Set the Mood With Boozy Red Velvet Cupcakes on Valentine’s Day
We’re getting a toothache just thinking about how sweet everyone is going to be to their loved ones this Valentine’s Day!
If you’re thinking of fun ways to impress your love on the romantic holiday, try getting creative and sexy in the kitchen. If you’re not that skilled at baking, Jennifer Cakes out of Mill Hill, London shared a Red Velvet Cupcake recipe with Baileys Butter Cream! YUM!! The made-to-order online pastry shop wizard makes cakes and cupcakes for all occasions from weddings, birthdays to boozy treats, such as the recipe below.
There is nothing like a red velvet cupcake on Valentine’s Day and the touch of Baileys in the butter cream gives just enough decadence to make you go back for seconds and maybe even thirds. There will be so much love and appreciation after presenting these cupcakes to your partner on Valentine’s Night. -Jennifer Palme of Jennifer Cakes
Red Velvet Cupcakes with Baileys Butter Cream:
Original Recipe directly from Jennifer Palme from Jennifer Cakes
Servings: 16 Cupcakes
Preparation Time: 35 minutes
Baking Time: 20 minutes
Ingredients for the Cupcakes:
1 1/2 CupsButter (at room temperature)
1 1/2 Cups Caster Sugar
1 Cup Plain Flour
2 Free Range Organic Eggs
1 ½ tsp Pure Vanilla Extract
Pinch of Salt
1/2 Cup Cocoa Powder (She uses over 70% Cocoa Solids)
1 ½ tsp Baking Powder
1 ½ tsp Red Food Colouring
Ingredients for the Butter Cream:
4 1/2 cups Icing Sugar
1 stick Unsalted Butter (at room temperature)
6 tbsp Baileys
1 tsp Red Food Colouring
1 tsp Blue Food Colouring
Set your oven to 350F and line a cupcake baking tray with paper cupcake liners.
In a clean, dry bowl add your butter and beat continuously for 5 minutes, until the butter has changed from a yellow colour to a pale cream colour.
Once this colour change occurs, add in your sugar and beat again until fully incorporated.
Add in your eggs one by one, ensuring that all of the egg has been taken up by the mixture before the next addition of egg.
Add in your vanilla extract and red food colouring and stir again.
In a separate bowl, add in your flour, baking powder and salt, stir with a spoon.
Pour your flour mixture into your red butter mixture 1/3 at a time ensuring that it has been well incorporated before the next addition.
Once all your ingredients have been mixed together, pour the batter into your paper cupcake liners until they are 2/3 full, this will allow enough space for your cupcakes to rise in the oven but will prevent any overspill.
Place your cupcakes in the oven and leave to bake for 20 minutes, or until you can insert a skewer into the centre of each cupcake and can remove it without any batter coming off onto the skewer. Tip: Another way of checking if your cupcakes are ready, is by placing gentle pressure to the centre of the cupcakes and if they spring back to the touch, they are ready.
Remove your cupcakes from the oven and leave to stand in their baking tray for 5 minutes.
Once the 5 minutes is up, remove them from the cupcake baking tray and leave to cool fully on a wire cooling rack.
The cooling time, will give you the perfect opportunity to make the baileys butter cream.
In a clean dry bowl, beat your butter until the colour changes from a yellow colour to a pale cream colour.
Add in your icing sugar, one spoon at a time mixing gently. This will require some patients and some elbow grease. DO NOT use an electric mixer as your icing sugar will end up all over the place other than in your butter cream.
Once all of the icing sugar has been added to your butter, you may find that the butter cream is a little thick.
Now, add in your baileys one tablespoon at a time until you achieve the correct consistency of butter cream, you may not need to use all 6 table spoons.
Once your butter cream is ready, I like to divide it equally into three bowls.
Add your red food colouring to one bowl and your blue food colouring to the second bowl, leaving one bowl white.
I like to create a 2 tone butter cream for these cupcakes, so using 2 disposable icing bags, place 2 tablespoons of the white butter cream into both of the piping bags and squeeze it out of the piping bag, leaving a thin layer around the inside of the piping bag.
Spoon your blue coloured butter cream into one of the piping bags, then spoon your red butter cream into the other pipping bag. Pipe onto your cooled cupcakes and decorated with a sugar paste flower or heart.
Serve as a present to your loved one and they will be so happy, these delicious cupcakes are perfect for an after dinner treat or served with a cup of tea and a cuddle.