Sunday, 22 January 2012

Mocha cupcakes with Baileys buttercream

Today is my birthday! And last night many many people came over to celebrate it with me! I know it seems a little sad/desperate to make my own birthday cake(s) but I enjoy baking for people so much that I needed to use it as an excuse. For Christmas, my aunt bought me a Martha Stewart cupcakes recipe book, and it's quickly becoming a new favourite reference. There are so many delicious recipes I have to try! To kick things off, I made mocha cupcakes. Then I thought the perfect addition to mocha would have to be baileys.... so I made baileys buttercream. Huge success. Here's the recipe:

Mocha cupcakes

2 1/4 cups cake flour
2 tbsp cocoa powder
1/2 cup butter, room temp
1 1/2 cups packed light brown sugar
2 large eggs, room temp
1 tsp pure vanilla extract
1 1/2 tsp baking soda
1/4 tsp salt
1/2 cup sour cream, room temp
3/4 cup fresh brewed espresso (I just used very strong coffee)
1 tbsp instant espresso powder (I didn't use this, not sure where to find it)

1. Preheat oven to 325. Line standard muffin tins with paper liners. Whisk together cake flour and cocoa. With an electric mixer on medium-high speed, cream butter until smooth and light. Add the brown sugar and eggs; beat until fluffy, scraping down sides of bowl as needed. Add the vanilla, baking soda, and salt; beat to combine thoroughly. 

2. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of sour cream, and beating until just combined after each. Mix together brewed espresso and espresso powder; add to batter, and beat until smooth.

3. Divide batter evenly among lined cups, filling each three quarters full. Bake, orating tins halfway through, until a cake tester inserted in centres comes out with only a few moist crumbs attached, about 22 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored up to 3 days at room temperature, or frozen up to 2 months in airtight containers.

Baileys Buttercream

5 egg whites
1 cup sugar
1 1/2 cups butter (3 sticks), room temp, cut into cubes
6 tbsp Baileys
1 tsp vanilla
1 cup powdered sugar

1. In a medium metal bowl add the egg whites and whisk with a pinch of salt to break up. Add the sugar to the egg whites and whisk till incorporated. Place bowl over a pan of simmering water. Continue to whisk until the sugar has melted into the egg whites. When you rub it between your fingers it should feel smooth not gritty.

2. Once it is smooth transfer to the bowl of an mixer and whisk on med high for 7-10 minutes until has almost tripled in volume and the bowl is cool to the touch. It should resemble marshmallow fluff in texture and have very stiff peaks.

3.  Add the butter gradually while continuously mixing on medium speed. It will look like it curdles after this (kinda like scrambled eggs) but continue to mix it and it will smooth out. Add the Baileys and vanilla, then gradually add the powdered sugar. Mix until just combined.

4. Spoon the frosting into piping bags and decorate your adorable cupcakes! (I used a 1M tip)

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