I was on this Bailey’s kick, where I was searching for recipes on how to incorporate that lovely Bailey’s Irish Cream flavour. I found this recipe from Gimme Some Oven which looked amazing. These cookies are more like a cake or muffin in texture but taste great all the same.
Bailey’s Chocolate Cookie-Muffins (from Gimme Some Oven)
Makes: 50 cookies
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Passive Time: 2 hours
225g unsalted butter, softened
160g caster sugar
1 tsp vanilla extract
340g plain flour
60g unsweetened cocoa powder
1 1/4 tsp baking soda
1/4 tsp salt
120ml Bailey’s Irish Cream
175g white chocolate chips
1. In a separate bowl, sift the plain flour, cocoa powder, baking soda and salt.
2. Using an mixer, whisk the butter and sugar together until light and fluffy.
3. Add in the eggs and vanilla extract until well combined.
4. Then add in the Bailey’s one tablespoon at a time, mix until well incorporated.
5. Add the dry ingredients and continue mixing until combined. Fold in chocolate chips. Refrigerate dough for at least 2 hours.
4. Preheat the oven at 175°C. Then scoop out balls of dough and place onto a lined baking tray. Bake for 8-10 minutes or until base is cooked through. Remove from the oven and allow to cool.
I’ve slightly changed this wonderful recipe taken from The Crabapple Bakery Cupcake Cookbook by Jennifer Graham. I didn’t add any decorations or icing to this cupcake and simply let the almonds and berries shine through. It’s basically a muffin disguised as a cupcake with all the icing added to it. I really liked this recipe, because it isn’t too heavy and feels less rich even though it still uses butter. I’ve added the decorations and frosting recipes for those that want to try it, but sometimes simplicity is best.
Brittany’s Fuss Free Muffin Cupcakes
– The Crabapple Bakery Cupcake Cookbook (Jennifer Graham)
Raspberry, Almond and Yoghurt Cakes
250g unsalted butter
2 cups natural yoghurt
2 2/3 cups plain flour
1 1/2 tablespoons baking powder
2 cups almond meal
1 2/3 cups castor sugar (used 1 cup)
500 g frozen berries (used mixed berries)
1/2 cup flaked almonds
1. Preheat oven to 180C. Line two 12-hole muffin trays with cupcake papers
2. Melt the butter in a small saucepan over low heat. Leave to cool a little, then pur into a bowl with the yoghurt and eggs and whisk until thoroughly combined.
3. In a separate bowl, sift flour, baking powder and almond meal. Add castor sugar and combine.
4. Make a well in a centre and pour in the yoghurt mixture. Fold in gently using a rubber spatula,; do not over-stir, the mixture should be quite lumpy. Add the raspberries and fold in to just incorporate.
5. Spoon mixture into pans, filling each about three-quarters full. Sprinkle the flaked almonds evenly over the top of the cupcakes. Bake for 25 minutes, or until the cupcakes spring back when pressed. Should be slightly browned.
6. Remove cupcakes from the trays immediately and cool on a wire rack for 30 minutes before frosting.
1 cup icing sugar
Food Colouring: Brown and Yellow
24 White Sugar medallions
Star Tip #9
1 Cup Vanilla Buttercream (Page 142)
1. Sift icing sugar over the cooked cupcakes.
2. Add one drop of brown food colouring to ten drops of yellow food colouring to make a gold colour. Place an unused absorbent kitchen cloth onto a piece of greaseproof paper, and pout the gold colouring onto it, letting it absorb evenly. You can now use the cloth as a stamp pad. Stamp a gold letter B onto each of the sugar medallions (You may need two quantities of the gold food colouring)
3. Pipe a small swirl of buttercream in the centre of each cupcake. Place a medallion on top of each swirl and sprinkle with gold glitter.
Vanilla Buttercream Frosting
200g softened unsalted butter
1/2 cup milk
1 tablespoon vanilla extract
8 cups icing sugar
Makes: 4 cups of frosting (24 cupcakes)
1. Cream the butter for 1-2 minutes. Add milk, vanilla extract and half of the sifted icing sugar, and beat for at least 3 minutes or until the mixture is light and fluffy. Add the remaining icing sugar and beat for a further 3 minutes or until the mixture is light and fluffy and of a spreadable consistency. Add extra milk if the mixture is too dry or extra icing sugar if the mixture is too wet.
2. If you wish to colour and/or flavour the buttercream then this is the time to do it.
What I liked about this recipe is the crunchiness from the slivered almonds on top, and the moist almond meal inside but also the sourness of the berries shines through. I used a mix of raspberries and blueberries that gave it that sweetness and sourness, as not to make it too sweet when you’re adding sugar to it anyway. The yoghurt gives it a denser texture but it makes it more moist. I think if it just used butter, the recipe would come out dry and unappetising. Another fantastic recipe from this recipe book.
- Raspberry Swirl Cheesecake
- Matcha White Chocolate Hot Cross Buns
- Marmalade Custard Cake
- Lychee Chiffon Cake
- Green Tea Crème Brûlée
- Mint Choc Chip Cookies
- Almond Butter Cupcakes with Almond Buttercream
- Lychee & White Chocolate Macarons
- Ginger & Orange Melting Moments
- Black Tea Cupcakes with Honey Buttercream Frosting