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BN Cuisine with Chef Fregz: The Baileys Cuppa…Cake



Salut a Touts! How are you guys doing?

2 weeks ago or so when I posted my Thai Fried Rice recipe, I was going through the comments you guys mentioned that you wanted more “oven recipes” and baked goods. It was sign from God. It was the push I needed to finally do a proper baked post. You see, I hate baking, I really do. I don’t have the patience for measuring and creaming butter. Who really has time for that? Well, Cheesecake Factory, Licious Desserts, and my friend Tolu of Cookie Jar clearly have time for that and are paying school fees from there. So, for the sake of BN Cuisine I overcame my fears and irritations….

Baileys… where do I start? To be honest I am not one of those “Oh Baileys on the rocks si vous plait!” I usually like it in something…Hot Chocolate, Cheesecake, frozen hot chocolate and of course Ice cream. However, I thought why haven’t I had it in a cupcake? My personal bite of heaven?

Google is always a friend and I was informed that this idea I had was actually kinda old school. However, the same way I just found out, someone here to will just find out and keep it stepping to the supermarket, flour up their kitchen and allow the cupcake flow!

I PROMISE you this is pretty easy to do. However, for a “novice” like me you may find it somewhat time consuming but the results are worth it in the end. You would need a mixer for this project. If you don’t have or can’t get one, don’t fret. Just pick a good hand mixer and you’re good to go.

I highly recommend you have a spatula on standby. You can use this to scrape the  sides of the bowl or whatever you need to transfer. A piping bag is key also; but if you don’t have one you can cut a left or right corner tip of Ziploc bag and treat it like a piping bag or just ask a friend that runs a bakery or cake business to give you a few disposable bags.

I used a real vanilla bean in this recipe – a whole one with some butterscotch and conduced milk flavouring. You can get vanilla pods from L’epicerie and La Pointe, Victoria Island in Lagos retails for between 990 to 1500 for two sticks. Yes, fresh vanilla bean is a pricey product worldwide! It is however worth every Kobo! Finally, you need a scale and or measuring cups. Where you do not have either one, just Google conversions.

If you have on hand any of the flavoured Baileys even better! Biscotti, caramel or even the coffee one would be a dream. I adjusted the recipe because I found it slightly dry and opted to bake the cakes at a lower temperature as my oven was on some steroids when I tried it.

So let’s check out the recipe is below. This makes an average of 20 cupcakes.

What You Need
2 1/2 cups flour sifted
3 tsp baking powder
1/2 tsp salt
2 tsp cocoa powder (optional if you want a white cake)
1/2 tsp cinnamon
1 1/2 cups granulated sugar
180g or 3/4 of a cup plus 1/4 cup unsalted butter, softened (at room temperature)
2 whole eggs plus 2 egg whites, at room temperature
1/2 cup Bailey’s Irish Cream
One vanilla bean seed scraped out or 2 tsp good vanilla extract
1 tsp butterscotch essence
1/2 tsp condensed milk essence

For the Bailey’s buttercream:
1 cup/227g unsalted butter
4 cups/500g icing sugar
4 tbsp Bailey’s Irish Cream

How To

You want to start by preheating your oven to 350F degrees or 170-175C. While that is happening, line your cupcake tins with cupcake liners and set aside.

Into a large bowl, sift together flour, baking powder, salt, and cinnamon and cocoa and keep to one corner. Do not add the sugar here. I was feeling smart and made the mistake guys… had to start all over again.

In the bowl of an electric mixer or in a bowl with your hand electric mixer, cream together sugar and butter until light and fluffy, about 3-5 minutes. You start out on a low speed to mix it the sugar in, then move to a high speed for it to cream properly.

Add eggs and egg whites one at a time, beating on low between each addition. Add vanilla, then the flour slowly in 3 additions, alternating with Baileys, starting and ending with flour.

With an ice-cream scoop fill cupcake liners about two-thirds full and bake for 15 minutes, or until a toothpick comes out clean after you place it in the middle of one cupcake. Allow to cool in pan for 5 minutes, then transfer to a wire rack to cool completely. If you don’t have an ice cream scoop, like me,  just use a regular spoon.  A scoop, however,  gives a rather precise measurement.


While the cakes are baking start making the frosting.

For the frosting, beat butter in an electric mixer until light and fluffy. Add powdered sugar 1/2 cup at a time, until completely mixed. Do it at a low speed first so the sugar doesn’t powder up the whole place. Add the Bailey’s and beat until well combined.


Before you frost, poke holes in the tops of the cupcakes and brush some Baileys on each before frosting for that extra assurance that it’s a Baileys cake. Then put the icing/frosting you’ve made into a piping bag fit with a large tip that has spiky ends.

Again if you don’t have all these things just use the Ziploc bag idea or use a spoon or palette knife to spread the icing on the cake. To decorate go for shaved or grated chocolate (I used dark here) some chocolate sprinkles, a decorative cocktail stick and a Hershey’s Kiss. You could crumble some of your favourite cookies over it as well.

The icing/frosting recipe you may need to double or increase by an extra half so it would be enough if you want to be generous with the piping on each cupcake.

Yes yes… a mug of baileys to accompany.

Try it out at let me know! Again send your pictures to [email protected] Oh, before I forget, Chef Fregz Special is here again. The next edition is at the end of July. The menu would be out next Friday. If you have never been for one you stand the chance to win a free meal so watch out for that.

Chef Fregz loves to cook! He is a graduate of Le Cordon Bleu Paris Culinary Arts School in France and hosts monthly “Chef Fregz Specials” where he whips up a yummy menu with a different theme each time then everyone enjoys a taste.He also caters special events and private dinners. To find out more visit Fregz provides premium private catering services. For bookings and orders email [email protected] @Chef_Fregz on Instagram and Twitter. Chef Fregz Page on Facebook as well.

Chef Fregz loves to cook! He is a graduate of Le Cordon Bleu Paris Culinary Arts School in France and hosts monthly “Chef Fregz Specials” where he whips up a yummy menu with a different theme each time then everyone enjoys a taste. He also caters special events and private dinners. To find out more visit Chef Fregz provides premium private catering services. For bookings and orders email [email protected] – @Chef_Fregz on Instagram and Twitter. You can check out the Chef Fregz Page on Facebook as well.


  1. Mz Socially Awkward...

    June 28, 2013 at 2:06 pm

    I can only look but can’t touch…. those cupcakes look deliciously sinful & my summer body needs to be on fire for my vacay!!

  2. jay

    June 28, 2013 at 2:16 pm

    oh nice! unfortunately i’m a disaster in the kitchen and i live with a bunch kitchen wreckers! sad, cus i really would’ve loved to try this

  3. Africhic

    June 28, 2013 at 2:39 pm

    Can’t make a healthy version of this I think. Chef when are you doing a series on healthy low calories meals. Would be much appreciated

  4. truetalk

    June 28, 2013 at 2:43 pm

    yumm!! will defo try it out!

  5. nana

    June 28, 2013 at 2:47 pm

    Yumm. I’ll have to try it and sub to make it low fat

  6. Teema

    June 28, 2013 at 2:50 pm

    Good job Chef Fregz! I’ll definitely try this. But in between us stop with the French words and sentences already. I speak fluent French and it’s irritating that you write it wrong. Genre salut a toutes et a tous or s’il vous plait, entre autre. Merci.

    • Fregene Gbubemi

      June 28, 2013 at 9:05 pm

      We should meet up for writing classes… Thanks for pointing it out

  7. HairOfTheDay

    June 28, 2013 at 3:03 pm

    Looks delicious!

  8. CANDYWHYTE(luric)

    June 28, 2013 at 3:05 pm

    wooooooh i luv dat bailey cuppa cake my mouth is yummy yummy for it,hey! how can i contact u (chef fregz) pls for my birthday cake i want sometin special pls *pleading* its cuming up on AUGUST 2…………

  9. Tiki

    June 28, 2013 at 3:10 pm

    Looks nice, I bet it will taste even better, and sit on my hips best! And while referring us to Google, note that Google Translate is equally your friend. This article seemed under par with regard to editing, and definitely so with regard to French.

  10. Amaka

    June 28, 2013 at 3:17 pm

    Home-made food is indeed the best! Thanks Chef Fregz!

  11. Annie

    June 28, 2013 at 3:21 pm

    me am so looking forward to Chef Fregz Special at the end of July, i haven’t been to any

  12. A bit of mischief

    June 28, 2013 at 3:26 pm

    I love Chef Fregz and anxiously look forward to seeing his posts, but that cake looks dry.

    • Fregene Gbubemi

      July 2, 2013 at 11:48 am

      The Bailey helped with the moisture. The oven was kinda hot… Its good recipe… try it!

  13. i no send

    June 28, 2013 at 3:56 pm

    my mouth is watering

  14. jinkelele

    June 28, 2013 at 5:23 pm

    finally something with the oven! i’ve tried your thai recipe , okro recipe and the mexican taco with my own twist so far. Wanna try the asun in July and definitely this baileys cake. Any other desserts would be great – they dont have to be cakes. By the way its not all of us that are trying to lose weight so these recipes with high calories are fine

  15. jenny say it

    June 28, 2013 at 8:27 pm

    I so want..d this cake but I can’t have it… so why cry over spilt milk, even though the cake did chase me and I didn’t mean to sound or act what ever wild or tough cuz am not

  16. lorenz

    June 28, 2013 at 11:07 pm

    How am I supposed to read this article when the pictures are so tasty?

  17. moreen

    June 28, 2013 at 11:32 pm

    tanks for the recipe chef, cant wait to try it out. your measurements are in cup, what kind of cup and where can i get it from? or i do i convert the ‘cup’ to ‘grams’. tanks for the good work.

  18. DocDeola

    June 29, 2013 at 8:39 am

    Chef Fregz, long time, glad to see your post and as I do not speak fluent french, your posts seems perfect to me albeit….if you find the cupcakes dry(also noted the cracked top), you can set the oven at 160C as any higher tends to make cupcakes dry….also thought cinnamon in a chocolate mixture odd, odd taste, perhaps mint, reason being haven’t seen cinnamon choc bars yet….
    For the syrup-ing perhaps if you first boil 150ml of water + 150g sugar, with some vanilla beans, then put the pods in, leave in a jar somewhere to infuse, then for whatever flavour cake, e.g baileys, just mix a teaspoon in, and glaze the cake when hot, it absorbs moisture faster….sorry since u say you are a novice.
    Till we meet in person…I believe we will, not in a stalker sense…lol and yes cups are american grams continental…what would your corden bleu tutors make of this…tut tut

    • Iretidayo

      June 30, 2013 at 2:53 pm

      Cinnamon and Chocolate are a perfect pair. Mexican hot chocolate has cinnamon as a major player in it.Although I agree that the cake looks dry,but a cracked top is no prove of that,in my opinion,the temperature of the oven was either too high or he baked it longer than he should. Anyway,dry cakes can be solved by brushing on some sugar syrup on.

    • Fregene Gbubemi

      July 2, 2013 at 11:54 am

      Its as if you were in the kitchen with me.. the grill was on so the top got a got heating but the brushing of the baileys helped. The frosting on top also balanced everything out… pls hope you tried the recipe?

    • Fregene Gbubemi

      July 2, 2013 at 11:52 am

      Thank you for comment… thanks for the syrup tip… I really hate baking but when I want to make something I go for it. Cinnamon I would probably put in eba sef I love it and it goes wel with chocolate and complements the baileys flavour and its really just a hint here not like carrot cake… Please lets meet soon.. Chef Fregz Special is round the corner

  19. storm

    June 29, 2013 at 12:17 pm

    Recipe for Tiramisu (using Baileys) please!

  20. truth

    June 29, 2013 at 2:59 pm

    @ doc deola, thanks, i also noticed the cracked top. will try ur method.

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