With the baby starts settling into a routine, I am also starting to get enough sleep lately – yups, no more brutal nights of waking up for feed spurs and occasional cries. There’re still a few hiccups here and there that puts her off her routine, but nothing we can’t handle. So these past few days, we’re sticking to the routines. And here I am flooding my blog with new postings, cooking lunch/dinner or both, taking photos again and actually getting out for some air and a bit of shopping. Phew! I needed that…..
A few days ago I experimented with margarita in cupcakes, with recipe that actually works from VCTOTW (*thank you*). I love it - a note to myself to sneak in a few more shots of liquor next time.
This afternoon, I managed to whip up a different version of cuptail, the one with Baileys around lunch time. Mind you my lunch was a bowl of instant noodle cooked in a microwave. I fed myself in a run while standing in the kitchen, warming up baby’s milk, sifting flour and trying to wake myself up with a cup of strong coffee. As far as I’m concerned, my day hasn’t started until I have my cup of coffee. A little bit fussy about the brand of coffee. I would be very happy with Illy brand or Douwe Egbert – and both are unavailable here.
BAILEYS CUPCAKES RECIPE
source from “Tasty Food – Take them to work cupcakes”
* 1 1/2 cups all-purpose flour – sifted
* 1/2 cup unsalted butter ( I use veg. oil)
* 1 cup caster sugar
* 2 eggs
* 1 teaspoon vanilla extract
* 4 teaspoons Baileys Irish Cream
* 1 teaspoon baking powder
* 1/2 tsp baking soda
* 1/4 cup milk
* 8oz cold cream cheese
* 5 tbsp butter, room temperature
* 1 tsp vanilla extract
* 2 tsp Baileys Irish Cream
* 2 tsp brewed coffee, cooled
* 1/2 tsp cocoa powder
* 2 1/2 cups powdered sugar
1.) Preheat oven to 350 F and prepare a 12 pcs muffin pan
2.) Cream the butter and sugar until light and fluffy.
3.) Add the eggs, one at a time, beating well after each addition.
4.) Beat in the vanilla extract and Baileys
5.) Add flour & baking soda to egg/butter mixture
6.) Add milk and beat on low speed until all ingredients are combined.
Bake for about 18-20 minutes
Remove from oven and place on a wire rack to cool.
Once the cupcakes have completely cooled decorate it with Baileys Frosting.