Because Baileys Irish Cream and coffee are such a classic and delicious combination, I combined the two flavours to create an amazing cupcake flavour. These Baileys and coffee cupcakes are created using Baileys, strong black coffee, and a pinch of espresso powder, and are derived from my vanilla cupcakes. If you like the famed Irish cream liqueur, you'll like this delectable treat!
These cupcakes have a delicious flavour. The cupcakes have both a Baileys Irish Cream and a coffee flavour, however both are subtle. When you combine the cupcakes with the icing, the flavours of both pop through. Baileys and coffee are also included in the buttercream. These cupcakes will appeal to everyone who appreciates Baileys with a cup of coffee.
These Baileys and coffee cupcakes are bakery-style light, fluffy, and moist, and are adapted from my vanilla cupcakes. A delicate crumb is ensured by using cake flour and only egg whites (no yolks). On the creamy frosting, chocolate sprinkles offer a flash of texture.
Ease: Once you have all of the necessary ingredients, all you have to do is combine them. You don't have to lower the alcohol on the burner like you do with other alcoholic sweets like this champagne cake roll or these Guinness brownies. (It was fast overdone and lacked flavour.) In the cupcake batter, Baileys just replaces the milk.
Allow 3 hours to prepare this recipe, including cooling time for the cupcakes.