Baileys Red Velvet Cupcake Liqueur 70cl

Product Information

Food Coloring to Preference –You can add as much or as little food coloring as you like to get your preferred color intensity. To maximize the shelf life of cupcakes, place them in a covered airtight container or cover with plastic wrap to prevent them from drying out.

To make gluten-free Bailey’s cupcakes, you’ll need to swap the plain flour for gluten-free flour. I recommend using a gluten-free plain flour blend, such as King Arthur's measure for measure flouror Freee from Doves Farm. Jello shots that don’t set could be caused by a few things. If your water isn’t hot enough, the gelatin can’t gel. If you added too much alcohol, shots will have a hard time setting, as well. Instead of plain flour, you can swap this for self-raising flour and reduce the baking powder to ½ tsp. Flavour options But did you know they make more than just their famous Irish Cream Liqueur? Until recently I didn't.Distilled white vinegar - extra acid to ensure the rise of the cupcake but also helps brighten the red color. Place the butter, cream cheese, and vanilla extract in the bowl of a stand mixer (or use a hand-held electric mixer). Beat on medium speed to combine. Slowly add the confectioners’ sugar until incorporated. Another topping option is to dust them with cocoa powder. I find this looks really nice if you’ve used a round piping nozzle (like the Wilton 2A). Gluten-free option

Taking inspiration from and working with the iconic Georgetown Cupcake brand (if you’re not in the know, this place has cupcake celebrity status across the pond), Baileys has taken the best of its original recipe—whisky, cocoa, vanilla, hazelnut, and toffee—and elevated it to a whole new level with deep, intensely chocolaty flavours. Pipe your frosting onto your cooled cupcakes. You can then decorate with a drizzle of melted white chocolate (heat in a heatproof bowl for 20secs at a time in the microwave). 💭 Top tips

More Tasty Cakes & Cupcakes Recipes

After the gelatin has dissolved, stir well and add the Baileys Red Velvet Cupcake. Stir again to combine, then add the sugar and the food coloring and stir until completely dissolved. Step 3: Chill the Shots and Frosting Baileys makes a great Red Velvet Irish Cream Liqueur that I’ve used to make Baileys Red Velvet Cupcake Martini, as well as a Red Velvet Baileys Kahlua Shot. Bring the water to a boil and pour it into a large measuring cup with a spout. Then, sprinkle the gelatin over the water and let it bloom for 15 minutes until completely dissolved. Step 2: Add Remaining Ingredients They’re also great around the Christmas holiday season. Bailey’s is always a hit amongst my friends and family for sweet gifts, festive entertaining and the perfect dessert to share. 🥘 Ingredients

Then beat on high speed for 3-5 minutes. Add the Baileys Red Velvet and mix on low speed until mixed in, then beat on high speed for an additional minute. Sift in the powdered sugar and blend until everything is combined. Ensure to scrape down the sides of the mixer so everything is incorporated. In a medium bowl, cream together the butter and sugar, then beat in the eggs one at a time. Sieve in the flour and baking powder, mixing until only just combined. Stir in your Baileys Irish cream and spoon your batter into a cupcake tin lined with cupcakes cases. Put half the flour mixture in the bowl and slowly pour in half the milk, whisking until well mixed. Scrape the sides of the bowl clean, then add the rest of the flour and milk. Beat until the mixture is complete. If you want mini cupcakes, fill mini liners only halfway and bake for 10-12 minutes at350°F. It yields about 3 dozen.Similarly, this creamy Bailey’s buttercream is based on my classic vanilla American buttercream frosting recipe. The Irish cream liqueur perfectly replaces the heavy cream in the original recipe turning it into a delicious Irish cream frosting! This was my first time using it to bake and I’m so glad I did! You get the great flavor of the rich red velvet Baileys, but it definitely does not take over the dessert.