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Topic: Irish Mocha Cupcakes.  (Read 2122 times)
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Pretty in Pink
« on: March 19, 2008 09:57:10 AM »

On Sunday I had marathon "cheer up" baking session these Irish Mocha Cupcakes were one of the things I baked. I'm very proud of them, especially as I worked out my own recipe. These cupcakes were inspired by the fact it was St Patricks day and also by a coffee called a Baileys Blitz that fueled my university days. Baileys Blitz was a mocha coffee with a shot of Baileys topped with lashings of whipped cream and (rather randomly) maltesers....mmmmmmm..

In these cupcakes I've forgone the malteasers, but all the other ingredients are there in some form or another. I'm really pleased how well they turned out. Of course I had to "test" one of the cakes just to check they are fit for my workmates Wink The rich coffee chocolate sponge is complimented perfectly with the sweet Baileys icing. I'm still mastering the whole piping icing thing, but I'm getting there.

When my workmates tasted them they were quite shocked as to how much bailieys I managed to squeeze into the icing, you could certainly taste it!


« Reply #1 on: March 19, 2008 10:00:31 AM »

Looks Yummy Great Job Smiley
« Reply #2 on: March 19, 2008 10:00:40 AM »

Mmmmmmmmmmm....They look so good!
I have a sudden urge to bake cupcakes!

Blog full of food, fun, photography and every craft I attempt:
« Reply #3 on: March 19, 2008 10:01:05 AM »

Those look delicious! I brought Easter mini cakes to work today, but they didn't look half as tempting as your cupcakes. Any chance you'll share your ingenious recipe?

(And I think your piping looks really good, actually... just like at a bakery.)

"We do not know the true value of our moments until they have undergone the test of memory." -G. Duhamel
Pretty in Pink
« Reply #4 on: March 19, 2008 10:13:17 AM »

Thank you for all your lovely comments. What you can't see is the cupcakes where the icing went all cockeyed! Here is the recipe. I'm in the UK so work in g rather than cups, sorry.

Irish Mocha Cupcakes
Makes 12

For the cupcakes
110g butter, softened
110g golden caster sugar
2 eggs
85g self-raising flour
30g cocoa
2-3 tbsp cold strong coffee

For the Baileys icing
210g icing sugar, sifted
95g butter, softened
2 tbsp Baileys (or just keep adding until you get the icing to the right stiffness)

1) Preheat oven to 180oc. Cream butter and sugar together into light and fluffy. Stir in one egg at a time so they don't curdle.

2) Fold in sifted flour and cocoa, then stir in the coffee one tbsp at a time.

3) Spoon into cupcake cases then bake for 15 min. Allow to thoroughly cool before icing.

4) Beat all of the icing ingredients together. If the icing it too stiff add some more baileys, if it is too runny add a tiny bit more icing sugar. Ice cakes using a piping bag.

« Reply #5 on: March 19, 2008 10:14:49 AM »

Those look yummy!  Thanks for sharing the recipe.

« Reply #6 on: March 19, 2008 10:40:33 AM »

Mmm, I'll have to try this out, they sound (and look) yummy! I certainly don't mind having the recipe in grams as I'm in the UK too. Makes it easier than trying to convert it all from cups Wink

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