At the age of 16 I thought a Bailey’s on ice was the height of sophistication, probably because it was the only thing we were permitted to drink in our school JCR on Saturday nights. I would still quite happily knock back a glass or two if it wasn’t for Bailey’s adverts, which have associated the drink with rather cringe girls nights out at grotty local pubs. So, I’ve gone upmarket and purchased Mozart Gold, a chocolate, classier version of my old time favourite. After perusing their website I stumbled across their recipe section, so decided to give their cupcake recipe a bash. It requires half a bottle of the stuff so it’s a fairly extravagant muffin but it tastes boozy, chocolaty and delicious.
Makes about 14 muffins
- 250ml Mozart Gold
- 250g plain flour
- 155g caster sugar
- 1 tsp baking powder
- 2 eggs
- 55g butter/margarine
- 60g chocolate drops
- Preheat the oven to 180C/160C fan/gas 4.
- Line a cupcake tin with cases.
- Bung all the ingredients, apart from the chocolate drops, into a bowl and mix well until combined.
- Stir in the chocolate drops.
- Fill the cupcake cases with mixture and bake for 15-20 minutes until risen and a skewer comes out clean.