Baileys Red Velvet Cupcake Liqueur 70cl

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Hand-made cupcakes just don’t get any better than those from Baileys. A mouth-watering blend of rich, velvety chocolate and creamy, velvety cheesecake, the Irish cream liqueur is the perfect pairing for classic red velvet cupcakes. A red velvet cupcake with Bailey’s cream cheese frosting takes the classic cake to another level, with the Bailey’s taking on an even richer flavour and a hint of red colour.

Cocoa powder - it is important to use natural, not Dutch cocoa powder as the cake is already rich enough. Dutch doesn't have acidity so needs to have baking powder to react. For over a year now I have been sharing some of my favorite cupcake recipes with the world. In that time I was asked why I keep making the red velvet cupcakes over and over again, so I thought I would take a moment to explain. The characteristic aroma of Red Velvet Cupcake is added to the Irish cream and you get the taste of cupcake in a glass. After buying a bottle and drinking a few glasses with ice, I started thinking about what I could do with it. So I found this recipe for Bailey’s Red Velvet Cupcakes. These cupcakes are perfect for Valentine’s Day or an adult Christmas party. Yay for drunken red cupcakes! If you can’t find Bailey’s Red Velvet Cupcake Liqueur, you can also use the original or the chocolate-flavored liqueur, which is also very delicious in this recipe. How to make Baileys Red Velvet Cupcakes img source: baileys.com Make the buttercream while your cupcakes are cooling. Beat the butter until fluffy then sieve in half your icing sugar and beat until smooth. Repeat with the other half of icing sugar and add in the Bailey’s, vanilla and salt (if using). I love using a piping bag with a Wilton 1M tip to pipe pretty open star swirls of Bailey’s frosting onto my cupcakes. Instead, you can fill a plastic sandwich / freezer bag with frosting. Cut off the corner roughly ½ an inch in and pipe big round swirls.Add the egg and beat on low. Add the red food coloring, vanilla extract, and cocoa powder to the bowl. Mix on low until blended. 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

Red Velvet Cupcakes! Love them or hate them, you’ve probably heard of them. I think the differences between red velvet and traditional recipes are subtle enough that it’s hard to go wrong making these cupcakes. My favorite variation is the cream cheese frosting. It’s very rich and delicious. And of course, it’s red! Try to fill each cupcake case with your batter to just over the halfway point. Too much and you’ll get muffin tops, but too little and you’ll have mini cupcakes!

For creamy frosting, first beat your butter until it’s pale, light and fluffy. This could take several minutes with an electric mixer and longer by hand.

It only takes a few simple ingredients to make these delicious shots. You’ll find them all easily at your local grocery store. Happy National Cupcake day! The first cupcake recipe that came to mind was red velvet. It’s one of my daughter’s favorite desserts. Mine too! So with that in mind, I figured why not use it to make actual Baileys red velvet cupcakes. You basically take a standard recipe and swap out some of the milk for the Baileys. It is just enough where you get a hint of the flavor in every bite. And that bright red color doesn't hurt to look at! Jump to:

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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.