Suburban Lush: Baileys Cheesecake Cupcakes

There are few things as enjoyable as spending an evening with good company, divine food and great conversation. Last night a group of us went to Balloo House for dinner to celebrate three birthdays - my cousins Clare and Alex's, and mine. Having lived so far from cousins for so long, its a new (and wonderful) experience for me to be able to join in with this boisterous, fun-loving family. It rather makes me wish that I lived closer to my sister so that we could share the friendship and camaraderie that the McG's exhibit.

As well as the company, the food is definitely worth a mention. For starters: a lovely chicken liver pate with toasted bread and onion marmalade. For mains: rare 6oz sirloin steak with shallots and mushrooms in a red wine reduction. And plenty of prosecco and red wine to wash it all down.

I had spent some of the day making Baileys cheesecake cupcakes, knowing that at the end of the evening a few of us would no doubt end up back and Pippa's place for a few more drinks, and we’d likely want something to nibble to help soak up the alcohol as the criac continued late into the evening. Turns out they were much needed!

Baileys cheesecake cupcakes (one dozen)

115 grams butter, at room temperature
115 grams caster sugar
2 eggs
115 grams self-raising flour
2 teaspoons vanilla extract
2 tablespoons milk

Preheat oven to 180 degrees C, and line muffin tin with paper cases.

Beat the butter and sugar together in a bowl until pale and fluffy, then beat in the egg, a little at a time. Sift the flour into the mixture and fold in, then stir in the vanilla extract and milk. Spoon the mixture into the paper cases. Bake for about 10 minutes until risen and golden and a skewer inserted in the centre comes out clean. Transfer to a wire rack to cool.

175 grams white chocolate, chopped
175 grams cream cheese
3 tablespoons Baileys liquor
6 tablespoons icing sugar, sifted
Dark chocolate to garnish

Melt the white chocolate in a heatproof bowl set over a saucepan of simmering water, then set aside to cool slightly. Beat the cream cheese, Baileys and icing sugar together in a separate bowl, then beat in the melted chocolate.

Spoon the cream cheese mixture over the cakes, up to the rim of the paper cases, then chill for at least 1 1/2 hours until set. Using a vegetable peeler, shave dark chocolate over the cupcakes. Serve.