Baileys – bubbles+sprinkles

Hello, hello!

A busy week traveling, working, having the BEST reunion with an old friend in SF and running my hardest race by far– the inaugural Shamrock Half Marathon in Portland. It was dumping rain, a majority of it was uphill and I was surviving on very few hours of sleep after an evening flight. BUT the finish line was crossed, and for that, I am grateful!

I chose a Baileys cupcake this year for St. Paddy’s day (PLEASE spell it correctly if you’re going to be around Irish folk for the festivities). It’s simple, creamy, not overpowering and caters to the chocolate crowd and the vanilla crowd.

Recipe (makes 12):

Cupcakes:

1 1/2 cups flour
1 cup granulated sugar
1 tbsp baking soda
1 tbsp baking soda
1 tsp salt
1 package chocolate pudding (Yes, chocolate pudding. Portion size- snack pack)
1/4 cup Bailey’s
2 eggs
1/2 cup butter

Frosting

16 oz confectioners sugar
1/2 cup melted butter (note, this is half the amount I normally use for buttercream)
1/2 cup Bailey’s

Set oven for 375. Line cupcake tin with your most festive liners. Combine ingredients and beat until smooth. This will be thicker than many of the cupcake batters detailed on this site, thanks in part to the pudding. Fill liners about 2/3 full and bake for 16 minutes.

While they cool, beat frosting ingredients. You may want to add a little bit more Bailey’s, that’s your preference. Once the cupcakes are fully cooled, frost and enjoy!

I always struggle with alcohol related holidays. I’ve never been able to choose a Champagne that compares/complements whisk[e]y, tequila, rum, etc. So I always end up adding said alcohol or a nod to it, to the cupcake. In essence, I’m just trying to get you twice as intoxicated. Enjoy 🙂

This week’s sparkling was a gift from one of my dearest girlfriends for my birthday. She surprised me with a bottle of Chandon Rosé the day of and it was consumed shortly thereafter. Interestingly enough, the Chandon may have paired well with this cupcake. It had crazy acidity, far more than I thought it would, which the Bailey’s would cut through. It was also a little bit bitter which I did not anticipate. At the time I was eating a spicy shellfish dish, which I would not recommend pairing it with, but it would go nicely with creamy pastas or cheese.