Baileys & Coffee Cupcakes
Six weeks. I’d been waiting for that milestone for a looong time. Six weeks after I had my little girl via c-section, I was cleared to exercise (desperately needed) and officially live life again (woo hoo!). Instead, on the morning of the day marking exactly six weeks postpartum, the dogs knocked my feet right out from under me as they rushed down the stairs. I broke my ankle. (I was carrying laundry, not my baby – thank goodness.)
It could have been worse. It was a pretty minor fracture, as far as ankle fractures go. But let me tell you, it’s no picnic taking care of a six-week-old when you can’t walk. But it could have been worse. I keep reminding myself of that. And I have an amazing guy and terrific, helpful family and friends. And a walking cast, now, so I can get around when I need to, thank goodness. Slowly, but I can get around.
This happened 11 days ago, and so I haven’t been doing much blog-worthy since then. But right before The Big Tumble, I dreamed up this cupcake inspired by the heady (yes, heady – I’ve been denied alcohol for nine months plus six weeks and change – darn right it’s heady) combination of Bailey’s and Coffee. Bailey’s & Coffee Cupcakes. Mmmm.
I was going to make another batch before I blogged about them, just to make sure they looked perfect (totally not to have an excuse to eat a couple again, really, not at all). But luckily, I snapped a few photos of the first batch I made. And because I’m dying to share these with you now, you get to see the less-than-perfect but still equally delicious versions.
Being made with Irish cream and all, I think Bailey’s & Coffee Cupcakes are the perfect treat for St. Patty’s Day. Especially with green cupcake liners. Little shamrock toppers would be the icing on the cake (well, the thing topping the icing on the cake), but my broken ankle and I ask you to use your imagination.
Espresso-flavored cake makes for a very unique flavor. I’d never tasted a cupcake like it, but I loved it. The cake isn’t too sweet, in a good way. The light-as-a-cloud topper of Baileys-spiked whipped cream is the perfect companion; sprinkle some instant espresso on top, and you’re good to go.
Here’s the recipe!
Much love, Gimpy.
Baileys & Coffee Cupcakes
Espresso-spiked coffee cupcakes topped with the perfect companion, light-as-a-cloud Baileys whipped cream. Sprinkle some instant espresso on top, and you’re good to go. I love these for Saint Patrick’s Day.
- 2 tablespoons instant espresso powder + additional espresso powder for dusting
- 1/2 cup boiling water
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup Baileys Irish Cream
- 1 stick unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1/2 cup packed light-brown sugar
- 2 large eggs
- 1 1/2 cups heavy cream
- 3 tablespoons powdered sugar
- 3 tablespoons Baileys Irish Cream
- Preheat oven to 350 degrees Fahrenheit. Prep 15 standard 1/2-cup-size muffin cups with liners.
- In a small bowl or mug, pour the boiling water over the espresso powder, stir, and let cool.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Add the Baileys to the water and espresso.
- In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the butter and the granulated sugar and brown sugar with a mixer on medium speed, until light yellow and fluffy, about three minutes.
- Add the eggs one at a time, mixing well after each addition.
- Add the flour in thirds, alternating with the espresso-Baileys mixture. Continue beating until well combined.
- Fill the fifteen muffin cups about three-quarters full.
- Bake for about 20 – 22 minutes, until a toothpick inserted into the center of the cupcakes comes out clean.
- Remove from oven, let cool for about five minutes, then remove the cupcakes to wire racks to cool completely.
- Make the frosting. In the bowl of a stand mixer fitted with the whisk attachment (or in a large bowl if you’re using a hand mixer), pour in the whipping cream (the colder the whipping cream and the bowl, the better for whipping). Beat at low speed until the whipping cream begins to thicken. Add the Baileys and the powdered sugar, then turn the mixer to high and beat until the whipping cream thickens enough to form semi-stiff peaks.
- Spread the whipped cream onto the cupcakes with a knife, or you can spoon it into a pastry bag fitted with the tip of your choice or even a Ziploc bag with the corner snipped off, then squeeze the icing onto the cupcakes.
- Sprinkle a bit of espresso powder on top of each cupcake.
Adapted from Martha Stewart// All images and text © for Kitchen Treaty.
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