I don't have much in the house in the way of fancy ingredients at the minute but I had most of the basics so figured I could make something work. I have had an idea in my head for the longest time about making a range of cupcakes based on cocktails and, though I have no eggs, was determined to start today. I know some of the more everyday cocktails have been tackled in this way already but what I aim to do over the next couple of weeks (or months or however long it takes) is make a much wider range. The having no eggs and being to lazy to go to the shops part was my only stumbling block so I set about finding an eggless cake recipe. I'll be honest, I didn't look for long because I really couldn't be bothered. I mean, I really wanted to make the cupcakes but I'm damned if I'm going to spend all morning researching then spend all afternoon experimenting then spend all evening icing and typing. Like I said, first day off this year people!
I love the Barnamint Baileys Cocktail served at TGI's and practially drink it like a milkshake whenever I get one (drink responsibly!). It seemed like the obvious place to start. This is the recipe I used and slightly adapted to make the cupcakes. Whilst they are delicious I will definitely be making this again using an adapted version of my regular vanilla cake recipe. There was just something...lacking. They were moist, fluffy and tasty but...they lacked punch. This recipe has vanilla, peppermint and Baileys but I don't think the eggless cake mix had enough 'grab' to really let the flavours 'do their thing'. It's still tasty, don't get me wrong. I'm fasting today (Intermittent Fast) and I've eaten two (and nothing else, promise!) so they can't be all that bad. But I think the right vanilla cake base will take these from a 7 to a 10.
So without further ado, food porn!
Recipe adapted from Madhuram's Eggless Cooking
The Ingredients
For those of you not very good at guessing, or too damn lazy to make up your own recipe, this was:
2 Cups Plain Flour
2 & 1/4 teaspoons Baking Powder
1 Teaspoon Baking Soda
1/4 Cup Caster Sugar
1 Can Condensed Milk
3/4 Cup Baileys
1/4 Cup Water
2 Tablespoons Vinegar
2 Tablespoons Vanilla
1 Teaspoon Peppermint
1/2 Cup Melted Butter (or Margarine)
5 Crushed Oreos
I know most people have a method, but I'm just not that type of lady. If I can do this quickly and still have it be tasty, that's how it's going down.
First you need to preheat the oven to 230. This is one area you really shouldn't cut corners when baking. You'll get crappy cakes. I don't know why, you just will. Now take all of the ingredients up to, and including, the sugar and put them into the bowl of your mixer. Or just a mixing bowl, whatever! Mix for two or three minutes on low to medium. Once combined add all of the wet ingredients and mix again, starting on low then increasing to medium and then high once there is no chance of you getting a face full of cake mix.
Finally, the Oreos. I like mine quite chunky and, again, I was feeling lazy, so I just used my hands and crumbled them roughly into the mix. You could beat them, chop them or even blend them. I honestly don't care. Once in the mix beat again on high for approximately 5 minutes or until everything is combined.
2 Cups Plain Flour
2 & 1/4 teaspoons Baking Powder
1 Teaspoon Baking Soda
1/4 Cup Caster Sugar
1 Can Condensed Milk
3/4 Cup Baileys
1/4 Cup Water
2 Tablespoons Vinegar
2 Tablespoons Vanilla
1 Teaspoon Peppermint
1/2 Cup Melted Butter (or Margarine)
5 Crushed Oreos
I know most people have a method, but I'm just not that type of lady. If I can do this quickly and still have it be tasty, that's how it's going down.
First you need to preheat the oven to 230. This is one area you really shouldn't cut corners when baking. You'll get crappy cakes. I don't know why, you just will. Now take all of the ingredients up to, and including, the sugar and put them into the bowl of your mixer. Or just a mixing bowl, whatever! Mix for two or three minutes on low to medium. Once combined add all of the wet ingredients and mix again, starting on low then increasing to medium and then high once there is no chance of you getting a face full of cake mix.
Finally, the Oreos. I like mine quite chunky and, again, I was feeling lazy, so I just used my hands and crumbled them roughly into the mix. You could beat them, chop them or even blend them. I honestly don't care. Once in the mix beat again on high for approximately 5 minutes or until everything is combined.
Then either divide into cupcake cases or pour into you cake pan. This made me 18 cupcakes and I have no idea what size cake pan should be used. Just experiment like I did, it's fun.
I cooked these on the middle shelf at 230 for approximately 15- 20 minutes. You should really be checking your own oven though since, I'm assuming, you're a responsible adult that doesn't wish to burn his/her house down or eat undercooked cupcakes. A pack of toothpicks are relatively cheap, poke the cakes in the centre when they look brown and if it comes out clean and dry (albeit with crumbs), you got yourself a good ol' time.
Once out of the oven, set aside to cool and crack on with making your icing. Now this was a lot more guessing than the actual cupcake mix as I knew a large part of the "Barnamint Baileys" taste would come from here. It was basically a case of tasting and adding and mixing until I thought it tasted right.
I used:
1 Block of Butter (NOT Margarine) slightly melted but not pourable. You'll get more icing this way!
Icing Sugar
Baileys
Peppermint
Vanilla
Oreos
Add the butter to the bowl and beat for a couple of seconds. Next add the icing sugar and beat til combined. The amount of icing sugar you add will depend upon two things. Firstly how much of the above liquids you add. The more liquid, the more icing sugar you will need. Secondly comes how you plan on using your icing. If you will be piping you will need to make sure it's firm enough to stand so may need slightly more icing sugar. This brings me onto my next point, how to add the Oreos. If you are planning on piping you will need to make sure the crumbs are small enough to pass through your nozzle. I threw mine in the blender to be on the safe side.
And finally, garnish and serve!
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