![]() If all the liquid and soft butter means your buttercream seems a little too soft for piping, pop it into the fridge for a few minutes to firm up (although not too long or it’ll be too stiff to pipe, check it every few minutes).Beat your buttercream on the lowest possible speed (or by hand) to avoid adding too many air bubbles. Prepare cake mix as package instructs, replacing 1/2 cup water with the Irish Cream coffee creamer.Add your Baileys very gradually (I add 1 tsp at a time) and beat in each addition thoroughly before adding more.However, unless it’s really soft it can be tricky to mix in the liquid and you’ll end up with lumpy buttercream. Add eggs, milk, oil and vanilla beat on medium speed of mixer 2 minutes. Stir together sugar, flour, HERSHEY’S Cocoa, baking powder, baking soda and salt in large bowl. For CUPCAKES:line cupcake pan with baking liners and set aside. Add 5-8 tbsp of Baileys Irish cream into your buttercream and whisk again until fully combined. While the cakes are cooling down, make the buttercream by beating unsalted butter and icing sugar together for about 5-7 minutes in total. It’s so easy to forget to take the butter out of the fridge far enough in advance (I take mine out a couple of hours before I want to make this) and it’s tempting to beat it to soften it. For CAKE: Grease and flour two 9-inch round baking pans. Once you have infused the cupcakes, allow them to cool completely. ![]() Make sure your butter is really soft before you start.However it does need a little care and here are a few tips to help you get it just right… 1/3 cup (80ml) Baileys Irish Cream Baileys Coffee Buttercream. The addition of Bailey’s in these cupcakes gives you a really smooth buttercream which is perfect for piping. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |