B52 cupcakes (recipe)

a chocolate & Kahlua layer, then a yellow (cake) & Bailey’s layer, topped with Grand Manier buttercream!
Makes approx 27
 
Chocolate & Kahlua layer
1/2 c HOT water
1/2 c Kahlua
1/2 c cocoa powder
1 1/3 c + 1 tbsp all-purpose flour
1 tsp baking SODA
1/4 tsp baking POWDER
1/4 tsp salt
1/2 c unsalted butter, softened
1 c + 2 tbsp granulated sugar
2 eggs
3/4 tsp vanilla
  1. pour water & Kahlua over cocoa powder, whisk until smooth, let cool
  2. in another bowl whisk flour, baking soda, baking powder, and salt together
  3. in a third bowl cream butter and sugar together until fluffy, add eggs one at a time, beating in between, then beat in vanilla
  4. alternate adding flour mixture and cocoa mixture to the creamed butter/ sugar, starting and ending with the flour
  5. beat until just combined
 
 
Bailey’s layer
1/2 cup unsalted butter, softened
3/4 c + 1 tbsp + 1 tsp granulated sugar
1 egg
1 tsp vanilla
1 1/2 c cake flour, sifted
1 tsp baking powder
1/4 tsp salt
1/3 c milk
1/3 c Bailey’s
  1. cream butter and sugar until fluffy, beat in eggs one at a time, then the vanilla
  2. in another bowl whisk flour, baking powder and salt together
  3. alternate adding the flour mixture and the milk & Bailey’s to the butter/ sugar mixture, beat until JUST incorporated
 
 
Baking Directions
  1. preheat oven to 350
  2. fill lined cupcake tins slightly less than 1/2 full with the chocolate Kahlua batter
  3. then add the Bailey’s batter until the tin is about 3/4 full
  4. bake for approx 18 minutes, or until toothpick inserted in middle comes out clean
 
 
Grand Marnier Buttercream
1 c (2 sticks) unsalted butter, softened
6 c powdered sugar
4-6 tbsp Grand Marnier (I used 5)
  1. beat butter until creamy
  2. add 2 cups powdered sugar, beat until combined
  3. add 1 tbsp GM then beat until combined
  4. add 2 more cups powdered sugar, beat, add 1 tbsp GM, beat
  5. repeat one more time…
  6. add more Grand Marnier to reach desired taste & consistency
     
     
    matching post on 9/17!
 
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