Thursday, March 14, 2013

Chocolate Irish Cream Cupcakes




1 1/2 cups all-purpose flour

1/3 cup Bailey's Irish Cream

1/4 teaspoon baking soda

2 teaspoons baking powder

3/4 cup unsweetened cocoa powder

1/8 teaspoon salt

3 tablespoons butter, softened

1 1/2 cups white sugar

2 eggs

¼ teaspoon vanilla extract

1 cup milk



3 tbsp of butter

1/2 cup Bailey’s Irish cream

2 cups confectioner’s sugar

¼ tsp of vanilla extract





In a bowl, cream butter with a mixer. Then add half the confectioner’s sugar and the Irish cream and blend with the butter until smooth and creamy. Add rest of powdered sugar and vanilla extract and blend until smooth.



Preheat oven to 350 degrees F (175 degrees C). Line a muffin pan with paper or foil liners. Sift together the flour, baking powder, baking soda, cocoa and salt. Set aside.

In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla and Irish cream. Add the flour mixture alternately with the milk; beat well. Fill the muffin cups 3/4 full.

Bake for 15 to 17 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean.

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