Friday, 6 April 2012

Boozy Baileys Cupcakes.

What IS the big deal with cupcakes? It's like overnight they became totally trendy and everyone's must have accessory. I'm not sure if I missed some revolution where the good ole fashioned bun suddenly morphed into the sexy cupcake, where businesses were born, wedding cakes were assembled with them and celebs were papped stuffing their skinny jaws with their sugary wonderfulness.

So, don't be scared, they're just buns in fairness. I created my own recipe, which was originated from a red velvet recipe, which uses sunflower oil and buttermilk rather than butter. Not only is it more cost affective, but it makes for devine mouthfuls of moist cupcake heaven. The dressing of cupcakes is essential. Pick yourself up a piping bag and some glitzy sugars and your elected. Prettiness is essential for alluring cupcakes. 

Here is my recipe for Baileys cupcakes. You can ditch the baileys and opt for whatever flavour takes your fancy. Try some lemon zest and juice, chocolate chips, mint, some vanilla extract or maybe some food colouring for whatever colour mood you are in; the list goes on. Feel free to contact me if you need some help in customizing your own.

Boozy Baileys Cupcakes
Makes 12-16 cupcakes
Preheat the oven to 180 degrees


Dry ingredients
7oz Flour
1 heaped teaspoon of baking Powder
8 oz caster sugar
1 Tablespoon of Cocoa Powder

Wet Ingredients
1 egg, lightly whisked
125ml Sunflower Oil
125 ml Buttermilk (shake the carton before pouring)
1/2 tablespoon of white wine vinegar
100ml Baileys 

Buttercream Baileys Icing

6oz Butter, soffened
10oz icing sugar
100ml Baileys 


1. Put all the dry ingredients into a bowl and mix

2. Put all the wet ingredients into a big bowl and whisk. (I used my Kenwood chef, but a hand mixer is fine)

3. Dump the dry ingredients into the wet ingredients and mix well. 

4. Pour the batter into a pouring jug. 

5. using the jug, pour the batter evenly into your lined bun tin.

6. Put into a preheated oven for 20 minutes, or until the cupcakes are well risen and are dry to touch.

7. Allow to cool on a wire rack.

Now for the icing. 

8. I find to achieve really nice icing, you need to beat the baileys, sugar and butter for at least 10 minutes. Practice your swirls before you get to ice the cakes. You'll be a pro in no time. 

9. Dust with some chocolate shavings and some coloured sugar if you have it.

I am currently organsing a fundraiser for the mighty Pieta House. The theme is Coffee 'n' Cupcakes. Please come along on Friday 27th April from 9.30am-midday to the Hunt Museum, Limerick or take a look at

Happy Cupcaking! 


  1. Love these! Think I could actually do them

  2. Hi Helena, I made these last night and they are delicious. My friend also said they were the nicest cupcakes she's ever had! Thanks so much for posting the recipe :-)

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  4. It is a informative post , thanks for sharing

  5. I think you need to double check your buttercream recipe, 100ml Baileys is far too much, and reduces the mixture to a liquid, rather than a light and fluffy buttercream as it is meant to be. Was this measure meant to read 10ml instead, by any chance? Other than this, it seems a lovely recipe!!! Thanks,

  6. Thanks for sharing wonderful information.

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