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Bailey's Irish Cream Cake & Frosting


This cake is deliciously rich spiked, of course, with more Bailey's. For an extra kick press a cream/caramel (or liquor) filled chocolate candy in before baking and omit the filling. Either way, I think you'll love it!


NOTE:

It's best to use a kitchen scale whenever possible. If you don't yet own a scale, these recipes are based upon 'lightly packed' measuring cups, so whether you use the 'dip and sweep' method of measuring or the 'spooning into the cup'


method, always gently press down on the mix in the measuring cup and add more to fill the cup, as necessary. 1 C Mix weighs approx. 125g.


CAKE TIPS:

1. To bring eggs to room temperature quickly, set them in a glass of very warm water.

2. Melted butter should be warm not hot when adding to a recipe.

3. Most recipes work with either salted or unsalted butter.

4. Metal pans brown and crisp more than glass pans.

5. Glass pans take longer to come to temperature.

6. Ovens vary, so bake times may need to be adjusted.

7. Use room temperature ingredients for this recipe.

8. I like to sift the Bakery Mix when making cakes.



Makes 12 Cupcakes or 1 - 8" - 9" cake


DRY INGREDIENTS

2 C MULTI-USE BAKERY MIX (250g)

1 C S'WEEET! Sweetener Blend (140g)) *see below for substitutions

1 T Cocoa Powder (10g)

3 t Baking Powder (12g)


WET INGREDIENTS

6 T Melted Butter (84g)

1/2 C Bailey's Irish Cream Liquor (120g)

1/4 C Milk or Water (60g)

2 Lg Eggs (100g)

2 Lg Egg Whites (60g)


DIRECTIONS:

1. Pre-heat your oven to 350°F and line your cake or muffin pans.

2. Whisk together the dry mix, sweetener and baking powder.

3. In another bowl, combine melted butter, liquor, milk, eggs and egg whites.

4. Whisk the dry mixture in with the liquids until combined.

5. Let the batter rest a few minutes, then whisk again.

7. Pour batter into pans and bake as directed.


BAKE TIMES:

1 - 8" or 9" cake - 28-32 minutes

2 - 6" cakes - 24-28 minutes

12 cupcakes - 18-22 minutes


FROSTING and FILLING INGREDIENTS

1 C S'WEEET! Sweetener Blend (140g)

1/2 C Palm Shortening (120g)

3 T Bailey's Irish Cream Liquor (45g)

1 T Cocoa Powder (use if filling cupcakes, see #6 below)


DIRECTIONS:

1. In a small saucepan or microwave safe bowl, melt the shortening until very warm

to the touch.

2. Whisk in the Irish Cream and salt, if using.

3. Whisk in the S'WEEET! until smooth. It should resemble sweetened condensed milk.

4. Refrigerate until cool enough to whip, about 30 minutes to an hour.

5. Transfer the mixture into the bowl of a stand mixer and whip until fluffy. You can use a hand-held mixer, but it's much easier with a stand mixer.

6. If you plan to fill the cupcakes remove about 4 T to a small bowl before whipping in the Cocoa Powder. TO FILL: Carve out a small hole in the top of the baked cupcake and fill with the light colored frosting. Frost the tops with the cocoa frosting.


Frosting Trouble-Shooting:

Make sure to add the liquids to the shortening before adding S'WEEET!


"It won't combine like sweetened condensed milk"

A: The shortening was too hot when you added the dry sweetener. Let cool more, stirring periodically until smooth and emulsified. Or let run on low in your stand mixer.

"Frosting is Lumpy"

A: The shortening wasn't warm enough when you added the dry mix. Keep whipping until lumps disappear.

"You refrigerated it too long and it became too hard to whip"

A: Let it rest on the counter until room temperature or soft enough to whip.



SWEETENERS VARY tremendously and will affect the outcome of all baked goods.

We suggest using our new sweetener blend, S'WEEET!, real sugar, or a substitute such as Lakanto's Baking Blend, or Mrs. Jones blend (which contains sugar). If you prefer to bake with a liquid sweetener, you will likely need to add a 1-2 T more Bakery Mix. Allulose and kabocha-based sweeteners (Bocha Sweet) will make baked goods very soft and not crispy. Erythritol can make them firm and more crumbly.

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