Baileys Red Velvet Cupcake Liqueur 70cl

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And then when at a liquor store recently I saw a Baileys Red Velvet Cupcake flavor. As I love Baileys and my wife loves a good red velvet cupcake, I figured it was worth a shot. We weren't disappointed as it tastes like a cupcake in a glass.

I'm a fan of all things Baileys - from Baileys French toast to Baileys ice cream to a Baileys chocolate martini. Sift in the powdered sugar and blend until everything is combined. Ensure to scrape down the sides of the mixer so everything is incorporated.Put the butter in the mixing bowl (or use an electric hand mixer). Beat on medium speed until fluffy. Add the sugar and beat on medium speed until well blended.

Then, cream the butter and sugar in a bowl with a silicone spatula until combined. Add the egg and mix until incorporated. Add the buttermilk, vanilla extract, oil, Baileys, and vinegar to the egg mixture and combine until a homogenous mixture forms.Preheat the oven to 350F and line a 12-piece cupcake tin with cupcake liners. Spray with baking spray. When ready to serve, remove the shots and frosting from the refrigerator. Pipe a generous amount of frosting on the tops of the Jello shots and serve. Similarly, this creamy Bailey’s buttercream is based on my classic vanilla American buttercream frosting recipe. The Irish cream liqueur perfectly replaces the heavy cream in the original recipe turning it into a delicious Irish cream frosting! But did you know they make more than just their famous Irish Cream Liqueur? Until recently I didn't.

For creamy frosting, first beat your butter until it’s pale, light and fluffy. This could take several minutes with an electric mixer and longer by hand. Place the butter, cream cheese and vanilla extract in the bowl of a mixer (or use an electric hand mixer). Beat on medium-high speed until smooth. Slowly add the powdered sugar until the mixture is smooth. Then beat on high speed for 3 to 5 minutes. Add the Baileys Red Velvet and mix on low speed until everything is combined, then beat on high speed for another minute. Pour frosting into a plastic piping bag with a round metal tip and top each cupcake with frosting. Put frosting in a plastic piping bag with a plain round metal tip and top each cupcake with frosting.

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Preheat the oven to 350°F. Line a standard muffin tin with muffin cups. Sift the flour and salt into a bowl and set aside. Put the butter in the mixing bowl (or use an electric hand mixer). Beat on medium speed until fluffy. Add the sugar and beat on medium speed until the mixture is complete. Add the egg and whisk over low heat. Add the red food coloring, vanilla extract and cocoa powder to the bowl. Mix over low heat until everything is combined. Put half of the flour mixture in a bowl and slowly pour in half of the milk, whisking until well mixed. This recipe is a red velvet cupcake with Bailey’s Irish Cream liqueur. This recipe is a Bailey’s Red Velvet Cupcake with Bailey’s Irish Cream. We have lightened up the traditional red velvet cupcakes with a dash of Bailey’s Irish Cream. Red velvet cupcakes are a cupcake that first appeared in a recipe in the February 8, 2006 edition of “Food & Wine”. I like the vanilla and Baileys flavour combo in these cupcakes, but you can also give them a chocolate twist. Try adding cocoa powder - 1 ½ tablespoon to your cupcake batter and 1 tablespoon to your frosting.