Thursday, March 22, 2012

White Chocolate cupcakes & Baileys Frosting

 After such a rich post last week I thought it best to tone it down a bit, and give you a little recipe I enjoy making on a rainy day.... or in this case, on a day I had left over Bailey's forsting and wanted to adapt it to something that would enhance the flavour of the Bailey's, not take away from it. Needless to say, but the white chocolate mud cupcakes really do work well with Bailey's frosting.

I personally do not like white chocolate, and try to avoid it as much as possible. I have a rule that the only time I choose to have white chocolate is in the Lindt truffle balls. There is an exception to my rule though, and that is this wonderful recipe. The white chocolate does not stand out, it seems to enhance the cakes flavour, and almost caramelises. So if you too, are not a white chocolate fan at the best of times as I am, do yourself a favour, try this recipe! It really is worth the trouble, time, effort and clean up. However, be warned... its hard to stop at one! I made mine mini so they were a little less guilty. 

Hope you have as much fun making these as I did! 


White Chocolate Mud Cupcakes & Bailey’s Frosting

Makes 12-18 cupcakes

Prep time:- 20 mins Cooking time:- 20-30 mins

For the cupcakes:
  • 125g butter, chopped coarsely
  • 80g White Chocolate, chopped coarsely
  • 1 cup granulated/caster sugar
  • ½ cup milk
  • ½ cup plain flour
  • ½ cup self-raising flour
  • 1 egg

Preheat oven to 170 degrees C (340 degrees F) and place 12-18 cupcake papers in the cupcake pan.
Stir butter, chocolate, sugar and milk in a medium saucepan over low heat until smooth. Transfer to a medium bowl and let cool for 15 minutes. Whisk sifted flours into the chocolate mixture and then add the egg.
Use a piping bag or batter dispenser to distribute the batter into cupcake papers evenly – approx ¼ to ½ way filled.
Bake for 20 – 30 mins until lightly coloured on top. Skewer or cake tester will come out of cake clean when complete. Stand cakes in pans for 5 mins before transferring to wire rack to cool completely before icing.

For the Baileys Frosting:
1 cup unsalted butter, at room temperature
3 cups powdered sugar
1 teaspoon vanilla extract
4 tablespoons Bailey’s Irish Cream

Using the whisk attachment of a stand mixer, whip the butter on medium-high speed for 5 minutes, scraping the sides of the bowl occasionally. Reduce the speed to medium-low and gradually add the powdered sugar until all of it is incorporated. Add the vanilla and Baileys, increase the speed to medium-high and whip for another 2 to 3 minutes, until it is light and fluffy.


No comments:

Post a Comment