Fairy cakes with Baileys® Irish cream and chocolate chips

    1 hour

    Been trying to think of ways to use up all the bottles of Baileys® I have been given as presents - so came up with these!


    West Midlands, England, UK
    7 people made this

    Makes: 24 cupcakes

    • 225g golden caster sugar
    • 225g margarine, at room temperature
    • 1 to 2 teaspoons vanilla extract
    • 3 medium eggs, at room temperature
    • 225g self raising flour, sifted
    • 1/2 to 1 teaspoon ground nutmeg
    • 3 tablespoons Baileys® Irish cream (at room temperature)
    • 150 to 200g milk chocolate chips

    Prep:20min  ›  Cook:40min  ›  Ready in:1hr 

    1. Preheat the oven to 180 C / 160 C fan / Gas 4. Line two 12-hole muffin tins with paper cases.
    2. Beat sugar and margarine together in a large bowl until really light and creamy. Beat in vanilla extract followed by the eggs, one at a time.
    3. Sift the flour and nutmeg together then add to the butter mixture. Gently mix in the Baileys® and the chocolate chips until smooth - be careful not to over mix! Divide mixture equally between paper cases, filling only to half way to ensure a good rise; tap tin gently on counter top to get rid of any air bubbles.
    4. Bake one tray at a time in the preheated oven on the middle shelf for 18 to 20 minutes until a skewer inserted into the centre of a cake comes out clean. Remove from the oven and leave to cool in tin for about 10 minutes. Cook the second tray. When cooled, remove gently and cool completely on a wire rack. Enjoy!


    I actually made this using my Kenwood mixer, Let me know if anyone has any problems with this recipe on debsmth9@hotmail.com. Thanks

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