By Francisca's Beasy Kitchen

Francisca's Best Ever Assorted Cupcakes ⓒ (Red velvet cherry van

Ingredients

12 servings

Cupcake batter:

200gbutter

softened

200gcaster sugar

3eggs

add 1 at a time

1 tablespoonvanilla extract

optional

200gplain flour

1 ½ teaspoonsbaking powder

1 Tbspmilk

For the red velvet cupcakes add:

1 x 15mlred food colour gel

tube

2 Tbspdark cocoa powder

use as much or as little as you want of the above ingredients depending on the colour you’d like to achieve

1 tspvanilla extract

For the peanut butter salted caramel cupcakes add:

1 Tbspcrunchy peanut butter

1 Tbspcaramel

1 Tbspcrunchy peanut butter

For the Bailey's coffee cupcakes add:

1 tspinstant coffee

powder

1 tspinstant coffee

powder

For the red velvet cherry vanilla cupcakes:

4 tspcherry preserve

For the peanut butter salted caramel cupcakes:

2 Tbspcaramel

Flakey salt

to taste

For the Bailey's coffee cupcakes:

45mlIrish Cream

2 Tbspcream cheese

Cupcake icing

250gsoft cream cheese

45gicing sugar

OPTIONAL (for toppings)

chopped peanuts

chocolate shavings

cherry preserve

caramel drizzle

cocoa powder

Instructions

Cupcake batter

Step 1

Start by beating together the softened butter and sugar, using an electric hand mixer or by hand, until you achieve a fluffy consistency.

MixerMix

butter200g

caster sugar200g

Step 2

Add in the eggs one by one, making sure to mix well between adding each one.

MixerMix

eggs3

Step 3

Add the vanilla extract and mix well.

MixerMix

vanilla extract1 tablespoon

Step 4

Mix the flour and baking powder together, then add to the egg mixture and fold in gently until incorporated.

Spatula

plain flour200g

baking powder1 ½ teaspoons

Step 5

Finally, add in the milk and mix well. You should have a smooth batter.

Spatula

milk1 Tbsp

Red velvet cherry vanilla cupcakes

Step 7

Into the first batch of the batter, mix in approx 1 x 15ml tube of red food colouring gel and about 2 tablespoons of dark cocoa powder. Use as much or as little as you want of the gel/cocoa powder depending on the colour you’d like to achieve.

Spatula

red food colour gel15ml

dark cocoa powder2 Tbsp

Peanut butter salted caramel cupcakes

Step 8

Into the second batch of the batter, mix in 1 tbsp of crunchy peanut butter and 1 tbsp of caramel sauce.

Spatula

crunchy peanut butter1 Tbsp

caramel1 Tbsp

Bailey's coffee cupcakes

Step 9

Into the third batch of the batter, mix in 1 tsp of powdered instant coffee.

Spatula

instant coffee1 tsp

Step 10

Line a 12 cup muffin baking tray with 12 paper cupcake cases and spoon in the different cupcake batters, making sure you keep note of which one is which.

Muffin Pan

Step 11

Place the tray in the middle of a pre-heated oven at 180 degrees celsius and bake for around 23 mins or until a skewer inserted into the middle comes out clean.

OvenHeat

Step 12

Once they are baked, place them on a cooling rack and leave to cool completely. In the meantime, start preparing your cupcake fillings.

Baking Rack

Cupcake filling

Step 13

Set aside approx 4 tsp of cherry preserve.

cherry preserve4 tsp

Step 14

In a small bowl, mix together 2 tbsp of caramel and some flakey sea salt (to taste).

caramel2 Tbsp

Flakey salt

Step 15

In another bowl, mix together the Bailey's and 2 tbsp of cream cheese.

Irish Cream45ml

cream cheese2 Tbsp

Step 16

Scoop out the top of the cupcakes using a metal shot glass or teaspoon (make sure you keep the tops as you'll be placing them back in later on).

For the red velvet cherry vanilla cupcakes

Step 17

Add in 1 tsp of cherry preserve into each red velvet cupcake and place the tops back on.

cherry preserve4 tsp

Step 18

To the first batch of icing, mix in 1 tsp of vanilla extract. Spread the icing onto the red velvet cupcakes. Top with extra cherry preserve and chocolate shavings (optional)

vanilla extract1 tsp

chocolate shavings

cherry preserve

For the peanut butter salted caramel cupcakes

Step 19

Add in equal measures of the salted caramel filling into each cupcake and place the tops back on.

caramel2 Tbsp

Flakey salt

Step 20

To the second batch of icing, mix in 1 tbsp of crunchy peanut butter. Spread this icing onto the peanut butter salted caramel cupcakes. Sprinkle chopped peanuts on top and drizzle some caramel (optional)

crunchy peanut butter1 Tbsp

chopped peanuts

caramel drizzle

For the Bailey's coffee cupcakes

Step 21

Add in equal measures of the Bailey's filling into each cupcake and place the tops back on.

Irish Cream45ml

cream cheese2 Tbsp

Step 22

To the third batch of icing, mix in 1 tsp of powdered instant coffee. Spread the icing onto the Bailey's coffee cupcakes and powder on some cocoa powder or hot chocolate powder.

instant coffee1 tsp

cocoa powder

Cupcake icing

Step 23

Make the icing by mixing together the cream cheese and the icing sugar. Add more icing sugar if you prefer it to be sweeter. Then, divide the icing into 3 equal parts.

MixerMix

soft cream cheese250g

icing sugar45g