For the Yellow Cupcakes:
2 cups cake flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
8 Tablespoons (1 stick) unsalted butter, softened
1 cup granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
1 cup well-shaken buttermilk
For the Bailey's Buttercream:
8 Tablespoons (1 stick) unsalted butter softened
3 1/2 cups confectioners' sugar, sifted through a strainer
1/4 cup plus 2 Tablespoons Bailey's Irish Cream
For the Soaking Liquid:(optional)
3/4 to 1 cup Kahlua or other coffee flavored liqueur
PLAN OF ATTACK:
Make the Cupcakes:
Place a baking rack in the center of the oven and preheat the oven to 350 degrees. Line a rimmed sheet pan with parchment. Remove the rings and lids from the number of jars you want to use, set those aside, and place the jars on the baking sheet. Spray the bottoms with cooking spray and set aside.
Place a strainer over a medium-size mixing bowl and sift together the cake flour, baking powder, baking soda and salt. Set aside.
In another medium-size mixing bowl, with an electric mixer on medium-high speed, beat the butter and sugar until light and fluffy. Scrape down the sides of the bowl and add the eggs and vanilla, beating until well-combined. Add the flour mixture and the buttermilk, beating on low speed, mixing just until all of the dry ingredients are completely incorporated, scraping down the sides of the bowl as needed.
Fill each prepared jar with batter no more than half way. (Any extra batter can be baked in a standard size muffin pan lined with paper liners.) Bake, rotating the pan halfway through, until the pos are springy to the touch ( be careful of the hot glass!) and a tester inserted in the center comes out clean, about 25-30 minutes. Cool completely before frosting.
Make the Buttercream:
In another medium-size mixing bowl, with an electric mixer on medium-high speed, beat the butter until light and fluffy. Scrape down the sides of the bowl, reduce the speed to medium, and add half o the confectioners' sugar, Bailey's and salt, beating to incorporate. Add the rest of the confectioners' sugar, and beat on medium high speed for 2-3 minutes until very smooth and creamy, scraping down th sides of the bowl as needed.
If using, slowly spoon 1 -1 1/2 Tablespoons of Kahlua over the top of each cupcake. Let them sit for 10 minutes to allow the Kahlua to be absorbed.
Using an ice cream scoop, scoop frosting on top of the cake. Using a knife or spoon, smooth out the frosting just up to the top of the jar, removing any extra. Alternatively, you can use a piping bag or ziploc bag snipped a 1/2 inch at one corner and filled with frosting to pipe it on top
. Place the lids on and then seal shut with the rings. Refrigerate until ready to ship for up to a week.
Makes about 9 jars or 24 regular size cupcakes. YUM! Lessons Learned:
1. I use Kerr wide mouth half-pint canning jars. They come 12 to a case. If you have a True Value hardware store nearby, these can be ordered online, and delivered to the store for pick-up free of charge.
2. Spray the bottoms of the jars with cooking spray.
3. Don't fill the jars any more than 1/2 way up, or you'll have no room for the frosting.
4. If you only want to make a few in the jars, bake the rest of the batter in regular lined muffin tins.
5. Place the jars on a rimmed parchment lined sheet pan to bake. The jars will most likely slide around on the pan when they go in and out of the oven, so the rim will protect them. And use both hands to lift the pan which will be heavy.
6. They will take longer to bake in the glass jars, maybe 10 minutes more. The best way to test for doneness is with a toothpick in the center that should come out clean, and by a cake that springs back when lightly pressed, careful of the hot glass!)