Method
Step 1:
Preheat the oven to 180C (fan 160C, gas mark 4). In a bowl cream together the sugars, butter and vanilla extract either with a wooden spoon or an electric whisk until light and fluffy.
Step 2:
Gradually beat in the eggs, and fold in the flour, baking powder, cream and Baileys.
Step 3:
Fold the chocolate chips through and divide evenly between 12 mini loaf cases (available from major supermarkets). To make it easier to fill the mini loaf cases use a piping bag for the filling.
Step 4:
Bake in the oven on a baking tray at least 1cm apart for 25 - 30 minutes until risen and golden and springy to the touch and cool on a wire rack.
Step 5:
For the icing, mix the icing sugar with the Baileys and drizzle over the cooled cakes with a spoon and dust with a little cocoa powder.
Ingredients
- 150g Billington's Unrefined Light Muscovado Sugar
- 150g Billington's Unrefined Golden Caster Sugar
- 225g Butter (unsalted) (softened)
- 1.5 tsp Nielsen-Massey Vanilla Extract
- 3 Egg(s) (free range) (large)
- 300g Self-raising white flour
- 0.5 tsp Baking powder
- 150ml Single cream
- 75ml Baileys
- 150g Milk chocolate chips
- 150g Billington's Unrefined Light Muscovado Sugar
For the icing
- 100g Unrefined golden icing sugar
- 3 tbsp Baileys
- Cocoa powder (to dust)
- 100g Unrefined golden icing sugar
We'd love a slice of advice.
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Ingredients
- 150g Billington's Unrefined Light Muscovado Sugar
- 150g Billington's Unrefined Golden Caster Sugar
- 225g Butter (unsalted) (softened)
- 1.5 tsp Nielsen-Massey Vanilla Extract
- 3 Egg(s) (free range) (large)
- 300g Self-raising white flour
- 0.5 tsp Baking powder
- 150ml Single cream
- 75ml Baileys
- 150g Milk chocolate chips
- 150g Billington's Unrefined Light Muscovado Sugar
For the icing
- 100g Unrefined golden icing sugar
- 3 tbsp Baileys
- Cocoa powder (to dust)
- 100g Unrefined golden icing sugar