Aloha, I am the writer of the blog Sweet Jems. My name is Jemmah and I am an Aussie Army wife living in Hawaii for the next few years.
My blog is all about my sweet adventures featuring anything sweet from cake, cookies, Jam, cake pops, fondant modelling and most importantly, my favourite, the one and only cup cake.
I have known Ilana for so many years now, and since starting my blog, only a short time ago, she has been an amazing inspiration and help to me. Ilana is such a beautiful person with an amazing talent and I can’t thank her enough for allowing me to feature one of my recipes on her blog for you to check out
When coming up with a recipe to be featured, I knew it had to be simple but show stopping. So I came up with the never fail White chocolate mud cupcake with Bailey’s Irish Cream Frosting.
White chocolate is something that you either love or hate. Me personally, I'm not a fan. However when baked into a cupcake, it seems to take on a completely different taste, and I just love how it turns out! With the teaming up of the Bailey's frosting, it just makes you want to go back for more, time and time again! This recipe can be a little time consuming and messy to make, but are well worth it in the end.
White Chocolate Mud Cupcakes & Bailey’s Frosting
- Makes 12-18 cupcakes
- Prep time:- 20 mins Cooking time:- 20-30 mins
- 125g butter, chopped coarsely
- 80g White Chocolate, chopped coarsely
- 1 cup granulated/caster sugar
- ½ cup milk
- ½ cup plain flour
- ½ cup self-raising flour
- 1 egg
Stir butter, chocolate, sugar and milk in a medium saucepan over low heat until smooth. Transfer to a medium bowl and let cool for 15 minutes. Whisk sifted flours into the chocolate mixture and then add the egg.
Use a piping bag or batter dispenser to distribute the batter into cupcake papers evenly – approx ¼ to ½ way filled.
Bake for 20 – 30 mins until lightly coloured on top. Skewer or cake tester will come out of cake clean when complete. Stand cakes in pans for 5 mins before transferring to wire rack to cool completely before icing.
For the Baileys Frosting:
- 1 cup unsalted butter, at room temperature
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 4 tablespoons Bailey’s Irish Cream
Using the whisk attachment of a stand mixer, whip the butter on medium-high speed for 5 minutes, scraping the sides of the bowl occasionally. Reduce the speed to medium-low and gradually add the powdered sugar until all of it is incorporated. Add the vanilla and Baileys, increase the speed to medium-high and whip for another 2 to 3 minutes, until it is light and fluffy.