Baileys / cupcake / easy to make

Over My Head and Covered in Sugar

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My sister got married this past weekend in scenic Lake George, New York, an occasion for which I made 220 boozy cupcakes of two varieties.  When she’d asked me, a year ago, to bake for her wedding, I thought it was a terrific idea and didn’t bother to consider how wildly unqualified I was to make cupcakes on this grand of a scale.

So this weekend I found myself in the kitchen of her venue, wrestling with a restaurant-grade stand mixer, terrified that I would ruin these cupcakes (and hence, I’m pretty sure, the entire wedding), and covering basically everything and mostly myself in powdered sugar.  See picture for evidence.

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While my cupcakes were clearly made with more love than finesse, I think they turned out pretty ok.  (Time was on my side as they were only presented three hours into the open bar reception.)
I made two types, a “bride” cupcake consisting of champagne cake with strawberry frosting and a “groom” cupcake that was Guiness and chocolate topped with Bailey’s buttercream.  The frosting alone took nine POUNDS of butter (roughly the same number of pounds I gained sampling frosting and then eating celebratory buffalo wings at the wedding after-party).

Making buttercream special:

Buttercream frosting consists, most basically, of butter and confectioners sugar.  The exact ratio of those two ingredients depends on the kind of frosting you’d like: the more sugar, the stiffer the frosting.  If you’re spreading the frosting with a knife, it should be a little more buttery, but if you’re piping it, a little stiffer is better.  If you’re leaving you’re buttercream plain, you may want to add one teaspoon of vanilla per quarter pound of butter.  Otherwise, add 2-3 tablespoons of booze, pureed fruit, etc. to flavor it.

Strawberry Buttercream:

sliced strawberries
½ pound butter
4 ½ – 5 ½ cups confectioners sugar

Puree strawberries in a food processor.  Sift confectioners sugar to remove clumps. Cream butter and ¼ cup of the strawberry puree.  (As it’s hard to puree just ¼ cup of strawberries, I recommend pureeing your whole pint and then just adding the leftovers to a delicious smoothie.)  Add sugar one cup at a time until you reach the desired consistency.

Bailey’s Buttercream:

Bailey’s Irish Cream
½ pound butter
4 ½ – 5 ½ cups confectioners sugar

Follow the steps above, adding Bailey’s instead of the strawberry puree.  Add to your favorite cupcake or consume straight from the bowl.

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2 thoughts on “Over My Head and Covered in Sugar

  1. Great combinations on your cupcakes! These are some of our favorites for baking with booze. 🙂 Cute pic of you post baking…I’m usually in a t-shirt and not so fancy!

  2. the cupcakes were the absolute best, thank you thank you THANK YOU. you’re my hero. I love you so hard. xoxo LMN

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