Guinness Cupcakes With Bailey's Frosting Recipe - Food.com (2024)

FAQs

How do you fill and ice cupcakes? ›

Keeping the knife at an angle, cut a circle around the center of the cupcake. Lift out the cake cone that you have just cut. Repeat this for all of the cupcakes. As with the other method, once all of the cupcakes have been hollowed, pipe in your favorite filling and top with your favorite frosting.

"Baking fluffy, moist cupcakes is all about creating air bubbles in your batter that expand in the oven," she says. "If you overmix your batter, you collapse those bubbles and end up with a brick-like cake." Always mix at a low speed to avoid this, stopping just as all ingredients blend.

Always begin by scraping the frosting into a mixing bowl and stirring vigorously or mixing with a mixer until smooth and creamy. This simple step of incorporating air into a can of dense store-bought frosting will make it fluffy and enhance the flavor.

If you want to take it to the next level, fold in some freshly whipped cream (whipped cream from a canister will turn to liquid, so make sure you whip the cream yourself) for an ultra delicate texture. If you want to add a little bit of tanginess and creaminess, whip in some softened cream cheese.

Starting at the outside edge of the cupcake, pipe frosting in a swirl with the tip about 1/4" to 1/2" above the cupcake, exerting even pressure on the bag continuously. Finish the swirl in the center of the cupcake by removing pressure and lifting up the tip slightly as you near the center.

You can use a ziplock sandwich bag or a freezer bag to make a makeshift piping bag. You don't even need an icing tip to do this either. You can pipe all kinds of designs using ziplock bags though and it's fun to play around with.

Unfrosted cupcakes will stay fresh for two days without refrigeration. However, if you plan to cover the cupcakes with frosting that requires refrigeration, you should wait to frost them until you are ready to serve them—within two days.

To frost, scoop a large dollop of the frosting and place it on top of a cupcake. With an offset metal spatula, spread the frosting in a thick layer in one direction, smoothing with the spatula. Use the tip of the spatula to create a swirl in the frosting or flip the tip of the spatula to make a peak.

Place your cupcakes into a preheated 400 degree F oven, no matter what temperature the recipe calls for. Most cupcake recipes suggest 350-375 degrees F, which results in a flat top. When you increase the temperature, the edges of the cupcakes will solidify first, allowing the center to rise, creating a domed top.

How to stop cupcakes from doming? ›

Here's an easy way to fix domed or uneven cupcake tops: Right out of the oven, while the cupcakes are still in the pan, layer on a sheet of parchment paper then cover with a cutting board. Remove after 2-3 minutes and you'll have perfect even and flat cupcakes!

Fill your cupcake cases 2/3 full – around 3 tablespoons – or one decent ice scream scoop. Avoid filling your cupcake cases with too much batter as they will not bake properly and might overflow when they rise.