On to the plate

Experimenting with flavours, colours and style of food served at our place

Baileys Irish Cream Mini Cupcakes


Baileys Irish Cream

I had grand (I can hear Joan’s Irish accent in the word grand) plans of getting stuck into some St Patrick’s Day baking. But it turned out to be a bit of a social weekend and I’ve been busy out and about.

I had to improvise a bit. In order to save a bit of time next weekend I’ve baked a 3 tiered white (well 3 different shades of green) 6” cake, and these mini cupcakes came from the last 1/4 of the cake batter.

The cake batter has Baileys Irish Cream, and so does the frosting.

Since I don’t (hardly ever) drink I had to ask Mr Fussy if the flavour was right. I was guessing how much Baileys I would need. The amount of liquid in liquor reduced the amount of milk I’d need for the recipe. I nailed it first time, unlike the frosting which needed more, which worried me that perhaps I’d end up with a too soft frosting to pipe “stuff” with.


If we got back to the beginning, I was actually baking a Devil’s Food Cake. I had the ingredients (except the cocoa) all measured out last night ready to make a very quick start with baking today.

The way I want to decorate the cake made me realise that a two layer cake wasn’t going to give me enough room. I’d need at least 3 layers. And since I was having to jumble things up I decided to ditch a the chocolate cake and make a white cake, but colour the 3 layers different shades of green. Oh, and flavour the cakes with Baileys instead of the cocoa.

Shades of green

Hopefully I can decorate the cake well enough to show it off next weekend. At the moment it’s double wrapped in Gladwrap and now in the freezer.

As I say, the last 1/4 of the cake batter is what I used to make the mini cupcakes. That had been my plan for the Devil’s Food Cake, though I’d have had half the batter. I’ve not made mini cupcakes for a very long time and I misjudged how much batter to use in filling the liners. I over-filled them. Boo.

Overfilled mini cupcake liners

This was not my last food blunder of the day. The Mixed Berry Muffins I made are in the bin. Something to do with forgetting the baking soda.

I’ve had these mini liners since December when I came across them in a little kitchen shop in an Arcade on Queen Street Auckland.

Despite having a bit of a mixed bag of success in the kitchen, the mini cupcakes have a lovely flavour and a delicate crumb. Hopefully all the mixing of gel colour in the layer cake hasn’t done a number on the protein in the flour and turned the cakes into rocks. They felt OK when I gave them a little squeeze before putting them in the freezer.

cupcake texture

I think I tried about every Wilton small tip I had, including the one that’s meant to be used for icing grass, or making the Cookie Monster cupcakes (not why I bought it). I started out as usual with a piece of waxed paper and practiced the shell icing technique. Not that I was even going to use it. But as they say, practice makes perfect. I was also testing how the icing I plan to use next week will work. Will I have enough depth in the cake to achieve what I want. I think it’ll work. If I’ve got a steady enough hand and a LOT of patience.

But this is what I came up with today puddling around with all those tips.

assortment of icing styles

Excuse the odd measurement of flour, I had to replace 9 tbsp of cocoa for the flour which is why you see the flour in two parts. I can’t remember what I’ve weighed a cup of flour in the past.

Baileys Irish Cream Cupcakes

The ingredients will make a two-layer 9” cake, or a four-layer 6” cake


  • 52gm standard flour
    1 1/2 cups standard flour replacing 3 tbsp of flour for 3 tbsp cornflour)
    1 tsp salt
    1 tsp bicarb soda
    1/4 tsp baking powder
    115gm butter, at room temperature
    1 1/2 cups caster sugar
    2 large eggs, at room temperature
    1 cup of liquid made from 55ml Baileys Irish Cream, the remainder with milk


  • Heat the oven to 175 degrees Celsius
  • In a large bowl add all the dry ingredients and whisk to combine.
  • In the bowl of a stand/hand mixer add the butter and sugar and beat until light and fluffy, around 6 minutes.
  • Add the eggs one at a time and continue to mix until they are well blended.
  • Add half of the dry ingredients and mix on low until almost incorporated.
  • Mix the milk and Baileys together and add half of the liquid to the stand mixer and mix on low until almost combined.
  • Add the remaining dry ingredients and mix on low until incorporated.
  • Add the last of the milk/Bailey to the stand mixer and mix on low until combined.
  • Prepare the pan by lining it with parchment/baking paper and spraying the sides and bottom well.
  • Depending on whether you’re making a 9” or 6” cake you’ll either add half or a quarter of the cake batter to the pan.
  • Cook for 18-25 minutes turning the pan half way for even cooking.
  • When a toothpick comes out clean, or the sides of the cake has pulled away from the side of the pan and the top of the cake is springy to touch, rest the cake in the pan for 5 minutes before turning the cake out onto a cooling rack.

Extra Notes:

  • I used the frosting that I’ve made the last few times for cupcakes. Instead of any essence/flavouring or colouring I simply added enough Baileys to taste to the beaten butter, shortening and icing sugar. You wont use all of the frosting through but it freezes well and is perfectly good to use once it’s been re-whipped. I also used some of the frosting for the Chocolate Fudge Sandwich cookies I made yesterday (recipe to come).
  • My use of this cake recipe is to make a layer cake. I was concerned the cakes would dome too much. The original recipe, for the Devils Food Cake said the cake would take 25 minutes. My first cake layer was cooked in 18 minutes. The next layer was cooked with the oven reduced to 150 degrees and took 25 minutes. I also placed the pan in the part of my oven that cooks the slowest.
  • I know the weight of my mixing bowl and I measured the 4 parts into separate bowls, each was 270gm in weight. Yes I like to be as precise as I can, especially when it’s layered cakes. I want them all to be the same height. And don’t forget I was colouring the cakes so I needed them in separate bowls to allow me to graduate the depth of colour.
  • I have made the Devils Food cake from this recipe. I made a Peppermint cake for Christmas Day for family that don’t like traditional Christmas Cake. I didn’t post the recipe because I wasn’t happy with my decorating.
  • Once the cakes have cooled enough, but not room temperature, wrap them up in Gladwrap and leave them in the fridge, or you can double wrap them and leave them in the freezer. I’ll bring my cakes out of the freezer and leave them in the fridge on Friday night, for decorating Saturday.

Baileys Balancing Act

These mini cupcakes are really small, I know you can’t really tell much except for trying to judge from the size of the Baileys bottle. I don’t know if Baileys is the standard worldwide so this might not help everyone. The liners fit a standard mini muffin tin.

Pretty cupcake liners

Sorry for all the babbling about a non-existent cake as of yet. It does exist, and hopefully my ideas for decorating it come to fruition next weekend. For now give these cupcakes a try. Mr Fussy really likes them. Perhaps because they’re a little bit naughty to have alcohol at work. Ok, it’s a no-no, but really the alcohol has been baked out but the flavour remains.


2 thoughts on “Baileys Irish Cream Mini Cupcakes

  1. It’s the trend this week to use Baileys. Check out the latest post on Sprinklebakes

    • Ooh, they look great. A lot more work and thought went into those cupcakes than mine. It looks like the same Baileys Irish Cream, that answers one question I had 🙂

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