BAILEYS IRISH CREAM CUPCAKES FULL

Place these 2 piping bags into the 3rd piping bag and squeeze all the air up out of the top of the bag and twist at the top of the icing. Snip a larger tip off the ends of the other 2 piping bags. Place a Wilton 2D onto the 3rd piping bag.For the piping: Snipping just a tiny tip of 2 piping bags (just to let the air out) fill one bag with the chocolate buttercream and one with Irish cream buttercream.Sift the icing sugar into the bowl and beat on a medium speed for about 5 mins, until smooth and shiny. For the Baileys buttercream: Add the butter and the Irish cream into a large mixing bowl.Sift the cocoa and icing sugar into the bowl and mix on a medium speed for about 5 mins until smooth and shiny. For the chocolate icing: To a large mixing bowl add the butter, vanilla and milk.Remove and cool in the trays for 10 mins before putting on a wire rack. Then bake for 30 mins until they are springy to the touch.

BAILEYS IRISH CREAM CUPCAKES FULL

Fill cupcake cases to 2/3 full and pop one square of the chocolate in the middle of each cake.

Remove the chocolate bar from the freezer.

Do not beat this mixture, there is no need. Add the beaten eggs, oil and buttermilk, and the cooled chocolate mixture, stirring with a large whisk until completely combined. Stir in the sugar and make a well in the center.

Sift the flours, cocoa, and bicarbonate of soda into a large bowl.Place butter, chopped chocolate, coffee granules and 40ml of water in a large bowl over a pan of boiling water, stir gently until melted then remove from the heat and allow to cool. Preheat the oven to 160☌/325☏/Gas Mark 3 and line a 12-hole muffin tray with cupcake cases.For the sponge: Before you start making these cupcakes, pop the Irish cream chocolate bar in the freezer.See all weight loss and exercise features.Child development stages: Ages 0-16 years.See all conception & fertility features.Fines for taking children out of school.

Baileys irish cream cupcakes