White chocolate Baileys New Year cupcakes

Vegan, quick & easy.

New Year’s Eve is upon us and to celebrate the New year, I wanted to share my absolutely delicious & luxurious celebration cupcakes! 

 These are my quick and easy white chocolate and Bailey’s cupcakes with a vanilla sponge, hidden gold sprinkles, topped with a whipped Baileys buttercream, coated in white chocolate and edible gold, rose gold and silver!

I even made some clock faces out of my vegan royal icing.

I used the dairy-free and vegan Baileys Almande. It gives a really lovely mild almond liquor flavour. 

These cupcakes are easy to make and taste divine! They even have a secret core of golden sprinkles- so pretty!

These are the perfect treat to count down to the New Year!!! 

Let’s welcome 2019 with a bang.

Preparation- 10 minutes

Baking time- 18-20 minutes

Makes- Around 8-10

Level- Medium

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Ingredients for the cakes

-240ml of almond milk

-1 teaspoon of apple cider vinegar

-210g of self-raising flour (You can use gluten-free)

-100g of golden caster sugar

-1/2 teaspoon of baking powder

-1/2 teaspoon of bicarbonate of soda

-60g of coconut oil (Melted)

Ingredients for the core

–Gold sprinkles (optional)

Ingredients for the buttercream

-130g of vegan butter/margarine 

-400g of icing sugar

-2 tablespoons of Baileys Almonde

-1 teaspoon of almond milk (Optional)

+

-Dairy-free white chocolate

–Edible gold paint

–Royal icing

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To make the cupcakes

Step 1- Preheat your oven to 180 degrees c and line a cupcake tin with cupcake cases.

Step 2- In a small bowl, combine the almond milk with the apple cider vinegar and whisk until fully combined.

Set aside for 10 minutes to curdle. This creates a vegan ‘buttermilk’.

Step 3- In a large mixing bowl, sift the flour, sugar, baking powder and bicarbonate of soda.

Mix well to combine.

Step 4- Add the melted coconut oil to the ‘buttermilk’ and whisk to combine.

Step 5- Add the wet ingredients into the dry and mix until a smooth batter.

Step 6- Fill the cases 3/4 full with the batter.

Make sure to tap the tins on the worktop to remove any air bubbles.

Step 7- Pop the cakes into the preheated oven and bake for 18-20 minutes.

You will know they are done when you put a knife or skewer in and it comes out clean and they are springy to the touch.

Step 8- Place the cupcakes on a cooling rack and allow to cool fully. 

Step 9- Once cool, core the centre and fill up with golden sprinkles (optional) then pop them into a sealed container to keep them fresh before frosting.

To make the frosting

Step 1- Cream the butter in a bowl, on high speed until creamy. I use my stand mixer with the balloon whisk attachment.

Step 2- When your butter/margarine is creamy & light in colour, add in the icing sugar and Baileys.

Whizz together until fluffy & fully combined.

Add a splash of milk if the buttercream is too thick.

Step 3- Transfer the buttercream into a piping bag fitted with a large round nozzle.

Step 4- Pipe a bulb of buttercream onto each cupcake.

Pop them into the freezer whilst you prepare the white chocolate.

Step 5- Melt and temper some dairy-free white chocolate, then dunk the bulb of frosting into the white chocolate and place aside to set.

Step 6- Optional: Paint the white chocolate with edible glitter/paints.

I also made some clock faces using my vegan royal icing.

Serve these festive cupcakes fresh or store in a sealed container in or out of the fridge, the buttercream will firm up at room temperature. 

Best eaten within a few days.

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