Is it just me or did January 2012 just hit as a whirlwind???
I was looking at my calendar this morning and noticed that we are already into the 2nd week of February. Things have been moving so fast for me with our recent trip to Japan, followed by the beginning of school term, and Chinese New Year….
Now, the madness have slowly subsided and I am almost back to my normal routine…. Thank goodness!!!!
While blog-hopping a few days ago, I chanced upon a post by Elin which calls for using Bailey’s. Now, I have a bottle of Bailey’s sitting in my pantry which I hardly use. (Don’t quite know why I bought it during our last trip to Langkawi island last year).
So, this is what I made……………
The cake is moist and soft. With the combination of chocolate, coffee and almond, the aroma is to die for!!! The whole house smelt heavenly even before the cakes came out of the oven. The cake itself is not too sweet (perfect for my liking).
In fact, they tasted good without frosting. We would have normally eat them out just like that!! Now you know…. my family are not a big fan of frosting. We also find the a tad too sweet for us.
However, this time I am determined to frost these cuppies. The aroma and taste of Bailey’s is just too alluring. So, I frosted them….
This is my first attempt of piping the frosting in this way. Not too shabby for a first timer, right? The buttercream is delicious though it is still too sweet for me. Since Bailey’s is pretty rich, perhaps the next time, I should cut down more sugar and add some salt to balance it up more.
Honestly, this is a yummy recipe. If you love chocolate and Bailey’s this is definitely something you should try!!!
Bailey’s buttercream frosting on Chocolate Coffee Cupcakes (adapted from Elin)
makes 6-8 cupcakes
60 gm butter
80 gm castor sugar
90 ml milk
60 gm dark chocolate
2 teaspoon cocoa powder
2 teaspoon instant coffee granules + 30ml hot water
75 gm self raising flour
40 gm ground almonds
1. Preheat oven to 180C and prepare cupcake cases on baking tray.
2. Combine instant coffee granules and hot water. Set aside. Melt the dark chocolate. Set aside.
3. Cream butter and sugar till light and fluffy. Add in egg and mix till well combined.
4. Sieve together flour, cocoa powder and add half to the butter mixture. Add in the ground almonds.
5. Add melted dark chocolate to the butter mixture.
6. Add in the milk and the balance of the flour mixture and mix well.
7. Scoop batter into cupcake cases and bake in preheated oven for approximately 20-25 minutes.
8. Take out and cool them on rack .
Bailey's Buttercream Frosting
40 gm butter
80 gm icing sugar
1 tbsp shortening
3 tbsp/ 4 tbsp Baileys Irish Cream
Beat the sugar till light and fluffy, add in the icing sugar bit by bit alternately with Baileys till you get the right consistency. Scoop buttercream into piping bag with icing nozzle of your choice. Frost cupcakes.
*** Bon Appétit ! ***