Red food coloring– A good food coloring gel will make the brightest red color without having to use a ton of coloring. To maximize the shelf life of cupcakes, place them in a covered airtight container or cover with plastic wrap to prevent them from drying out. 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 well blended. Hint: You can find the frosting in the baking aisle at the grocery store. It comes in a box and is already in a piping bag with a tip. PIN IT!! Storage In a separate mixing bowl, sift in the flour and cocoa powder, then add the rest of the dry ingredients.

Taking 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. These will last for between 3 and 5 days in the refrigerator. The frosting will keep for about the same amount of time. For over a year now I have been sharing some of my favorite cupcake recipes with the world. In that time I was asked why I keep making the red velvet cupcakes over and over again, so I thought I would take a moment to explain.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). Granulated sugar is my go-to for these Baileys red velvet cupcakes, but light brown sugar is a good substitute. Hand-made cupcakes just don’t get any better than those from Baileys. A mouth-watering blend of rich, velvety chocolate and creamy, velvety cheesecake, the Irish cream liqueur is the perfect pairing for classic red velvet cupcakes. A red velvet cupcake with Bailey’s cream cheese frosting takes the classic cake to another level, with the Bailey’s taking on an even richer flavour and a hint of red colour. Baileys Red Velvet liqueur– If you can’t find Bailey’s Red Velvet Cupcake liqueur, you can also use the original, or they have a Chocolate Lux flavor that’s pretty amazing in this recipe too.

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. If you have questions about this Baileys Red Velvet Cupcake Jello shots, then read on. The following FAQ answers the most commonly asked questions about this recipe. Unsalted butter– it’s easiest to work with the butter at room temperature, so be sure to take it out of the refrigerator in advance. 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. 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).The characteristic aroma of Red Velvet Cupcake is added to the Irish cream and you get the taste of cupcake in a glass. After buying a bottle and drinking a few glasses with ice, I started thinking about what I could do with it. So I found this recipe for Bailey’s Red Velvet Cupcakes. These cupcakes are perfect for Valentine’s Day or an adult Christmas party. Yay for drunken red cupcakes! If you can’t find Bailey’s Red Velvet Cupcake Liqueur, you can also use the original or the chocolate-flavored liqueur, which is also very delicious in this recipe. How to make Baileys Red Velvet Cupcakes img source: baileys.com 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. 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. Food Coloring to Preference –You can add as much or as little food coloring as you like to get your preferred color intensity.

You should also add ¼ teaspoon of xantham gum to the cupcake batter unless your flour blend already includes it. 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! Bake according to the instructions. I found 18 minutes was perfect for my oven, but anywhere from 18-20 minutes should be perfect.Laura is the founder and editor of travel blogs and Savored Journeys. It strives to share the best information on beverages around the world.Bailey’s Red Velvet Cupcakes Ingredients 2 cups all purpose flour 1 tsp baking powder 3/4 cup unsalted butter, softened 1 egg, room temperature 1 tsp vanilla extract 1 cup granulated sugar 3/4 cup Bailey’s Cream 1/4 tsp salt 4 oz Red Velvet Cake Mix Directions 1. Preheat oven to 350°F (177°C). 2. In a bowl, whisk together flour and baking powder. 3. In a separate bowl with an electric hand mixer, cream together butter and sugar. Add egg and vanilla and beat until combined. 4. Add eggs to flour and beat on low until just combined. 5. Add Bailey’s Cream and beat on low until combined. 6. Add salt and beat for 1-2 minutes. 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.