Bailey's Cupcakes

Soft and fluffy Bailey's Irish cream liqueur cupcakes with a creamy Bailey's buttercream frosting.

Prep Time 30 mins

Cook Time 15 mins

Total Time 45 mins

Preheat oven: 180°C / 160°C (fan) / Gas Mark 4 / 350°F
Cream together the butter and sugar using a spatula, electric hand mixer or stand mixer, until pale and fluffy.
Beat in the eggs one at a time until combined.
Sieve the flour and baking powder into the mixture, gently folding in until just combined.
Gently stir in the Bailey’s until only just smooth.
Line your cupcake pan with 10 cupcake cases and divide the batter evenly between them (each should be no more than ⅔ full).
Bake for 15-20mins until lightly golden and an inserted skewer comes out clean from the middle. Transfer the cupcakes to a wire rack to cool while you make the frosting.

Beat the butter (either by hand, using an electric mixer or stand mixer) until pale, light and fluffy. This could take several minutes.
Sieve half of the icing sugar into the butter and beat until combined, then repeat with the remaining half of the icing sugar.
Add in the Bailey’s and vanilla extract, mixing until only just smooth.

Once your cupcakes have fully cooled, add your buttercream to a piping bag fitted with a nozzle of your choice (e.g. large open star) and pipe large swirls onto each cupcake.
In a heatproof bowl, heat the white chocolate in the microwave (20secs at a time), stirring until smooth and melted.
Drizzle the melted white chocolate Baileys mix over your cupcakes (using a spoon or piping bag with a small round nozzle) and enjoy!

* You can swap the plain flour for self-raising flour of the same amount and reduce the baking powder by 1 tsp.

Nutrition

Nutritional information is an estimate based on an online nutritional calculator, actual values may vary.

Keyword Alcohol, Bailey's, Buttercream, Cupcakes

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