This cake is deliciously rich and 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!
NOTES:
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, add more to fill the cup, as necessary. 1 C Mix weighs approx. 125g.
SWEETENERS VARY tremendously and will affect the outcome of all baked goods.
We suggest using our new sweetener blend, S'WEEET! Baking, real sugar, or a substitute such as Lakanto's Baking Blend, or Mrs. Jones blend (which contains sugar). Allulose (S'WEEET! Sweetener Blend) and kabocha-based sweeteners will make baked goods very soft, which is fine for most cakes but will also make cookies, bars and crusts super soft and not crispy or chewy. Erythritol (a sugar alcohol) can make baked goods firm and more crumbly. When substituting in a recipe it's best to do so by weight and not volume.
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. I like to sift the Bakery Mix when making cakes.
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.The more yellow your egg yolks are the more color the cake will have, so use free range eggs!
Makes 12 Cupcakes or 1 - 8" - 9" cake
DRY INGREDIENTS
2 C MULTI-USE BAKERY MIX (250g)
1 C S'WEEET! Baking Blend (140g) *see above 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
Both S'WEEET! Sweetener Blend or S'WEEET! Baking Blend will make a great frosting. Please note that the cup measurement (volume) is the same, however, the weight of each of them is different. 1 cup of the Baking Blend weighs 140g while 1 cup of the Sweetener Blend weighs 180g.
FROSTING and FILLING INGREDIENTS (double recipe, if desired)
3/4 C S'WEEET! Baking Blend (105g) or S'WEEET! Sweetener Blend (135g)
1/2 C melted and cooled Palm Shortening (120g)
3 T Bailey's Irish Cream Liquor (45g)
1 T Cocoa Powder (use if filling cupcakes, see #6 below)
DIRECTIONS:
1. Whisk together the Irish Cream and palm shortening until smooth.
2. Whisk in the S'WEEET! until smooth. It will be a thick syrup.
4. If it's a warm day, refrigerate until cool enough to whip..
5. Use your hand held or stand mixer to whip until fluffy.
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 butter before adding in S'WEEET!
"It won't combine like sweetened condensed milk"
A: The butter was too hot when you added the dry sweetener. Let cool more, stirring periodically until smooth and emulsified.
"Frosting is Lumpy"
A: The butter 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.
ABOUT:
S'WEEET! Baking Blend
While the FDA has recently reclassified IMO as a 'non-digestible carbohydrate' rather than a fiber, studies show that it creates a very modest rise, if any, in blood sugar levels. It is generally very well tolerated and does not cause digestive upset in most people as erythritol, xylitol and many other sweeteners do. Our IMO is derived from the starch of the cassava plant (tapioca) and is blended with pure monk fruit for more sweetness. See our website for more info.
S'WEEET! Sweetener Blend
This is simply a blend of organic Allulose and Monk Fruit. Like IMO, Allulose is very easy on the digestive system and is also classified as a non-digestible carbohydrate. It is also found naturally in some fruits.