I bought a bottle of Baileys Irish Cream from the Duty Free Shop at the airport when I came back from Hong Kong. Not knowing how to finish that bottle of Baileys, I decided to search for some Baileys cake recipe online. Finally got the time to get my hands on it today.
The recipe I tried was for Baileys Cupcakes, but I got lazy and decided to pour all the mixture into the baking pan instead to make a giant cupcake.
The temperature of my oven was rather unstable, and since I was making a giant cupcake, the time needed was almost double the time stated in the recipe. But fortunately, the cake managed to rise to the occasion and my house was filled with the aroma of the sweet coffee baileys.
Though a little burnt and cracked on the top, I am still very proud of my achievement.
The texture of the cake looked very firmed but it was still quite spongy though it is not very light and fluffy. It was kind of softer than our Chinese huat kueh.*Phew* Nonetheless, I am personally quite satisfied with it since it’s my first try on this recipe. Unfortunately, I wouldn’t say so for the taste. Although I had tweaked the recipe and added less sugar, the cake turned out to be awfully sweet, especially the top brown crust. I wondered if it was my conversion that causedthe problem because it was rather suspicious when the amount of sugar used was more than the flour itself. I followed the conversion taken from http://www.dianasdesserts.com/index.cfm/fuseaction/tools.measures/ so I wonder what went wrong. The hint of cinnamon that I was hoping to taste wasn’t there too although I added 1 teaspoons more that what the recipe included.
Ingredients for the cake:
2 1/2 cups cake flour (converted to 240g)
3 teaspoons of baking powder
1/2 teaspoon of salt
1 teaspoon of cinnamon (I used 2 teaspoon instead)
1 1/2 cups granulated sugar (converted to 337.5g but I used 300g only)
3/4 cups unsalted butter room temp (converted to 170g)
3 eggs room temp
3 teaspoons of vanilla
1 cup Bailey’s Irish Cream (separated, 1/2 cup for the cakes, 1/2 cup to pour over the cakes after they have been baked)
Preheat the oven to 350 degrees.
In a large bowl mix together the dry ingredients: flour, baking powder, salt, and cinnamon
In a large bowl, use a mixer to cream together the sugar and butter for about 3 minutes until light and fluffy
Add eggs once at a time until incorporated and then mix in vanilla
Add flour mixture in 3 additions, alternating with the Bailey’s Irish Cream, starting and ending with the flour mixture
Fill baking pan and bake for 17-20 min
Cool in pan for a few minutes
Using a toothpick poke holes in the tops of the cupcakes and using a pastry brush, brush the additional 1/2 cup of baileys over the cupcakes
The recipe was taken from http://easybaked.net/2013/07/04/baileys-irish-cream-cupcakes/
Well, maybe I will work on the recipe again and update how things goes. Hopefully it will turn out good next time *keeping my fingers crossed* Meanwhile, if you have any comments or idea about what went wrong, do drop me a comment!