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The Scran Line keeps the festivities going, Irishman style, with these Baileys and hazelnut liquor infused cupcake shots. Better than a pot o’ gold!
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INGREDIENTS
215g flour
1 1/2 tsp baking powder
132g sugar
187ml milk
65ml oil
60g butter
1tbsp yogurt
1 egg
1/2 tsp vanilla extract
3 tbsp chocolate powder (sweetened)
50ml (5 tbsp/3 shot glasses) of Frangelico (hazelnut liqueur)
20ml (2 tbsp/1 shot glass) Baileys (coffee liqueur)
1 batch of vanilla buttercream frosting
(Makes approximately 24 cupcake shots)
RECIPE
Preheat your oven to 180C (356F) or 160C (320F) for a fan forced oven.
In the bowl of a stand mixer fitted with the paddle attachment, combine the dry ingredients. Turn mixer on low and allow it to mix for a couple minutes.
Add the softened butter and let it mix until it resembles a fine sand like texture.
Next combine all milk, eggs, yogurt, oil and vanilla extract in a large jug and whisk well.
Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl, add Frangelico (hazelnut liqueur), and mix for another 20 seconds.
Fill each paper 3/4 of the way (using a small ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two teaspoons). Bake for 10-15 min or until a toothpick inserted comes out clean.
Allow them to cool completely on a cooling rack before frosting.
While your cupcakes are baking and cooling, you can add the Baileys to the frosting and mix it in well until it’s flavored evenly.
To pipe your cupcakes, use a piping bag fitted with the round tip and frost in a bulb. Finish off with a light dusting of chocolate powder.
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