In a small bowl, mix the apple cider vinegar and baking soda until dissolved. Add them to the batter and mix on low until everything is well blended. They’re also great around the Christmas holiday season. Bailey’s is always a hit amongst my friends and family for sweet gifts, festive entertaining and the perfect dessert to share. 🥘 Ingredients Oh Bailey, you make the best cupcakes. I mean, I don’t know about you, but I love those delicious red velvet cupcakes. They’re like the perfect, perfect cupcake. That’s why I have these Bailey’s Red Velvet Cupcakes in honor of you, Bailey (and your red velvet beauties).

Yep, you read that right… Baileys has really and truly created the boozy chocolate heaven you’ve been waiting for, by combining its classic Irish cream liqueur with a sugary sweet, chocolate-rich, frosting-laden red velvet cupcake. If like me you’re partial to a bit of Bailey's Irish cream, then these Bailey's cupcakes with Bailey’s buttercream are the perfect treats for you! Similarly, this creamy Bailey’s buttercream is based on my classic vanilla American buttercream frosting recipe. The Irish cream liqueur perfectly replaces the heavy cream in the original recipe turning it into a delicious Irish cream frosting! Cocoa powder - it is important to use natural, not Dutch cocoa powder as the cake is already rich enough. Dutch doesn't have acidity so needs to have baking powder to react. Distilled white vinegar - extra acid to ensure the rise of the cupcake but also helps brighten the red color.Top tip: For accuracy, it’s best to weigh your ingredients rather than using cups. ♻️ Substitutions/Variations Ingredient substitutions Preheat the oven to 350°F. Line a standard muffin tin with muffin cups. Sift the flour and salt into a bowl and set aside. Put the butter in the mixing bowl (or use an electric hand mixer). Beat on medium speed until fluffy. Add the sugar and beat on medium speed until the mixture is complete. Add the egg and whisk over low heat. Add the red food coloring, vanilla extract and cocoa powder to the bowl. Mix over low heat until everything is combined. Put half of the flour mixture in a bowl and slowly pour in half of the milk, whisking until well mixed. They don’t necessarily get you drunk faster, you just eat too many of them. Jello shots are often made with fruit-flavored Jello and/or sugar. That sweetness masks the taste of the alcohol, which often leads to eating more of them than you should. Try These Baileys Red Velvet Cupcake Jello Shots If you want mini cupcakes, fill mini liners only halfway and bake for 10-12 minutes at350°F. It yields about 3 dozen.

Baileys makes a great Red Velvet Irish Cream Liqueur that I’ve used to make Baileys Red Velvet Cupcake Martini, as well as a Red Velvet Baileys Kahlua Shot. Then, cream the butter and sugar in a bowl with a silicone spatula until combined. Add the egg and mix until incorporated. Making these Jello shots is super easy. It’s just as simple as gathering up the ingredients. It only takes a few simple steps, and you’ll be all set! Step 1: Boil Water and Bloom Gelatin Red Velvet Cupcakes! Love them or hate them, you’ve probably heard of them. I think the differences between red velvet and traditional recipes are subtle enough that it’s hard to go wrong making these cupcakes. My favorite variation is the cream cheese frosting. It’s very rich and delicious. And of course, it’s red! Pipe your frosting onto your cooled cupcakes. You can then decorate with a drizzle of melted white chocolate (heat in a heatproof bowl for 20secs at a time in the microwave). 💭 Top tipsTaking inspiration from and working with the iconic Georgetown Cupcake brand (if you’re not in the know, this place has cupcake celebrity status across the pond), Baileys has taken the best of its original recipe—whisky, cocoa, vanilla, hazelnut, and toffee—and elevated it to a whole new level with deep, intensely chocolaty flavours. Place the butter, cream cheese and vanilla extract in the bowl of a mixer (or use an electric hand mixer). Beat on medium-high speed until smooth. Slowly add the powdered sugar until the mixture is smooth. Then beat on high speed for 3 to 5 minutes. Add the Baileys Red Velvet and mix on low speed until everything is combined, then beat on high speed for another minute. Pour frosting into a plastic piping bag with a round metal tip and top each cupcake with frosting.

Since she was just moving into her new apartment yesterday, I thought I’d make her some yummy Baileys Red Velvet Cupcakes to celebrate her big move! It’s perhaps the most ostentatious limited release of Baileys of all time: Baileys Red Velvet, which is produced in collaboration with the well-regarded confectioners at Georgetown Cupcake. Make the buttercream while your cupcakes are cooling. Beat the butter until fluffy then sieve in half your icing sugar and beat until smooth. Repeat with the other half of icing sugar and add in the Bailey’s, vanilla and salt (if using).

Another topping option is to dust them with cocoa powder. I find this looks really nice if you’ve used a round piping nozzle (like the Wilton 2A). Gluten-free option Bake according to the instructions. I found 18 minutes was perfect for my oven, but anywhere from 18-20 minutes should be perfect. There’s a strong and immediate vein of chocolate in the mix here, which gives the Irish cream a richer, more dessert-like consistency, with a flavor that is closer to milk chocolate than I was expecting. The gentle whiskey character of Baileys manages to peek through at times, but it is rather overwhelmed by all the sugar and chocolate syrup notes. The finish offers plenty of that classically cloying character that always seems to ride along with cream liqueurs, so tread lightly. And try not to look at the glass too much. In a separate mixing bowl, sift in the flour and cocoa powder, then add the rest of the dry ingredients.

Add half of the flour mixture to the bowl and slowly pour in half the milk, beating until well incorporated. Scrape the sides of the bowl, then add the rest of the flour and milk. Beat just until fully combined. Then beat on high speed for 3-5 minutes. Add the Baileys Red Velvet and mix on low speed until mixed in, then beat on high speed for an additional minute. Let the Gelatin Bloom –It’s important that you let the gelatin bloom so it can fully activate. Don’t just stir it into the water. They come out perfectly rich and cake like-not dry at all! Now it’s time to add your frosting of choice. As I made homemade cupcakes, I thought I’d take the extra step to make homemade cream cheese frosting as well. Place the butter, cream cheese, and vanilla extract in the bowl of a stand mixer (or use a hand-held electric mixer). Beat on medium speed to combine. Slowly add the confectioners’ sugar until incorporated.

More Tasty Cakes & Cupcakes Recipes

Although this Baileys Red Velvet Cupcake Jello shots recipe is one of the easiest you’ll ever make, I still have a couple of tips to help ensure it’s the best it can possibly be.