Hey there, welcome to our recipe blog site. Right here you can get a guide on exactly how to make extremely yummy Caramel Baileys Cupcakes dishes. The manufacturing procedure is really simple, you simply need to adhere to the methods that we have composed on this web page. The following are the stages of exactly how to cook Caramel Baileys Cupcakes. Please comply with the instructions well.
Admittedly, there are a lot of ingredients in these tasty little treats.
The only tricky part of the recipe, if you’re going to make 12 cupcakes as the recipe calls for, is you’ll need to use 1.5 eggs, so the best way to handle this is to whisk two eggs together and measure out about 4 Tbsp of egg mixture. I use a handy little Oxo ounce and Tablespoon cup for eggs or liquid ingredients, since traditional measuring spoons are difficult to use with liquids.
After the cupcakes are baked and cooled, I used a long narrow tip on my piping bag to fill each cupcake with the yummy Kahlua cream.
Ingredients
Cupcakes:
- 1⅛ cups all-purpose flour
- 1 cup sugar
- ¼ cup + 2 Tbsp unsweetened cocoa powder
- ¾ tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- ½ cup vegetable oil
- ¼ cup strong brewed coffee, cooled
- ¼ cup Caramel Baileys
- 1½ large eggs (equates to almost 4 Tbsp)
- 4 oz sour cream
- ½ tsp vanilla extract
- Chocolate covered espresso beans, for garnish, optional
- Kahlua Cream Filling:
- 1½ oz cream cheese, softened
- ⅛ cup Kahlua coffee-flavored liqueur
- ½ (8-ounce) container Cool Whip chocolate (or plain) whipped topping, thawed
- Baileys Buttercream Frosting:
- ¼ cup butter, softened
- 1½ cups confectioners’ sugar
- ⅛ cup Baileys
- Chocolate covered espresso beans (optional)
Instructions
- Preheat the oven to 350 degrees F. Line muffin pans with liners and set aside.
- In a large bowl, whisk flour, sugar, cocoa powder, baking soda, baking powder, and salt. Add oil, coffee, Baileys, and eggs. Beat at medium speed with an electric mixer until smooth. Mix in the sour cream and vanilla.
- Spoon the batter evenly into prepared muffin cups, filling each ⅔ full. Bake until a tester inserted in center comes out clean, for 16 to 18 minutes. Let them cool in pans on wire racks for 5 minutes. Remove from the pans and cool completely on wire racks.
- …………………………………..
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