Thursday, March 12, 2015

Bailey's Irish Cream Milkshake Cupcakes

Milkshakes are like a creamy, twisty blend of a big bowl of ice cream and fluffy soft clouds!...

Have to be honest.. I never was a big fan of the creamy cold...

but there are a few things en la vida (in life) I can never seem to turn down.


.Dos....cream based liquer  and


So needless to say these Bailey's Irish Cream Milkshake Cupcakes

are enough to lead me to  a sugary sweet Irish Heaven with a spirited twist!

If you are lucky enough to make them for yourself , I'll meet you there too!

 Bailey's Ganache (ganache should be made first to allow time for cooling)


1/2 cup of heavy cream
1/4 cup of semi-sweet chocolate chips
3 tbsp of Bailey's Irish Cream


1. In a saucepan bring the cream to simmer over medium heat.

2. Remove cream from heat and whisk in chocolate it's completely melted and incorporated well.

3. Whisk in the Bailey's Irish Cream

4. Place in refrigerator until it has a good consistency for swirling or drizzling into the buttercream.


(Bailey's Vanilla Malt Buttercream)

2 sticks butter (room temperature)
6 tablespoons malt powder
2 teaspoons vanilla extract
1/2 cup milk
1/4 cup Bailey's Irish Cream Liqueur
6 to 8 cups confectioners sugar

 1. Beat butter on low speed until smooth

2. Add in the malt powder, vanilla extract, Bailey's Irish Cream and milk and 4 cups of powdered sugar. Beat on low for 1 minute.

3. Add in the rest of the sugar, 1 cup at a time and mix on medium speed. Set buttercream aside.


(Bailey's Irish Cream Cupcakes)

 2 1/2 cups cake flour
3 tsp of baking powder
1/2 tsp of salt
1 tsp of cinnamon
1 1/2 cups of granulated sugar
3/4 cups  of unsalted butter room temp
3 eggs room temp
3 tsp of vanilla
1/2 cup Bailey's Irish Cream


1.Preheat the oven to 350 degrees. Place cupcake liners in cupcake pan. This recipe made me 12 Jumbo Cupcakes
2.In a medium bowl mix together all the  dry ingredients: flour, baking powder, salt, and cinnamon
3.In a large bowl, use a mixer to cream together the sugar, butter and vanilla for about 3 minutes until light and fluffy.
4. Add eggs one at a time until well incorporated.
5.Add flour mixture in 3 additions, alternating with the Bailey’s Irish Cream, begining and ending with the flour mixture.
 6.Fill cupcake liners about 2/3 full and bake for 15-20 min. I like to carefully look at mine around the 10 minute mark to watch how they are cooking.
7. Once cupcakes are done and cooled, mix in your melted Bailey's Irish Cream Ganache. Next you can use a piping bag or spatula to swirl on your Bailey's Irish Cream Buttercream. Shake on your sprinkles.
8. The bottle of Bailey's on top of course is optional. I suggest  you add on when your ready to serve. Just a bottles were 1/4 full when I stuck them in cupcake on top as not to overflow the cupcakes and waste perfectly good alcohol.
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