I saw the Hairy Bikers making these on their Best of British programme the other day and just had to make them! They are so perfect with a cup of tea, at least my mum thinks so haha. The recipe is on the bbc website but here it is for your convenience:
- 250g plain flour
- 250g REALLY SOFT butter - v important otherwise you won’t be able to pipe the mix!
- 50g icing sugar
- 50g cornflour
- 1tsp vanilla extract
- Place all the ingredients into a food processor and blend until you reach a consistency soft enough to make a smooth dough.
- Use a round cookie/scone etc. cutter to draw 6 rounds onto two sheets of greaseproof paper and place on greased baking trays.
- Pipe swirls of the mix onto the rounds on the greaseproof. If you struggle to pipe the mix you can simply roll the dough into a log and cut into 16-18 separate sections. Roll each of these sections into a slim log and then roll into a swirl, alternatively you could twist it into a knot and then roll into a swirl or simply roll each section into a ball and then flatten to about 1-1 1/2cm thick on the greaseproof paper.
- Cook these in a preheated oven at Gas Mark 5 for 13-15 minutes or until golden brown.
- To assemble spread your favourite jam on half of the biscuits and pipe buttercream in swirl onto the other half of the biscuits and then sandwich together.
- When serving dust with icing sugar.
Make sure to wait until the biscuits have cooled completely before you pipe jam and buttercream on them otherwise they will fall apart! These biscuits will melt in your mouth but they will also make a right mess so make sure you serve with a napkin!
It was recently one of my bestie’s 20th birthdays and she had a cocktail and cupcake themed party much to my delight! I made her a batch of my Choc Cherry Liqueur Cupcakes and also a batch of the White Russian version. Then as her main birthday cake she really wanted a giant cupcake so I made her a Giant Baileys Cupcake which I’m told was the best of the lot!
The recipe for the cupcakes is already up so have a try if you’re curious about either of the cupcakes. I found the Tia Maria in the White Russian Buttercream made the mix go slightly grainy but they still taste delish!
I had never made a Giant Cupcake before so I had a search around to find some recipes and found that the most common method was to do an 8 egg victoria sponge recipe so here’s how I went about it:
Giant Baileys Cupcake (sponge)
- 450g soft margarine
- 450g golden caster sugar
- 8 eggs
- 450g self raising flour
- 2tsp baking powder
- 3-4tbsp Baileys Irish Cream
- 100g milk chocolate chips
- Place all the ingredients in a bowl and beat until combined.
- Divide the mixture between the two sections of a giant cupcake mould (make sure the mould is well greased) to about 3/4 full and place into a preheated oven at Gas Mark 4.
- Cook for about 50 minutes, the top will cook faster than the bottom so make sure to check the top is fully cooked with a skewer, if not leave in oven with the bottom and check both every 10 minutes until a skewer inserted into each section comes out clean.
- Leave to cool completely before removing from the mould.
- 150g softened butter
- 250g icing sugar
- 2-3tbsp Baileys Irish Cream
- 1tbsp milk
- Beat the butter until smooth and gradually sift in icing sugar.
- Add the Baileys 1tbsp at a time until you reach the desired taste/consistency.
- If after you have added the Baileys you feel that the mix needs to be smoother add a little of the milk and beat until you reach the desired consistency.
When your sponge is ready, trim the tops so they are flat and then spread some heated jam (of your preferred flavour) over the top of the bottom of the cake and place the the top of the cupcake on top. Then spread more jam over the top of the cupcake and the buttercream after that and decorate as you wish!