For the cake I used:
275g (9 3/4oz) self raising flour
275g (9 3/4oz) caster sugar
275g (9 3/4oz) butter
25g (10z) cocoa powder
6 eggs
2 tsp vanilla extract
2 tbsp Baileys or other Irish cream liqueur
For the Butter cream I used:
750g (1lb 7oz) icing sugar
25g (1oz) cocoa powder
250g (90z) unsalted butter
100 ml (3 1/2 fl oz) Baileys or other Irish cream liqueur
Chocolate chips to decorate.
1. Preheat the oven to 190c/ Gas mark 5. Line a 12-hole muffin tin with 12 paper cases. Combine all the cupcake ingredients apart from the Baileys together in a food processor. (I don't have a food processor so I creamed the butter and sugar together and then added the rest of the ingredients). Drizzle the Baileys in last and mix until you have a smooth batter. Try not to over mix
2. Spoon the batter into the cases, bake in the oven for around 15-18 minutes. When the cakes are cooked, check they are cooked by either putting a cocktail stick or knife, if they come out clean they are done if not stick them bake in the oven for a couple more minutes.
3. Leave to cool in the tins for a few minutes, then transfer to a wire rack and allow to completely cool before covering with icing.
4. To make the icing, beat the butter and Baileys together with an electric mixer until soft and fluffy. Sift over the icing sugar and cocoa several tablespoonfuls at a time and incorporate. When all the icing sugar is mixed in add a tablespoon of milk if you think the mixture is still too stiff. Beat the butter cream with the mixer for several minutes, so it goes fluffier and lighter.
5. Either spread the butter cream over the cakes using a small palette knife or pipe it in spiral. Decorate with chocolate chips to finish.
Katie
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