With only 7 days left to go until Christmas, there’s no better time to head into the kitchen and start baking. Whether you’ve got family parties coming up, relatives popping by or just fancy whipping up something tasty and sweet to get you in the festive spirit, I thought I’d come up with a recipe that can be altered for all members of the family – ‘kids from one to eighty two’.
This is a recipe I adapted from a simple vanilla cupcake mix, and built up into something boozy, fun and definitely festive, that’s so easy to make it’s the perfect Christmas party snack.
There’s an alternative option for children listed within the recipe, but for the grown ups there’s a little liquor treat hidden within each cupcake that is guaranteed to liven up any seasonal table!
To make these boozy Baileys cupcakes, you will need:
- 1 box of Tesco Vanilla Cupcake mix
- 1 Medium Egg
- 60ml of Baileys Irish Cream
- 30ml of milk
- 1 teaspoon of nutmeg
- 1 teaspoon of ginger
- 1 pinch of orange/clementine zest
And to make the goofy little reindeers on top, you will need:
- 1 pack of the provided cupcake icing sugar
- 30ml of Baileys Irish Cream
- 80g of softened butter
- A handful of pretzel sticks
- Yoghurt coated almonds, peanuts or raisins
- Red and Black icing tubes
- A handful of Malteasers
In the simplest terms, if you want to make the non-alcoholic version of these goofy reindeer cupcakes, then avoid the steps involving the Baileys and simply skip ahead to the decoration stage!
For Baileys Buns
- Preheat your oven to 160 fan, or Gas Mark 5.
- After measuring out all of your ingredients, combine your butter and dry cupcake mix in a large bowl until stiff and crumbly.
- Add in your egg and milk to form a smooth mixture.
- Pour in the Baileys (adding as much or as little as you like for your preferred taste) and blend.
- Then, grate in your clementine zest, nutmeg and ginger for a little touch of festive spice.
- Spoon your mixture into 9 medium cupcake cases, or 6 large and 3 mini cupcakes cases to cater for all the family!
- Bake for around 15 – 18 minutes until firm and risen.
- Leave to cool for half an hour – this gives you time to start the washing up (or in my case, have a good cup of tea!)
To create your reindeer
- Mix together your icing and butter until it forms a stiff buttercream icing
- Gradually add in your Baileys to the mixture, blending well after each addition, until the icing has turned a pale brown colour.
- Pop into an icing bag, and starting from the middle, pipe a large swirl rising upwards from the top of your cupcake.
- Snap off two small sticks of pretzel, roughly an inch and a half in size, and pop one in each side of your icing swirl to look like antlers. If your icing is a little soft, use longer lengths of pretzel to stick them into the cupcake instead to hold them in place.
- Using a black icing tube or gel, draw small blobs at the bottom of two oval shaped yoghurt covered nuts or raisins. Stick these between the antlers, as close as you prefer, to make eyes for your reindeer faces.
- Finally, cut in half a handful of Malteasers, and use a blob of white icing to create a dot of shine on them, before sticking them beneath the eyes to make a round reindeer nose!
- For one extra special reindeer, spread some red icing over the Malteaser half to make a shiny Rudolf nose!
For cupcakes as unhealthy as they are adorable, these were incredibly easy to make and look so effective as Santa’s loyal helpers. The Baileys works so well in both the icing and the sponge mixture, it’s a boozy mixture you won’t be able to resist, and adds a little mouthful of sweetness to everyones favourite cupcake recipe!
I hope everyone is enjoying their own Christmas baking adventures this festive season, and has had a lovely weekend!