Baileys Chocolate Glaze - Irish Cream Frosting | Episode 61
Learn how to make a DELICIOUS Baileys Irish Cream Chocolate Glaze - you can use Irish Cream Coffee Cream as a substitute for Baileys original! Use to frost/ice cupcakes, cakes, loafs and dessert bars!
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How to Make The Best Bailey's Irish Cream Chocolate Cake
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BEST EVER BAILEYS IRISH CREAM CHOCOLATE CAKE
Ingredients
For the cake:
* 1 1/2 cup granulated sugar
* 1 3/4 cup all purpose flour
* 3/4 cup unsweetened cocoa powder
* 1 1/2 teaspoon baking powder
* 1 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 3/4 cup milk at room temperature
* 1/4 cup Baileys Irish Cream Liqueur
* 1/2 cup vegetable oil
* 2 large eggs at room temperature
* 2 teaspoons vanilla extract
* 1 cup boiling water or piping hot coffee
For the frosting:
* 1 cup unsalted butter softened to room temperature
* 3 1/2 cups powdered sugar sifted to remove lumps
* 1 teaspoon cocoa powder
* a pinch of salt
* 2 tablespoons Baileys Irish Cream Liqueur
* 1-2 tablespoons heavy whipping cream
* shaved chocolate for garnish
Instructions
* Preheat your oven to 350 degrees Fahrenheit and grease a 9-inch by 13-inch rectangular cake pan with butter and line the bottom with parchment paper. Set aside.
* In a large bowl, whisk together the sugar, flour, cocoa powder, baking soda, baking powder and salt.
* Add the milk, Baileys, vegetable oil and the eggs and vanilla to a large liquid measuring cup, whisking them together with a fork.
* Whisk the wet ingredients into the dry ingredients just until the streaks of flour disappear.
* Add the boiling water or hot coffee a little bit at a time, whisking until blended.
* Pour the batter (it will be very liquid) into the prepared pan and baked at 350 degrees Fahrenheit for about 30 minutes or until a toothpick inserted into the middle of the cake comes out clean.
For the frosting:
* Beat the butter on medium-high speed with a hand mixer (or in the bowl of your stand mixer fitted with the paddle attachment) until the butter is light and fluffy. Add the powdered sugar and cocoa powder and mix until blended (add the powdered sugar about 1 cup at a time).
* Add the salt and Baileys and whip on medium-high speed until incorporated.
* Add the whipping cream (start with 1 tablespoon, adding more if necessary to reach a spreadable consistency) and mix well until the frosting is fluffy and smooth.
* Spread the frosting over the cake after it has cooled completely in the pan and smooth out the top.
* Shave some dark chocolate over the top of the frosting, slice and serve.
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Bailey's Irish Cream Chocolate Cupcakes with chocolate Truffles -Best Cupcake Recipe.
#Cupcake #Baking #Baileys
How to Bailey's Irish Cream Chocolate Cupcakes - Easy Cupcake & Best Cupcakes
Do you like Chocolate? Do you like Cupcakes? Do you like Bailey's Irish Cream? Well, this Bailey's Irish Cream Chocolate cupcake recipe combines all three beautifully together. This is an easy to follow baking recipe. There are no fancy ingredients and the method is very easy to follow. These cupcakes look great and taste delicious. They are perfect for any occasion.
If you have any questions about how to make this Bailey's Irish Cream Chocolate Cupcake recipe then please leave me a comment and I will happily reply to you as quickly as I can. Happy Baking everyone! :-)
Baileys Irish Cream Chocolate Cupcakes
TIMINGS:
• Prep Time: 10 mins.
• Cook Time: 20 mins.
• Total Time: 30 mins.
SERVINGS:
• Makes 12 cupcakes.
INGREDIENTS:
The Cupcakes:-
• ½ cup + 3 tbsps (150g/5oz) Butter, Unsalted (room temperature).
• ¾ cup (150g/5oz) Caster Sugar.
• 3 eggs (medium).
• ¾ cup (120g/4oz) Self Raising Flour.
• Pinch of Baking Powder.
• ¼ cup (30g/1oz) Cocoa Powder.
• 6 tbsps of Baileys Irish Cream.
The Baileys Buttercream:-
• ¾ cup + 2 tbsps (200g/7½ oz) Butter, Unsalted (room temperature).
• 3¼ cups + 3 tbsp (500g/17½ oz) Icing Sugar/Powdered Sugar.
• 5 tbsps Baileys.
To Decorate:-
• 12 Baileys Truffles or Lindt Lindor.
• Bronze Crush Sprinkles.
• Paper Straws (optional).
METHOD:
The Cupcakes:-
1. Preheat the oven to 180°C/160°C Fan/356°F and line a muffin tin with cupcake cases.
2. Place the room temperature butter and sugar in a bowl and beat until light and fluffy.
3. Add in the eggs, flour, baking powder and cocoa and beat until fully incorporated.
4. Pour in the Baileys and beat until smooth, the mixture will be a little thinner than other cupcake mixtures.
5. Using an ice cream scoop or spoon divide the mixture between the 12 cupcake cases.
6. Bake in a preheated oven for 20 minutes.
7. When baked, remove from the oven and place on a wire rack to cool.
The Baileys Buttercream:-
1. Place the room temperature butter in a medium-size bowl and mix with a hand mixer/stand mixer until the butter is nice and soft and white in colour this should take about 5-7 minutes..
2. Add in a couple of tablespoons of icing sugar and mix until fully incorporated before adding more and mixing again.
3. Do this until all the icing sugar has been added - it’s best to add the icing sugar a little at a time.
4. Pour in the Baileys and beat again for about 3-4 minutes until lovely and smooth.
To Decorate:-
1. Pipe buttercream swirls on each cupcake.
N.B: I use a Wilton 2D closed star piping tip.
2. Finish off by sprinkling bronze crunch over each cupcake.
3. Place a Bailey's Irish Cream Chocolate Truffle on top.
4. For a final finishing touch I add a paper straw which I’ve cut in ¼.
5. Mmm Scrummy!!!
STORAGE:
• The cupcakes should be stored at room temperature for up to 3 days.
• They can also be frozen with buttercream , truffle, and sprinkles for up to 3 months.
#Baking101 #IrishCream #Cake
Irish Cream Frosting (Using Vanilla Buttercream Mix)
XO Baking Co. Vanilla Frosting Mix is so versatile! Make this tasty version of Irish Buttercream in minutes!
Irish Cream Recipe
Around St. Patrick's Day, Baileys Irish Cream always seems to make a comeback. In today's video, Chef Jason Hill shares his favorite homemade Irish Cream recipe.
This homemade Irish cream liqueur is great mixed into an Irish Cream Cake or served over vanilla or coffee ice cream. You can also use it to make Irish cream coffee by adding 1-2 ounces to each cup of hot brewed coffee.
This recipe came from my mom, so I hope you enjoy it!
Irish Cream
3 eggs
2 tablespoons chocolate syrup
2 tablespoons vanilla
1 3 /4 tablespoons water
14 ounces sweetened condensed milk
1 cup Irish whiskey such as Jamesons or Bushmills
2 caps (1/2 ounce) Brandy
1 cup whipping cream
Blend eggs, chocolate syrup, vanilla and water in a blender or whip well in a mixer. Add condensed milk, whiskey and brandy by blending in blender quickly. Blend in unwhipped cream, just blending. Do not overmix.
Refrigerate 24 hours. This allows the flavors to meld and helps the alcohol cook the egg.
This Irish cream liqueur will keep about 2 months in the refrigerator. Enjoy! SUBSCRIBE!
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Baking with Baileys for St Patrick's Day! | Chocolate Cake, Irish Cream Frosting, Mint Buttercream
How To Cake It Yolanda Gampp shows how to make delicious cakes for St. Patrick's Day. Learn how to infuse Baileys irish cream into buttercream, frosting and ganache recipes and spice up your parties with a Leprechaun Hat, Pot Of Gold, Gold Nugget, and Freakshake milkshake cakes.
Chapters
00:00 Gold Nugget Cake
01:53 Pot Of Gold Cake
04:31 Freakshake Cake
06:43 Leprechaun Hat Cake
How To Cake It brings you the best of cake decorating and baking, all the time! Watch and learn how to make top cake trends, every week. Novelty cakes with Italian Meringue Buttercream, chocolate and fondant; buttercream vanilla cakes soaked in simple syrup, frosted, and piped; sugar cookies flooded with icing and stuffed cupcakes topped with sprinkles. Looking for a recipe? Check out howtocakeit(dot)com. Tips, tricks and simple techniques. New cake compilations every Monday and Thursday at 5PM.
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Editor: Orhan Sumen
Cinematographer: Cody Clay
Producers: Jocelyn Mercer & Connie Contardi