As a baker there are times when you just feel the need to bake something. No holiday or special occasion on the calendar. You bake just because. The mood struck and as if on auto-pilot I made my way downstairs and preheated the oven. I have several pans that haven’t been used and I went the eeny-meeny-minie-mo route and picked the 3D cupcake molds.
For the recipe I went straight to Vintage Cakes by Julie Richardson. This is the book the Cake Slice Bakers used last year. I came in part way through the year and there were still lots of tasty delights I hadn’t tried. One of the recipes that I have been drooling over was The Pink Cake. After scanning the ingredients I knew it was on. My next step was to pick a movie to keep me company in the kitchen. Once again it was “It’s Complicated”, starring Meryl Streep and Alec Baldwin. I was all set.
For the batter I used semi sweet chocolate instead of unsweetened. I had a huge sweet tooth that day. The other delicious addition was to make a chocolate glaze with Baileys Irish Coffee Creamer and Guittard Chocolate. I know right!
After filling the 3D cupcake pan there was still lots of batter left. Mini bundt pans and regular cupcakes to the rescue! The giant cupcakes were frosted with Vanilla Buttercream and garnished with sprinkles. The mini bundts and smaller cupcakes were doused with Baileys Irish Creamer Glaze. Yum, yum, yum!!!
Baileys Irish Coffee Creamer Glaze
12 oz Guittard Chocolate Chips
½ cup heavy cream
½ cup Bailey’s Irish Creamer
Place the chocolate in a medium bowl. Place the chocolate into a medium bowl. Heat the cream and Bailey’s Irish Creamer until small bubble form around the edges and it just starts to boil. Baileys Irish Creamer until small bubble form around the edges. Remove from heat and pour over the chocolate, whisking until smooth. Spoon or pour over the cupcakes and mini bundts.
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