August 12, 2017

The new flat came with a cupcake pan included. Reason enough for me to go on a little cupcake adventure. I gave a couple of icing recipes a shot as well. Love the look but all of them were crazy sweet. I’ll keep experimenting and come back to you as soon as I find a recipe that holds its shape while not trying to carve out your teeth.


  • 1 ½ cups [190g] flour
  • ½ cup [50g] unsweetened cocoa
  • ½ teaspoon salt
  • 1 teaspoon baking powder
  • 1 cup [200g] sugar
  • ½ cup [113g] butter
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 ⅓ cup [333ml] whip cream
  • ⅓ cup [83ml] Baileys [or any cream liqueur]

_ preheat oven to 180°C [350°F]

_ place paper baking cups into muffin pan

_ combine flour, salt, baking powder and cocoa

_ in a larger bowl combine sugar and butter and beat until creamy

_ add eggs and vanilla

_ mix until well incorporated

_ combine liqueur and cram

_ alternately add flour and cram mix to the batter

_ beat at low speed until well mixed

_ spoon batter into muffin cups [about ⅔ full]

_ bake 20-25 minutes [until center is not liquid anymore]

_ leave to cool completely

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