If you love white chocolate mud cake, imagine infusing it with Strawberries and Cream Baileys and converting it into your own ready to eat mini cakes or in this case cupcakes in a cup. Now imagine topping these cupcakes with a stable and delicious Cream Cheese Frosting.
Strawberries and Cream Baileys Infused White Chocolate Mud Cupcakes
Strawberries and Cream Baileys Infused White Chocolate Mud Cupcakes, topped with Cream Cheese Frosting.
Author: Katherine Walton
-100 grams salted butter
-125 grams white chocolate (I used Cadbury Dream)
-100 ml water
-110 grams (1/2 metric cup) caster sugar
-1/2 teaspoon vanilla extract
-60 ml (3 x 20ml tablespoons) Strawberries and cream Baileys or similar *see notes
-1 egg (lightly whisked)
-150 grams (1 metric cup) plain flour
-1 teaspoon baking powder
- Preheat oven to 150 degrees Celsius (300 Fahrenheit; Gas Mark 2)
- In this recipe I used 6 large cupcake baking cups called Culpitt. Alternatively you can line a 12 cupcake baking tray.
- Fill a medium sized saucepan with about 2 centimeters of water. Bring to a boil then reduce to medium heat.
- Place chocolate in a heat proof bowl. Place it on top of the saucepan with simmering water. Do not let the water touch the bowl.
- Melt the chocolate and stir with a metal spoon.
- Add the butter and continue to stir until butter is all melted.
- Add the water and mix until all well combined.
- Add the caster sugar and mix until well combined.
- Add the vanilla extract and stir to combine.
- Add the whisked egg and mix well.
- Add the Strawberries and Cream Baileys Liqueur or similar and stir to combine.
- Add the plain flour and baking powder in small batches and mix well after each addition until all flour and baking powder is all added in.
- Do not over mix. Once flour is all incorporated stop mixing.
- Fill cupcake liners with batter in equal measurements. This recipe serves 6 Culpitt cupcake cases with 1/3 cup of batter in each. Alternatively, you may use standard cupcake liners in a 12 cupcake baking tray. If doing so, add 1/4 cup of batter in each cupcake liner or fill to 3/4 depending on the size of your cupcake liner.
- Bake in the oven for 20-25 minutes. But remember that all ovens vary. Check if cooked by inserting a toothpick. If it comes out clean it’s ready. Allow to cool completely before icing. If using a standard cupcake tray allow to cool for 5 minutes before moving onto a cooling rack.
Please note that I provide all ingredients in grams where applicable. I also provide the measurements in METRIC cup measurements. Be aware that cup measurements vary in different countries. Therefore, I highly recommended the use of food scales to measure ingredients to achieve exactly what the recipe intends.
Caster Sugar is also known as super fine granulated sugar. Not to be confused or replaced with icing sugar also known as powdered sugar.
All ovens vary. If you find that your cupcakes are burning or browning before they are completely baked, you may need to adjust the temperature of your oven by lowering it by 10-20 degrees Celsius. The position of the baking tray in the oven can sometimes also affect baked goods. In some ovens placing your tray in the bottom may brown or burn your cakes from the bottom. The same can occur by placing your tray in the top rack if your oven’s heating element is located on the roof of the oven. Always check and learn how your oven works.