Just a warning but This recipe is NOT for children.

So.. its St. Patricks day, and I’ve seen a lot of people scrambling to make an Irish Cream Cake that doesnt start out with a cake mix.

Since I was having the same problem, I decided to come up with my own recipe.

1 cup butter, softened
2 cups sugar
4 large eggs
1 1/2 cups cake flour
1 1/4 cups all purpose flour
1 1/2 cups Baileys Irish Cream
1 teaspoon vanilla
1 1/2 cups milk chocolate, melted

As with most cake recipes, in order to be sure they are light and fluffy, and not hard and brick-like, you need to add the liquid ingredients together, then add the flour- slowly and gradually.

In a mixer bowlneverbashfulwithbutter.comhttp://www.neverbashfulwithbutter.com, cream the butter until fluffy, add the sugar and whip together until smooth. Add the eggs one at a time. Add the flour, alternating between adding flour and baileys until all of the ingredients are incorporated.

Once you’ve got a nice light batter, melt the milk chocolate and pour it into the batter while you whip the batter. This will incorporate it and add a nice chocolatey flavour to go along with the baileys.

I poured mine into paper lined muffin cups and baked them at 300 degrees for about 10-15 minutes, keeping a close eye on them.

the tops are flat, and have sort of a souffle appearance to them. They’re lightly crunchy, and the inside is soft and moist.
After they cooled, I whipped up a small batch of bailey’s fudge filling.

You’ll need-
3 cups powdered sugar
1/4 cup Baileys Irish cream
1 Tablespoon milk
1 1/2 cups milk chocolate chips, melted

Pour 3 cups of powdered sugar into a medium saucepan. Over medium low heat Add 1/4 cup Bailey’s irish cream and 1 Tablespoon milk. Whip together until you have a thick glaze. If this glaze isnt thick enough (think sweetened condensed milk) add more powdered sugar. Add to this 1 1/2 cups milk chocolate chips. stir constantly until the chocolate is fully incorporated. Pour into a shallow pan and refrigerate. Once the mixture is the consistency of fudge, use a cookie cutter to cut small rounds and place in the middle of a booze muffin that has been cut in half.

Mix 1 cup powdered sugar and 1 tablespoon Baileys Irish cream together and pour over top.

Eat, enjoy!

There is a LOT of alcohol in this recipe. DO NOT MAKE THIS FOR CHILDREN! Even though that should be self explanatory.

-A.

This entry was posted on Thursday, February 28th, 2008 at 7:58 pm and is filed under March 2007, The Cupcakes!. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.