Irish Liqueur and Tropical Cakes
(1 vote)
(1 vote)
Difficulty:
easy
Difficulty
Preparation:
1 hr 30 min.
Preparation
Ingredients
for
24
- For the Bailey's muffins
- 5 ozs Dark chocolate (60% cocoa solids)
- ⅔ cup butter
- ¼ cup Bailey's Irish cream
- 1 cup caster sugar
- 2 cups self-rising flour
- ½ cup cocoa powder
- 2 eggs (beaten)
- ½ cup milk
- For the topping
- ⅞ cup cream (48% fat)
- 7 ozs Dark chocolate (60% cocoa solids)
- To decorate
- 1 cup grated Chocolate (plain)
- 1 cup Shredded coconut
- 1 ¼ cups powdered sugar
- 1 Tbsp hot water
- For the coconut liqueur muffins
- 1 ¾ cups all-purpose flour
- 2 tsps Baking powder
- ½ tsp baking soda
- ¾ cup Shredded coconut
- 1 egg
- ⅔ cup sugar
- ⅜ cup sunflower oil
- 1 cup plain Yogurt (or coconut yogurt)
- 2 Tbsps Coconut liqueur
Preparation steps
1.
For the Bailey's muffins: heat the oven to 160°C (140° fan) 325°F gas 3. Place paper cases in a 12 hole muffin tin.
2.
Melt the chocolate and butter in a large heatproof bowl over a pan of simmering (not boiling) water. Remove from the heat and stir in the liqueur and sugar, until the sugar has dissolved. Allow to cool slightly.
3.
Sift the flour and cocoa into the chocolate mixture and stir until blended. Beat in the eggs and milk until smooth.
4.
Spoon into the paper cases and bake for 20-25 minutes until firm and risen. Cool in the tins for 5 minutes, then place on a wire rack to cool completely.
5.
For the topping: heat the cream in a pan and bring to a boil. Immediately remove from the heat and pour over the chocolate. Stir until the chocolate has melted, then allow to cool and thicken.
6.
Spread the topping on the cakes and sprinkle with grated chocolate.
7.
For the coconut liqueur muffins: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole muffin tin.
8.
Sift the flour, baking powder and bicarbonate of soda into a mixing bowl. Stir in the coconut.
9.
Lightly whisk together the egg, sugar, oil, yoghurt and liqueur.
10.
Gently stir into the flour mixture until just combined.
11.
Spoon into the paper cases and bake for 25 minutes until golden and risen. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
12.
To decorate: toast the coconut until golden in a dry frying pan over a low heat. Set aside to cool.
13.
Sift the icing sugar into a bowl and gradually stir in the hot water until the mixture is the consistency of thin cream.
14.
Spread a thin layer on top of each cake, allowing it to run down the sides and immediately sprinkle with coconut. Leave to set.
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