The second item for my marathon “cheer up” baking session are Irish Mocha Cupcakes. These cupcakes are inspired by Sugar Plum’s St Paddy’s Day Pub Crawl Blogging Event and a coffee called a Baileys Blitz that fueled my university days. Baileys Blitz was a mocha coffee with a shot of Baileys topped with lashings of whipped cream and (rather randomly) maltesers….mmmmmmm..
In these cupcakes I’ve forgone the malteasers, but all the other ingredients are there in some form or another. I’m really pleased how well they turned out. Of course I had to “test” one of the cakes just to check they are fit for my workmates ;) The rich coffee chocolate sponge is complimented perfectly with the Baileys icing.
Irish Mocha Cupcakes
For the cupcakes
110g butter, softened
110g golden caster sugar
85g self-raising flour
2-3 tbsp cold strong coffee
For the Baileys icing
210g icing sugar, sifted
95g butter, softened
2 tbsp Baileys
1) Preheat oven to 180oc. Cream butter and sugar together into light and fluffy. Stir in one egg at a time so they don’t curdle.
2) Fold in sifted flour and cocoa, then stir in the coffee one tbsp at a time.
3) Spoon into cupcake cases then bake for 15 min. Allow to thoroughly cool before icing.
4) Beat all of the icing ingredients together. If the icing it too stiff add some more baileys, if it is too runny add a tiny bit more icing sugar. Ice cakes using a piping bag.