Bailey's Irish Cream Cupcakes |
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Prep Time: 30 Minutes Cook Time: 22 Minutes |
Ready In: 52 Minutes Servings: 18 |
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Here's a yummy treat to help celebrate your St. Patrick's Day celebration. These from-scratch cupcakes are moist and festive! Recipe is from Woman's World. Ingredients:
3/4 cup unsweetened cocoa powder |
3/4 cup hot water |
6 tablespoons butter, room temperature |
1 cup butter, at room temperature |
1 2/3 cups all-purpose flour |
3/4 cup granulated sugar |
3/4 cup dark brown sugar, packed |
1 1/4 teaspoons baking powder |
3/4 teaspoon baking soda |
1/2 teaspoon salt |
3/4 cup buttermilk |
2 eggs |
1/4 cup miniature chocolate chip |
1 (1 lb) package confectioners' sugar |
1/4 cup irish cream, such as bailey's (or heavy cream) |
1/8 teaspoon leaves green concentrated food coloring, plus additional |
Directions:
1. Preheat oven to 350 degrees F.
2. Line 18 muffin cups with liners.
3. In bowl, mix cocoa and hot water until dissolved; reserve.
4. Melt 6 T butter; reserve.
5. In bowl, mix flour with next five ingredients.
6. Whisk in buttermilk, eggs, melted butter and cocoa mixture.
7. Stir in chips.
8. Divide among liners.
9. Bake 18-22 minutes or until toothpick inserted comes out clean.
10. Cool 10 minutes.
11. Transfer from pan to racks; cool.
12. On medium-high speed, beat remaining butter until fluffy.
13. Gradually beat in confectioners' sugar until blended.
14. Add liqueur; beat until light and fluffy, 2 minutes.
15. Beat in 1/8 t food coloring until blended.
16. If desired, fit large star tip into pastry bag.
17. Using paintbrush starting at tip of bag, paint 2-3 lines of food coloring along inside, ending 1 inch from edge.
18. Place bag in glass; fill with frosting.
19. Pipe, or with spoon, spread frosting over cupcakes.
20. If desired, decorate with shamrocks.
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