Baileys Red Velvet Cupcake Liqueur 70cl

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These cupcakes are based on one of my favourite vanilla cupcake recipes, which I also use for my funfetti cupcakes. The addition of Bailey’s really takes the soft fluffy cake to the next level. 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).

You can replace the Baileys Red Velvet Cupcake Liqueur with the standard Baileys Irish Cream or even make your own!

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You should also add ¼ teaspoon of xantham gum to the cupcake batter unless your flour blend already includes it. 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. Soft vanilla and Irish cream sponge cupcakes topped with a decadent swirl of Bailey’s frosting – yes please! 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 When ready to serve, remove the shots and frosting from the refrigerator. Pipe a generous amount of frosting on the tops of the Jello shots and serve.

It only takes a few simple ingredients to make these delicious shots. You’ll find them all easily at your local grocery store. After the gelatin has dissolved, stir well and add the Baileys Red Velvet Cupcake. Stir again to combine, then add the sugar and the food coloring and stir until completely dissolved. Step 3: Chill the Shots and Frosting These will last for between 3 and 5 days in the refrigerator. The frosting will keep for about the same amount of time.Try to fill each cupcake case with your batter to just over the halfway point. Too much and you’ll get muffin tops, but too little and you’ll have mini cupcakes! Put frosting in a plastic piping bag with a plain round metal tip and top each cupcake with frosting. Place shot glasses on a small tray or cookie sheet and fill the shot glasses with the gelatin mixture. Move the tray to the the refrigerator and chill for at least 3 hours. Place the bag of frosting in the refrigerator, as well. Step 4: Frost and Serve