leave for another 6 minutes. For standard cupcake size and mini muffin size I set the timer for 10 minutes, turn around then give them a further couple of minutes until done.
- The centres may erupt like little volcanoes but that’s ok, you can lop off these peaks if you want to ice them flat or pipe icing in a spiral to emphasis their shape!
- When the cakes are done, a cocktail stick will just about come out dry. With practice you get the confidence to know how early this is, leaving them even a couple of minutes beyond this point will make your sponge too dry.
- Leave to cool in the tins for a few minutes before transferring to a wire rack. Allow to cool completely before covering with icing.
- For the buttercream, beat the softened butter and Bailey’s with an electric hand mixer or free standing mixer until very soft and fluffy. Sift on the icing sugar and cocoa several table spoons at a time and incorporate. The more you do at once the more it gets wafted round the kitchen covering everything so it’s best to go slow. When all the icing sugar is mixed in, add another tablespoon of milk if you think it’s still too stiff. Beat the buttercream with the mixer for several minutes, it will go fluffier and lighter. Remember that although it will be soft and squidgy now, the surface of the buttercream will go harder when it’s had a couple of hours to dry out on the surface of a cake.
- Paste your buttercream over the cupcake bases using a small palette knife or pipe it onto them in spirals. Decorate with chocolate curls and fondant flowers or using the decorations of your choice.
Gosh these look divine. I like making cakes but the thought of making 100 all looking this good…a bit daunting. The only cooking deadline I have is when entertaining at home. This is all good and about planning ahead, being well organised and keeping relaxed. As we cook on bottled gas it can be a bit of a challenge if this runs out in the middle of cooking though – opening another bottle of wine usually helps people not to look at the clock!
what wonderful cupcakes! I love Bailey’s.
Cheers,
Rosa
Wow, you have ben baking up a storm. You must have been absolutely exhausted after making all those beautiful cupcakes.
*kisses* HH
I recently did a ganache with baileys cream and it was absolutely gorgeous:)
I can imagine how exhausting it must have been…I complain when i have 2 make a layer cake 🙂
We’re impressed…that’s a whole lot of cupcakes! They sound delicious though, we LOVE Bailey’s (like really really love) and can only imagine how amazing these taste!
I am not a fan of the cooking deadline (which was reinforced by the MasterChef thingy!).
I do however have a bottle of Bailey’s lurking in the fridge. I have a feeling it might have been there since the start of the year, but that should still be fine for baking with won’t it?! Ixx
I love a bit of baking with “grown up” ingredients such as Baileys!
Thanks everyone! I suppose they are quite grown up!
Wow – I am so impressed! Well done! I only had to make 30 cupcakes for a recent wedding and it was quite stressful, especially when the dog decided to help himself to three of them.
WOW!! I’m so impressed too! 100 cupcakes!! That’s really not easy! The bailey’s buttercream sounds so wonderfully delicious! Glad you meet the deadline too! 🙂
120 cupcakes for a food market, mixer broke with 2 batches of frosting to go, dash to mum’s for mixer & finish with 5 minutes to spare ! soooo stressful, may i ask you where you source your boxes (the ones stacked in the hallway)?
I love baileys, I love chocolate, I love cupcakes so this is a triple win! Will definitely try this recipe and let you know how they go!
I’ve made 60 cupcakes before but was okay for time. Got another booking for another 60 sometime soon so let’s hope it all works out okay!
Where do you buy your cupcake boxes?
Can’t wait to see you blog about all the other fun flavours!
Wow–impressive organisation and dedication. Well done for meeting such a deadline in style. I think chocolate and Baileys sounds just perfect. Yum, yum. 🙂
Oooh…these are so beautiful and utterly indulgent with baileys added. I will eat lots…haha. Salute to you, Sarah. You are such a super woman to me to make so many cupcakes! My high blood pressure will shoot sky high at the pressure..haha. Well done!
I adore Baileys, tried my own adaptation of Baileys profiteroles a while back but think I am going to have to have a bash at your Baileys & chocolate cupcakes. They looked gorgeous too. Own up did all cupcakes make it to your friends wedding or did you hold a few back for……quality control? :-)ha ha. Love your blogs, keep writing. x
I’ve lost count of the number of times I’ve stayed up all night making cakes for my children’s birthdays so I can’t imagine the stress for a wedding…gulp!
My mouth is watering now! 🙂
One word: drool
I am so ready to spend a day in your kitchen watching you bake! These cupcakes are a thing of beauty and WOW the flavor! I want to try them. Great job, Sarah, you are now a pro! I also have to say that writing under pressure makes me write better but baking under pressure? Disaster! Not a pretty sight and be warned you must wear earplugs if you are within shouting distance of my kitchen.
WOW Sarah what a feat! Pictures please. It sounds amazing. And the results look gorgeous. Well done you.
I’ve become obsessed with baking cupcakes and I’m going to start my own business as soon as I move house. The most I’ve made are 90 in one go, and it was okay – I find that making the bases the day before, brushing them with syrup and storing them in my (closed) cupcake courier, then making and adding the buttercream the next day makes for the best results without nearly as much stress.
Boxes – I get mine from ebay, but there are shops online that specialise in cupcake boxes. I recently got a Cupcake Courier which is fantastic, although heavy when full, and you can’t carry cakes with very high domes. For smaller boxes (up to 6 in each box) use the Wilton ones as the holes are very deep, meaning they don’t move at all.
One question – I use syrups for all my cakes to soak the top, and I always try to include a relevant flavour (such as lemon or orange zest, limoncello, etc) but I really don’t know what to put in a syrup for a chocolate cake. For this, I might try adding Baileys, but worried it might go a bit strange as it’s cream based. Any tips?
Rachel – thanks for the box tips. I have never put syrup on mine so I don’t know about that. I agree Baileys might be bit weird due to the cream but cointreau or grand marnier would be good for choc orange cakes?
… I soak the tops of mine with Baileys – it’s utterly yum! x
That sounds good… I must try it.
These are perfect! I was going to make Baileys fudge today, but don’t have a tray I can use, so I will make these instead! Also I may have had a little spack-attack when I read you popped to Bluewater, as its not far from me! Though a lot of the stuff in Lakeland is on sale at the Range (Dockside outlet centre, Chatham) and they have a few more bits for sugarcraft and decorating there, and more cupcake cases in different colours and styles!
Can’t wait to make these cupcakes! Thank you so much for posting the recipe! xx
hey! these look so great i have just been asked to make a birthday cake for my lil sisters other half and she wanted a baileys cake these sound perfect! but i would want to make a single large cake 9 or 10inch any idea how i would adjust the recipe if not i will just have to do my best!
I’m not sure off hand how much batter you’d need but probably a double batch for 24 cupcakes worth of sponge would be enough to fill two 9 inch tins. That’s just me guessing though.
Thanks Sarah! I will Definatly give it a go
Sound amazing and look amazing! May try making these tonight. xx
Hi,
this recipe sound great..Ilove, love Bailey’s LOL….my question is the 6 eggs..is that the correct amount or a typo? It seems like a lot…
Thanks
It is indeed six eggs but bear in mind this is a large batch as I was making them for a wedding – you could halve it to make 12 large cupcakes.
Hi,
I am just wondering how much Milk to use as this is not listed in the ingrediants. You say “Simply quickly blitz all ingredients for the bases except the milk”… Hoping you can confirm.
These look amazing and I can’t wait to try them – thank you for sharing.
Usually I’d add around 75mls milk to this size batch of cupcake batter but here I have used Bailey’s instead. For the buttercream it will be a further 40-100mls liquid depending on how you like the consistency. Hope that helps.
Sounds like a fab recipe – definitely going to give it a go over Christmas!
I’ve just finished making these and they are so easy to make. They look and taste absolutely lush too thank you so much x x
Made these for work at Christmas and as part of pressie gorgeous,
a bit too sweet though.
they looked lovely all dressed up in their Christmas decorations !
Can you convert the measurements to cups, ounces, ou for the help.ect.? I am a new at this and not sure how to do it. Thank y
I would like to do this at some point in future but in the meantime there are numerous places online you could convert it yourself.
Ok I will look into it. Thanks a bunch & have a wonderful day. 🙂