Baileys cupcakes
- Katy Gilhooly
Published: October 27, 2020 at 5:01 PM
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Makes 12
Easy
Total time: 40 mins
+ Cooling
A star rating of 4.7 out of 5.3 ratingsRate
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Make our sophisticated cupcakes, infused with a classic festive tipple. Add another splash of Baileys to the buttercream for extra flavour
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Try our Baileys cupcakes then check out our Baileys cheesecake, Baileys cake, Baileys ice cream and Baileys fudge.
Looking for more cupcake recipes? Try our fairy cakes, vanilla cupcakes, strawberry cupcakes and carrot cake cupcakes.
Ingredients
Nutrition
-
250g self-raising flour
-
175g caster sugar
-
3 medium eggs
-
100ml Baileys
-
50ml milk
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250g slightly salted butter
melted
BAILEYS ICING
-
200g slightly salted butter
softened
-
400g icing sugar
-
3 tbsp Baileys
Nutrition: per serving
- kcal604
- fat34.1g
- saturates21g
- carbs66.6g
- sugars50.6g
- fibre0.8g
- protein4.4g
- salt1g
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Method
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step 1
Heat the oven to 180C/fan 160C/gas 4. Line a 12-hole cupcake tin with large cupcake cases. Mix the flour and sugar together in a large jug. Lightly beat the eggs, Baileys and milk in a separate jug. Tip the egg mixture and melted butter into the dry ingredients and beat with an electric hand whisk for 1-2 minutes until smooth. Pour the batter from the jug into the cupcake cases. Bake for 18-20 minutes until golden, rounded and firm to the touch. Lift onto a wire rack to cool completely.
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step 2
Meanwhile, to make the icing, beat the butter in a bowl until smooth and creamy. Sieve the icing sugar and beat into the butter gradually until you have pale, airy icing. Add the Baileys and whisk to combine. Pipe onto the cooled cupcakes in swirled mounds.
Head here for more ways with Baileys
Authors
Katy Gilhooly
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A star rating of 4.7 out of 5.3 ratings
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