Indulge in the delightful fusion of Baileys Irish Cream and coffee with these scrumptious cupcakes. Perfect for any occasion, these treats offer a rich and moist texture, complemented by the unique flavors of Baileys and coffee. Whether you're a fan of coffee or a lover of creamy liqueurs, these cupcakes are sure to satisfy your sweet tooth.
While most of the ingredients in this recipe are common pantry staples, you might need to pick up Baileys Irish Cream if you don't already have it at home. This creamy liqueur adds a unique flavor to the cupcakes and can be found in the liquor section of most supermarkets. Additionally, ensure you have strong brewed coffee on hand, as it enhances the overall taste.
Ingredients For Baileys And Coffee Cupcakes
All-purpose flour: The base for the cupcake batter, providing structure and texture.
Sugar: Adds sweetness and helps to create a tender crumb.
Butter: Adds richness and moisture to the cupcakes.
Eggs: Provide structure and stability to the batter.
Vanilla extract: Enhances the overall flavor of the cupcakes.
Milk: Adds moisture and helps to create a smooth batter.
Coffee: Adds a rich, deep flavor that complements the Baileys.
Baileys Irish Cream: Adds a creamy, liqueur flavor that makes these cupcakes unique.
Baking powder: Helps the cupcakes rise and become fluffy.
Salt: Enhances the flavors and balances the sweetness.
Technique Tip for This Recipe
When creaming together the butter and sugar, ensure the butter is at room temperature. This allows it to incorporate more air, resulting in a lighter and fluffier cupcake. Additionally, when alternating the dry ingredients with the milk, coffee, and Baileys, start and end with the dry ingredients. This helps to maintain a consistent batter texture and prevents overmixing, which can lead to dense cupcakes.
Suggested Side Dishes
Alternative Ingredients
all-purpose flour - Substitute with whole wheat flour: Adds a nuttier flavor and more fiber, though it may make the cupcakes denser.
sugar - Substitute with honey: Provides a natural sweetness and moisture, but reduce the milk slightly to balance the liquid content.
softened butter - Substitute with coconut oil: Offers a subtle coconut flavor and is a good dairy-free alternative.
large eggs - Substitute with flax eggs: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water per egg for a vegan option.
vanilla extract - Substitute with almond extract: Adds a different but complementary flavor profile to the cupcakes.
milk - Substitute with almond milk: A dairy-free alternative that works well in baking.
cooled strong brewed coffee - Substitute with espresso: Provides a more intense coffee flavor.
baileys irish cream - Substitute with coffee liqueur: Offers a similar creamy texture and coffee flavor.
baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for every teaspoon of baking powder.
salt - Substitute with sea salt: Provides a slightly different mineral content and flavor.
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How To Store / Freeze These Cupcakes
- Allow the cupcakes to cool completely on a wire rack before storing. This prevents condensation from forming inside the container, which can make the dessert soggy.
- Place the cooled cupcakes in an airtight container. If stacking, place a layer of parchment paper between each layer to prevent sticking.
- Store the container at room temperature if you plan to consume the cupcakes within 2-3 days. For longer storage, refrigerate them for up to a week.
- To freeze, individually wrap each cupcake in plastic wrap to protect them from freezer burn. Then, place the wrapped cupcakes in a freezer-safe zip-top bag or airtight container.
- Label the container with the date to keep track of freshness. Frozen cupcakes can be stored for up to 3 months.
- When ready to enjoy, thaw the cupcakes at room temperature for a few hours or overnight in the refrigerator. For a quicker option, microwave each cupcake on a low setting for 20-30 seconds.
- If the cupcakes are frosted, it’s best to freeze them without the frosting. Apply the frosting after thawing to maintain the best texture and flavor.
- For added freshness, consider placing a slice of apple or a piece of bread in the storage container. This helps to keep the cupcakes moist by absorbing excess air moisture.
How To Reheat Leftovers
Preheat your oven to 300°F (150°C). Place the cupcakes on a baking sheet and cover them loosely with aluminum foil to prevent them from drying out. Warm them in the oven for about 10 minutes or until they are heated through.
Use a microwave-safe plate and place the cupcakes on it. Microwave on medium power for 20-30 seconds. Check if they are warm enough; if not, continue to heat in 10-second intervals. Be cautious not to overheat, as this can make them rubbery.
For a toaster oven, preheat it to 300°F (150°C). Place the cupcakes on a baking tray and cover them with aluminum foil. Heat for about 5-7 minutes or until they are warm.
If you have a steam oven, set it to a low steam setting and place the cupcakes inside for about 5 minutes. This method helps retain moisture and keeps the cupcakes soft.
For an air fryer, preheat it to 300°F (150°C). Place the cupcakes in the basket and heat for 3-5 minutes. Check frequently to ensure they don’t overcook.
If you prefer a stovetop method, use a double boiler. Place the cupcakes on a heatproof plate and set it over simmering water. Cover with a lid and steam for about 5 minutes, ensuring the water doesn’t touch the plate.
For a quick and easy method, wrap the cupcakes in a damp paper towel and microwave on medium power for 20-30 seconds. The damp paper towel helps to keep them moist.
Best Tools for This Recipe
Oven: Preheat to 350°F (175°C) for baking the cupcakes.
Cupcake tin: Holds the cupcake liners and batter during baking.
Cupcake liners: Prevents the batter from sticking to the cupcake tin and makes for easy removal.
Mixing bowl: Used for combining the butter and sugar, as well as mixing the wet and dry ingredients.
Hand mixer: Creams the butter and sugar together and beats the eggs into the mixture.
Whisk: Used to whisk together the flour, baking powder, and salt.
Measuring cups: Measures out the flour, sugar, milk, coffee, and Baileys Irish Cream.
Measuring spoons: Measures out the vanilla extract, baking powder, and salt.
Spatula: Helps to scrape down the sides of the mixing bowl and fold ingredients together.
Toothpick: Checks for doneness by inserting into the center of the cupcakes.
Cooling rack: Allows the cupcakes to cool completely before frosting.
How to Save Time on This Recipe
Pre-measure ingredients: Measure all ingredients before starting to save time during the baking process.
Use a stand mixer: A stand mixer can speed up the process of creaming butter and sugar and mixing batter.
Room temperature ingredients: Ensure butter and eggs are at room temperature for easier mixing and better texture.
Batch baking: Double the recipe and freeze extra cupcakes for future use.
Quick cooling: Place cupcakes on a wire rack to cool faster, so you can frost them sooner.
Baileys And Coffee Cupcakes
Ingredients
Cupcake Ingredients
- 1.5 cups All-purpose flour
- 1 cup Sugar
- 0.5 cup Butter softened
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 0.5 cup Milk
- 0.5 cup Strong brewed coffee cooled
- 0.25 cup Baileys Irish Cream
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake tin with liners.
- In a mixing bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, coffee, and Baileys. Mix until just combined.
- Fill the cupcake liners about ⅔ full with the batter.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely before frosting.
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