You can replace the Baileys Red Velvet Cupcake Liqueur with the standard Baileys Irish Cream or even make your own!

I like the vanilla and Baileys flavour combo in these cupcakes, but you can also give them a chocolate twist. Try adding cocoa powder - 1 ½ tablespoon to your cupcake batter and 1 tablespoon to your frosting. After the gelatin has dissolved, stir well and add the Baileys Red Velvet Cupcake. Stir again to combine, then add the sugar and the food coloring and stir until completely dissolved. Step 3: Chill the Shots and Frosting

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And then when at a liquor store recently I saw a Baileys Red Velvet Cupcake flavor. As I love Baileys and my wife loves a good red velvet cupcake, I figured it was worth a shot. We weren't disappointed as it tastes like a cupcake in a glass. For creamy frosting, first beat your butter until it’s pale, light and fluffy. This could take several minutes with an electric mixer and longer by hand. Place shot glasses on a small tray or cookie sheet and fill the shot glasses with the gelatin mixture. Move the tray to the the refrigerator and chill for at least 3 hours. Place the bag of frosting in the refrigerator, as well. Step 4: Frost and Serve Cream cheese – this is for the frosting, which is a sweet cream cheese frosting that’s easy to whip up. They’re also great around the Christmas holiday season. Bailey’s is always a hit amongst my friends and family for sweet gifts, festive entertaining and the perfect dessert to share. 🥘 Ingredients

For over a year now I have been sharing some of my favorite cupcake recipes with the world. In that time I was asked why I keep making the red velvet cupcakes over and over again, so I thought I would take a moment to explain. Frost Before Serving –Always wait until just before serving to frost your shots. More Jello Shot Recipes These Irish cream cupcakes look cute with a simple white chocolate drizzle, but you can also drizzle over a different type of melted chocolate, such as milk, dark or even ruby.

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Then beat on high speed for 3-5 minutes. Add the Baileys Red Velvet and mix on low speed until mixed in, then beat on high speed for an additional minute. They come out perfectly rich and cake like-not dry at all! Now it’s time to add your frosting of choice. As I made homemade cupcakes, I thought I’d take the extra step to make homemade cream cheese frosting as well. You can also use other Irish cream liqueur brands or even different flavours of Bailey’s, such as strawberries & cream or birthday cake. Hand-made cupcakes just don’t get any better than those from Baileys. A mouth-watering blend of rich, velvety chocolate and creamy, velvety cheesecake, the Irish cream liqueur is the perfect pairing for classic red velvet cupcakes. A red velvet cupcake with Bailey’s cream cheese frosting takes the classic cake to another level, with the Bailey’s taking on an even richer flavour and a hint of red colour. Unsalted butter– it’s easiest to work with the butter at room temperature, so be sure to take it out of the refrigerator in advance.

Since she was just moving into her new apartment yesterday, I thought I’d make her some yummy Baileys Red Velvet Cupcakes to celebrate her big move! Put the butter in the mixing bowl (or use an electric hand mixer). Beat on medium speed until fluffy. Add the sugar and beat on medium speed until well blended. In a small bowl, mix together the apple cider vinegar and baking soda until dissolved. Add to the batter and mix in on low speed, until fully incorporated.Another topping option is to dust them with cocoa powder. I find this looks really nice if you’ve used a round piping nozzle (like the Wilton 2A). Gluten-free option It only takes a few simple ingredients to make these delicious shots. You’ll find them all easily at your local grocery store.

This recipe is a red velvet cupcake with Bailey’s Irish Cream liqueur. This recipe is a Bailey’s Red Velvet Cupcake with Bailey’s Irish Cream. We have lightened up the traditional red velvet cupcakes with a dash of Bailey’s Irish Cream. Red velvet cupcakes are a cupcake that first appeared in a recipe in the February 8, 2006 edition of “Food & Wine”.Hint: You can find the frosting in the baking aisle at the grocery store. It comes in a box and is already in a piping bag with a tip. PIN IT!! Storage To maximize the shelf life of cupcakes, place them in a covered airtight container or cover with plastic wrap to prevent them from drying out. The characteristic aroma of Red Velvet Cupcake is added to the Irish cream and you get the taste of cupcake in a glass. After buying a bottle and drinking a few glasses with ice, I started thinking about what I could do with it. So I found this recipe for Bailey’s Red Velvet Cupcakes. These cupcakes are perfect for Valentine’s Day or an adult Christmas party. Yay for drunken red cupcakes! If you can’t find Bailey’s Red Velvet Cupcake Liqueur, you can also use the original or the chocolate-flavored liqueur, which is also very delicious in this recipe. How to make Baileys Red Velvet Cupcakes img source: baileys.com Let the Gelatin Bloom –It’s important that you let the gelatin bloom so it can fully activate. Don’t just stir it into the water.