Sweets: 'St Patricks Day' Baileys Irish Cream Cupcakes

Baileys Irish Cream Cupcakes

(18 cupcakes)

- 1 2/3 cups plain flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 cup sugar
- 1 1/4 cups boiling water
- 3/4 cup unsweetened cocoa
- 1/4 cup Baileys Irish Cream
- 120 gms unsalted softened butter
- 2 large eggs 
- 1 tsp vanilla extract

Baileys Irish Cream Buttercream

- 250 gms unsalted butter
- 1 tsp vanilla extract
- 2 tbsp milk
- 4 cups icing sugar
- 4 tbsp Baileys Irish Cream
- Pinch of salt

Method:

1. Preheat oven to 170°C and line 2 muffin pans with baking cups.  Place boiling water, Baileys and cocoa in a small bowl and stir until combined; set aside for later use.

2. In a large bowl, beat sugar, butter, and vanilla extract at medium speed until fluffy and creamy. Add the eggs and beat well until combined.

3. Mix flour, baking soda, baking powder, and salt in a medium bowl. Add the flour mixture to butter mixture and beat until combined. Add the cocoa mixture and beat until just combined.

4. Fill each baking cup 1/4 inch below the top of the liner. Bake cupcakes for about 15 minutes or until a toothpick inserted in the center comes out clean. Remove cupcakes from tray and place on a wire rack to cool.

4. Beat butter in a large bowl on medium speed until light and fluffy (about 4 minutes). Reduce speed to low; add the rest of the ingredients. Increase speed to medium and mix for 6 minutes until light and fluffy.

5. Fit a piping bag with a decorative tip of your choice and pipe away!

Note: I crumbled a cupcake into the buttercream to give it some texture, you don't need to do this if you don't want to :)

Sweets: Cookie Dough Cupcakes

On Sunday I had massive craving for Ben and Jerry's cookie dough ice-cream, but I really didn't want to have to venture out of the apartment to go hunt some of it down (seriously why is it so scarce in Perth?!), so I decided I could whip something up just as delicious with ingredients I already had in my pantry.

I give you, I quote from my husband, 'the best cupcakes I've ever eaten'.

I hope you enjoy this yummy cupcake recipe with the awesome cookie dough centre!

Sweets: Ombre White Chocolate covered Red Velvet Cake Balls

Does anyone else love cake that's really dense? You know, the kind where you have some and feel full and satisfied instantly?

Well let I know I do! There's something about eating smaller portions of cake that I like - It's like your eating so little yet your so satisfied so you don't feel like you have to run 10 kms to get rid of the calories!

These Red Velvet Cake Balls are some of my favourite sweets of all time! I made these recently and wanted to take them to work for everyone to have a try, but mysteriously over the weekend they all disappeared….. in mine and my hubby bellies :)

These will make a great Valentines Day gift or a perfect addition to a dessert bar - I know I'll be making some for Valentines Day - you should too!

Sweets: Orange Cupcakes with Fruit Tingle Frosting

Now this is a cupcake you just have to try! If you're a lover of fizzy, sherbet type sweets then I guarantee this will become a favourite of yours. If you aren't a fan of orange flavour, you can substitute the orange flavouring with whatever you please (but seriously who isn't a fan of orange??).

Now for the recipe!

Ingredients:
Orange Cupcakes
- 3 large eggs
- 1 1/2 cup (195 grams) all purpose flour (I used the one for baking cakes)
- 1 1/2 teaspoons baking powder
- 2/3 cup (130 grams) castor sugar
- 1/4 cup (60 mls) milk
- 1/2 cup (115 grams)  unsalted butter at  room temperature
- 1 large orange, squeezed
- Zest of squeezed orange
- 1 teaspoon pure vanilla extract

Fruit Tingle Frosting
- 250 grams unsalted butter
- 3 1/2 cups soft icing sugar sifted
- 5 rolls of Fruit Tingles, crushed finely 

Method
Orange Cupcakes
1. Preheat oven to 180 degrees C and line 12 muffin cups with paper liners.
2. Place the butter and castor sugar in a large bowl and cream together with an electric mixer until light and fluffy.
3. Add the eggs one at a time and then add orange juice, zest and vanilla - mix until fully combined.
4. In a separate bowl, combine flour and baking powder together. Alternately add the flour mixture and milk to the butter mixture, in three additions, beginning and ending with the flour.
5. Evenly fill the cupcake liners with mixture and bake for about 15 - 18 minutes, until a toothpick inserted into a cupcake comes out clean.
6. Remove from oven and place on a wire rack to cool ready for icing.

Fruit Tingle Frosting
1. Place the butter in a large bowl and beat  on high with an electric mixer until smooth and fluffy.
2. Turn the mixer on low and gradually add the icing sugar in small portions, careful not to let the icing sugar fling out of the bowl ;-P
3. Once all the icing sugar has been added and the mixture is combined, add your crushed Fruit Tingles and mix until well combined (you can crush the Fruit Tingles by placing them in a ziplock bag and banging with a rolling pin).

Once your cupcakes are cooled, you can now ice them with your delicious frosting! I use a flex piping bag with just a plain nozzle and pipe the frosting onto the cupcake in a circular motion, gently lifting as I go.

I hope you enjoy this recipe as much as I do, and have fun baking!

Sweets: Mint Choc & Oreo No Bake Cheesecake

Lately I haven't been too inclined to bake cupcakes or anything that requires using the oven for that matter. But what's a girl to do without sweet treats in her life? Well why not whip up some no bake cheesecakes to keep you going?

One of my favourite combinations with chocolate is mint & who can go past Oreo's??!!

I hope you enjoy this recipe, it's quick & super easy to make and is a great little dessert to serve guests if your having a dinner party and want something just a little bit different (plus, your guests will be super impressed with your creativity).

Ingredients:
-250gms Philadelphia Cream Cheese (softened)
- 4  tablespoons  sugar (castor or granulated is fine)
- 250 mls whipping cream
- 1/2 teaspoon vanilla extract
-  1/4 teaspoon peppermint extract
- 20 mint biscuits finely chopped (I used Arnotts Mint Slice) 
- 12 Oreo biscuits finely chopped
- 1 mint KitKat for topping finely chopped

Method:
1. Whip the whipping cream in a medium chilled bowl with a balloon whisk until soft to medium peaks form (be careful not to over whisk as this will turn the cream to butter).
2. In a separate medium bowl with an electric mixer, beat the cream cheese and sugar on high until combined (2 minutes), add the vanilla and peppermint extract and mix until well combined.
3. Using a spatula, fold the whipping cream into the cream cheese mixture until smooth.
4. Place half of the finely chopped mint biscuits into the mixture and mix until combined.
5. Spoon the mixture into a piping bag to allow you to pipe the mixture into your desired serving ware with ease.
6. Place a small amount of the Oreo's into the base of your glass, then pipe a small amount of the cream cheese mixture on top of the Oreo's & repeat the layers until your happy with the result (note: I alternated the Oreo's and mint biscuits on each layer).
7. Garnish with the chopped mint Kitkat if desired.

Drinks: Hot Nutella Sundae

I have an absolute love for Nutella (chocolate hazelnut spread for those who are yet to discover this amazing treat).

I spend way too much time trawling and pinning on Pinterest and for a very long time I always wanted to make the delicious foods and drinks that I would come by, but never actually did…. until now!

So here is one of my latest favourites, the glorious Hot Nutella Sundae, which is probably better and more enjoyable for the winter months (but what the heck, my hubby has the air con on all.the.time, so it practically feels like winter anyway).

Ingredients:
- 1 and 1/2 cup of low fat milk
- 2 table spoons (more if your after a real sweet hit) of Nutella   spread
- Whipped cream (the can cream is easiest to work with) 
- Small amount of Nutella for the glass rim
- Sprinkles (whatever colour you fancy)

Method:
1. Place your milk in a saucepan on low heat, add Nutella to saucepan and stir until completely combined (about 1- 2 minutes)
2. Take saucepan off heat and leave to cool
3. Take a pastry brush and dip into the extra Nutella and spread around the rim of your glass
4. Place your sprinkles on a small plate and roll your glass with the Nutella rim in the sprinkles
5. Take your hot drink and pour into your glass
6. Quickly swirl your whipped cream on the top 
7. Sprinkle the cream with the remainder of sprinkles
8. Pop in a fancy straw and ENJOY!

Note: This recipe makes one drink (as pictured)

I hope you enjoy this delicious treat and thanks so much for stopping by!