Just kidding - she didn't. But I did! This one is slightly out of order, but that's okay.
Remember the Bailey's Buttercream debacle at the very, very beginning of this blog? Man, I seriously needed a redemption.
This recipe is a boxed cake mix with Bailey's subbed in for some of the milk and then I changed up the frosting for a Bailey's Buttercream.
I found that I had to watch the recipe really closely. It says that you need 1 1/4 cups water PLUS 1/4 cup Bailey's. But then further down it says to sub 1/4 cup Bailey's for 1/4 cup water....
And the recipe also says to prepare using the box instructions, but the box I used said 1 1/3 cups water.
Good thing I was watching somewhat closely. (Even though I was on the phone dealing with work stuff!)
I started out by sifting the box mix into my stand mixer bowl. I remember reading somewhere that sifting a box mix will make it a little smoother and give it a better "finish".
Pop everything into the mixer bowl and mix for 30 seconds to combine. Then turn the mixer speed to medium and beat for two minutes.
Considering I used a Devil's Food mix, I was really surprised at how it lightened up. It almost became like a milk chocolate (which is my favorite chocolate!). And, in the uncooked batter, you could taste the Bailey's.
Yes, I taste batter. Lower that eyebrow.
Of course, I knew once they were baked it would lose the Bailey's flavouring.
Once they were cooled, I started on my Bailey's Buttercream. I had been eye-balling the recipe that Michelle from Brown-Eyed Baker used for her Guinness Cupcakes. So far, Michelle hasn't let me down and I knew that this Buttercream would be PER.FECT.
Using the whisk attachment, beat the butter for 5 minutes until smooth and creamy. Then, on low speed, add in the icing sugar until combined and then beat on medium speed for 2 minutes.
Then pipe on your cooled cupcakes.
What I thought. Even though I am, in general, somewhat adverse to using a box mix (and that's just my personal preference, if you want to use a box mix knock yourself out!), I thought that the cupcakes came out lighter in color than a classic Devil's Food, and that the cake itself was moist and tender. I am convinced that this is because of the Bailey's in the mix. Nice.
And the buttercream? Dee? Do you remember what it was like the first go-round? Well, this time it piped perfectly and tasted like BAILEY'S!!! What a concept. YAY! Thank you Michelle!!!
Overall, I was quite pleased with the results. I was especially ecstatic about the Buttercream. But I don't think I'd make the cupcake itself again.
Oh! I almost forgot! I wanted to dress up the cupcakes a little bit for St Patrick's Day, but I didn't have anything that was really green or appropriate so I though about it a little bit.
Then I remembered reading something about sanding sugar and food coloring. So I took out the sparkling sugar I bought at Christmastime and pulled out the Wilton green food gel.
I put a little bit of gel into a Ziploc bag and poured in a little of the sparkling sugar and shook it up.
The sparkling sugar took on the gel color and turned green. Perfect! Then I just sprinkled the sugar onto the top of the cupcakes.
Add only a little gel for a little color and add more for a more vibrant color.
Watch out though, the gel on the sugar seems to stay kind of "wet" and transfers to your fingers - but I didn't notice a lot of color loss on the sugar that I sprinkled onto the cupcakes.
I suppose you could spread the sugar out in the bag and try to let it dry.
Anyway - just a little tip from me to you!
Feelin' a little tipsy from the glorious buttercream, this is the Cane Girl - signing off.
Bailey's Chocolate Cupcakes
I changed the ingredients somewhat to reflect the cake mix that I bought
1 box Duncan Hines chocolate cake mix
1/2 cup vegetable oil
3/4 + 1/3 cups water
1/4 cup Bailey's Irish Cream
- Prepare batter according to the package directions.
- Bake according to the package directions.
- Cool in pan about 5 minutes, then remove to wire rack to cool completely.
2 cups unsalted butter, at room temperature
5 cups icing sugar
6 tablespoons Bailey's Irish Cream
- In the bowl of a stand mixer, with the whisk attachment, whip the butter on medium-high speed for 5 minutes, scraping the sides of the bowl as needed.
- Reduce the speed to medium low and slowly add the icing sugar until it's all incorporated.
- Add the Bailey's and increase the speed of the mixer to medium-high and whip for 2 to 3 minutes, until light and fluffy.
- Pipe on to cupcakes or frost onto cake.