SWEET: Bailey’s “Crunk-Cake”
MAIN INGREDIENT: Bailey’s Irish Cream
GREAT FOR: Twenty-First Birthdays, Parties
Generally, a person’s twenty-first birthday (at least in the States) is chock full of booze, booze, and more booze. But there’s only so much wine, beer, and hard liquor that a single individual can ingest… at least as a beverage.
I mean, what’s more adult-like than walking into a liquor store (REAL I.D. in hand) and buying a handle of Bailey’s Irish Cream? Answer: buying Bailey’s to bake into a wicked indulgence, of course! Above all, the best part about this dessert (maybe even better than the yummy goodness it harbors) is the fact that pouring booze into cake batter totally camouflages the idea that you’re still celebrating your twenty-first well past the actual date.
I know what you’re thinking: Cupcakes? Really? But trust me, turning this innocent treat into a sinful, flavorsome “crunk-cake” is totally worth the judgment… So, in honor of my twenty-first, and for all those people out there celebrating this month, here’s a delicious twist on an over twenty-one dessert!
Candice Allouch is a senior at American University having just returned from a year abroad in Italy and Scotland. She loves to experiment with tastes in the kitchen and is excited to bring the new foody secrets she learned from Europe to her friends and family in the States.
Makes 24 cupcakes
Adapted from SweetTooth
For the batter:
1 ¼ cups flour
1 ½ teaspoons baking powder
¼ teaspoon salt
½ teaspoon cinnamon
¾ cups granulated sugar
6 tablespoons butter, at room temperature
1 whole egg, at room temperature
1 egg white, at room temperature
1 teaspoon vanilla extract
1/3 cup of Bailey’s Irish Cream
For the frosting:
½ cup of butter
2 cups powdered sugar
1 ½ tablespoons Bailey’s Irish Cream
Preheat oven to 350˚F and line a muffin tin with cupcake liners (or butter the tin if you’re out of liners).
In a small to medium-sized bowl, whisk together the flour, baking powder, salt, and cinnamon.
In a large bowl, cream the sugar and butter until light and fluffy. If the butter is too hard, pop it into the microwave for about 5-7 seconds. Then combine and cream it with the sugar until light and fluffy.
Add the eggs one at a time into the butter mixture until incorporated. Add the vanilla.
Add the flour mixture slowly in 3 separate additions, alternating with Bailey’s, starting with flour and ending with flour.
Fill cupcake liners about 2/3 of the way full. Bake for 17-20 minutes (or until a toothpick comes out clean). Allow the cakes to sit and cool in the pan for 5 minutes, then transfer them to a plate to cool completely.
For the frosting, beat the butter until light and fluffy. Add the powdered sugar ½ cup at a time, until completely mixed. Add the Bailey’s Irish Cream and beat until well incorporated.
Once cupcakes have cooled, poke holes into the tops and brush some Bailey’s on them before frosting. Then, frost your crunk-cakes.
Indulge and enjoy!