Drunken Monkey Cupcakes

Remember the super simple technique I wrote about yesterday to make filled cupcakes? You can finally put it to good, over indulgent use. These cupcakes are a mix and match of an old but favorite cupcake recipe with spiked cream and reliable ganache.  I love cupcake recipes that do not use butter – they remain really soft and have a longer shelf life. Of course, the crumb is incomparable but if I were to pick, I lean towards butter-free. Not that I don’t love butter – there’s no pound cake I don’t love but when it comes to dainty cupcakes, I prefer pillowy soft texture – it makes for a great bite. Believe me.

The method is pretty straightforward. Because there’s no butter, there’s no creaming and no chance of the ever looming threat of over beating. These are fuss-free and thank god for that. We could all do with some fuss free cupcakes in our lives. The only danger they posses is of you making them for any and every occasion. But with this super simple technique, you can mix it up and no one has to know. They do have a sizeable amount of Baileys liquor so they aren’t kid friendly but of course you could just leave it out and call them not-so-drunken-monkey cupcakes. If you don’t have Baileys on hand, dark rum or whiskey is an equally enticing option. I wouldn’t say no to some Malibu either. Just know that some people (looking at you, dad) can eat up to 5 in one sitting. So it’s good to have these on hand. Always.

Drunken Monkey Cupcakes

For the cupcakes:

Yields: 24 (although the recipe says 12)

Source: Joy of Baking

1 cup (120 g) flour

1 cup (200 g) caster sugar

1/3rd cup (35 g) unsweetened cocoa powder (I used Cadbury’s)

3/4th tsp baking powder

3/4th tsp baking soda

1 egg

1 ripe banana, mashed lightly with a fork

1/2 cup warm water

1/4 cup milk

1/4 cup unflavored oil (vegetable oil works just fine)

1. Pre-heat the oven to 180 deg C. Line a cupcake tin with cupcake liners and place on a cookie tray lined with a silicon baking mat.

2. In a large bowl, add all the dry ingredients like sugar, cocoa powder, flour, baking powder and soda. Whisk lightly to combine.

3. In another bowl, add remaining wet ingredients like egg, mashed banana, water, milk and oil. Make a well in the center of the dry ingredients and pour wet ingredients and fold in with a spatula till combined. The batter is quite thin.

4. Pour into a measuring jug and pour into cupcake liners. Bake for 20 – 25 minutes till a skewer inserted comes clean. Let them cool completely.

For Baileys Cream:

Source: The Vanilla Bean original

400 ml heavy cream

4 – 6 tbs icing sugar

2 tbs Baileys

1. In the bowl of a stand mixer with the whisk attachment fitted, add cream and beat on high speed while adding icing sugar. Continue to beat till stiff peaks form.

2. Gently fold in 2 tbs of Baileys liquor. Refrigerate till using.

For Baileys Ganache:

Source: The Vanilla Bean original

300 g  dark chocolate (I used 53% chocolate callets – if you’re using a bar chop finely before using)

200 ml Amul fresh cream (single cream)

2 tbs Baileys

1. In a small saucepan, heat the cream on low heat till it comes to a boil. Immediately pour over chopped chocolate and let it sit for 2 minutes. Then, whisk gently to combine. Keep whisking till its smooth and shiny. When the ganache has cooled, add Baileys and whisk again to combine.

To assemble:

1. Use cooled cupcakes and fill using this simple technique with the Baileys cream.

2. Finally, frost the cupcake tops with ganache and refrigerate for 30 minutes to set.

photo 2(1)


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