Sweets: 'St Patricks Day' Baileys Irish Cream Cupcakes

Baileys Irish Cream Cupcakes

(18 cupcakes)

- 1 2/3 cups plain flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 cup sugar
- 1 1/4 cups boiling water
- 3/4 cup unsweetened cocoa
- 1/4 cup Baileys Irish Cream
- 120 gms unsalted softened butter
- 2 large eggs 
- 1 tsp vanilla extract

Baileys Irish Cream Buttercream

- 250 gms unsalted butter
- 1 tsp vanilla extract
- 2 tbsp milk
- 4 cups icing sugar
- 4 tbsp Baileys Irish Cream
- Pinch of salt

Method:

1. Preheat oven to 170°C and line 2 muffin pans with baking cups.  Place boiling water, Baileys and cocoa in a small bowl and stir until combined; set aside for later use.

2. In a large bowl, beat sugar, butter, and vanilla extract at medium speed until fluffy and creamy. Add the eggs and beat well until combined.

3. Mix flour, baking soda, baking powder, and salt in a medium bowl. Add the flour mixture to butter mixture and beat until combined. Add the cocoa mixture and beat until just combined.

4. Fill each baking cup 1/4 inch below the top of the liner. Bake cupcakes for about 15 minutes or until a toothpick inserted in the center comes out clean. Remove cupcakes from tray and place on a wire rack to cool.

4. Beat butter in a large bowl on medium speed until light and fluffy (about 4 minutes). Reduce speed to low; add the rest of the ingredients. Increase speed to medium and mix for 6 minutes until light and fluffy.

5. Fit a piping bag with a decorative tip of your choice and pipe away!

Note: I crumbled a cupcake into the buttercream to give it some texture, you don't need to do this if you don't want to :)