Monday, February 27, 2012
Cocktail Cupcakes Part 4 - Irish Cream Cupcakes
Welcome to the fourth and final installment of the cocktail cupcake recipes!! If you are new to this blog, These are part of a series of booze flavored cupcakes I did for my BFF's 30th birthday. You can check out how this got started here. You can also check out the other cocktail cupcake flavors: mojito cupcakes, chocolate cinnamon stout cupcakes with salted caramel icing, and amaretto sour cupcakes.
(For a printable version of this recipe, click here)
Irish Cream Cupcakes (Yield - 24 standard cupcakes or 4 dozen minis)
Adapted from the Baileys Irish Cream cake recipe on the Baileys website.
1 cup butter
1 cup sugar
1 teaspoon vanilla
3 teaspoons baking powder (divided)
1 1/2 cup Baileys Original Irish Cream
2 cups flour
1/8 teaspoon salt
1/2 cup butter
2 cups powdered sugar
3 tablespoons Baileys Original Irish Cream
1 teaspoon vanilla
Step #1 - Preheat oven to 350* F. Line cupcake pans with cupcake papers.
Step #2 - Beat together the butter, sugar, eggs and vanilla in a large bowl.
Step #3 - In a separate bowl, mix 1 teaspoon of the baking powder with the Baileys. Mix well using a whisk or fork. (I just used the measuring cup rather than create more dishes by using an extra bowl.)
Step #4 - Add the Baileys mixture to the butter/egg mixture. Mix well. This is soupy, so you want to keep your mixer on a very low speed or mix by hand.
Step #5 - In a separate bowl, sift together the four, remaining baking powder and salt.
Step #6 - Add the four mixture to the butter/egg/Baileys mixture. Mix well.
Step #7 - Fill cupcake pans. Fill each cup 3/4 of the way full. Mix the batter in the bowl after every few cups you fill; the Baileys separates to the bottom when the batter sits.
Step #8 - Bake at 350*F. For minis- bake 7-10 minutes. For standard cupcakes, bake 17-20 minutes.These do not puff up or brown as much as many cupcakes, so it is visually hard to tell when they are done. Always insert a tooth pick into the center and make sure it comes out clean before removing them from the oven. Remove them from the baking pan as soon as they are cool enough to handle. Finish cooling on a wire rack. I recommend covering them with wax paper and/or a tea towel while they cool. This helps prevent them from drying out.
For the Icing:
Mix all ingredients with a mixer until well combined. If you are piping the icing onto the cupcakes as I did in the pictures, you may want to double the batch. If you are spreading it on with a knife, this should be plenty to frost the whole batch.