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Sunday, 30 December 2018

White chocolate Baileys New Year cupcakes

Vegan, quick & easy.

New Year's Eve is upon us and to celebrate the New year, I wanted to share my absolutely delicious & luxurious celebration cupcakes! 

 These are my quick and easy white chocolate and Bailey's cupcakes with a vanilla sponge, hidden gold sprinkles, topped with a whipped Baileys buttercream, coated in white chocolate and edible gold, rose gold and silver!
I even made some clock faces out of my vegan royal icing.
I used the dairy-free and vegan Baileys Almande. It gives a really lovely mild almond liquor flavour. 
These cupcakes are easy to make and taste divine! They even have a secret core of golden sprinkles- so pretty!
These are the perfect treat to count down to the New Year!!! 
Let's welcome 2019 with a bang.

Preparation- 10 minutes
Baking time- 18-20 minutes
Makes- Around 8-10
Level- Medium

Ingredients for the cakes
-240ml of almond milk
-1 teaspoon of apple cider vinegar
-210g of self-raising flour (You can use gluten-free)
-100g of golden caster sugar
-1/2 teaspoon of baking powder
-1/2 teaspoon of bicarbonate of soda
-60g of coconut oil (Melted)

Ingredients for the core
-Gold sprinkles (optional)

Ingredients for the buttercream
-130g of vegan butter/margarine 
-400g of icing sugar
-2 tablespoons of Baileys Almonde
-1 teaspoon of almond milk (Optional)
-Dairy-free white chocolate

To make the cupcakes
Step 1- Preheat your oven to 180 degrees c and line a cupcake tin with cupcake cases.

Step 2- In a small bowl, combine the almond milk with the apple cider vinegar and whisk until fully combined.
Set aside for 10 minutes to curdle. This creates a vegan 'buttermilk'.

Step 3- In a large mixing bowl, sift the flour, sugar, baking powder and bicarbonate of soda.
Mix well to combine.

Step 4- Add the melted coconut oil to the 'buttermilk' and whisk to combine.

Step 5- Add the wet ingredients into the dry and mix until a smooth batter.
Step 6- Fill the cases 3/4 full with the batter.
Make sure to tap the tins on the worktop to remove any air bubbles.
Step 7- Pop the cakes into the preheated oven and bake for 18-20 minutes.
You will know they are done when you put a knife or skewer in and it comes out clean and they are springy to the touch.

Step 8- Place the cupcakes on a cooling rack and allow to cool fully. 

Step 9- Once cool, core the centre and fill up with golden sprinkles (optional) then pop them into a sealed container to keep them fresh before frosting.

To make the frosting
Step 1- Cream the butter in a bowl, on high speed until creamy. I use my stand mixer with the balloon whisk attachment.

Step 2- When your butter/margarine is creamy & light in colour, add in the icing sugar and Baileys.
Whizz together until fluffy & fully combined.
Add a splash of milk if the buttercream is too thick.
Step 3- Transfer the buttercream into a piping bag fitted with a large round nozzle.

Step 4- Pipe a bulb of buttercream onto each cupcake.
Pop them into the freezer whilst you prepare the white chocolate.

Step 5- Melt and temper some dairy-free white chocolate, then dunk the bulb of frosting into the white chocolate and place aside to set.

Step 6- Optional: Paint the white chocolate with edible glitter/paints.

I also made some clock faces using my vegan royal icing.

Serve these festive cupcakes fresh or store in a sealed container in or out of the fridge, the buttercream will firm up at room temperature. 

Best eaten within a few days.


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  1. WOW these cupcakes are so pretty! Perfect for the New Year!

  2. Oh my gosh, these look so yum! Love the middle is filled! xxx

  3. These cakes look truly luxurious. Loving the gold and silver and the middle sprinkles. Yum.


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