Baileys Buttercream Icing Recipes

Steps:

• Preheat oven to 350°F Grease 24-30 cupcake cups, or fill with paper liners.
• In a saucepan, heat the butter, Guinness, cocoa and brown sugar, whisking often, until the butter is melted and the mixture is smooth. Remove from heat and allow to cool to room temperature.
• Into the work bowl of a stand mixer (or into a large mixing bowl), sift together salt, flour, white sugar and baking soda. Add the cooled Guinness mixture and beat on medium for 1 minute. Add eggs and sour cream and beat on medium for 2 minutes or until smooth.
• Divide the batter evenly amongst the cupcake cups. Bake in preheated oven 20-25 minutes, or until a toothpick inserted into the center of a cake comes out clean. Cool in pan 20 minutes, then remove and transfer to a cooling rack until completely cooled.
• Meanwhile, in (cleaned) work bowl of stand mixer, cream butter until very light and fluffy. Add salt, and slowly add confectioners sugar. Do not run the mixer above low, or the sugar will spray all over your kitchen. Add a couple of spoonsful at a time until it has all been absorbed into the butter. Add Bailey's and milk until spreadable consistency is achieved.
• Frost cupcakes with Bailey's frosting. Sprinkle with green jimmies.

Steps:

• In a medium bowl, blend together cream cheese, butter, and Bailey's. Gradually add powdered sugar, mixing well until it's all incorporated. Use immediately. The frosting will harden in the fridge, so plan on bring it back to room temperature if you must refrigerate it before frosting the cupcakes.

Steps:

• Cake: Sift dry ingredients together.
• Beat egg, oil, buttermilk, liqueur, coffee together.
• Add to the dry ingredients; beat together for about 3 minutes.
• Pour into greased/floured 10" springform pan or 9x13 pan.
• Bake at 350 for 35 to 40 minutues for the springform or 25 to 30 minutes for the 9x13- or until done.
• Cool.
• Frosting: beat ingredients together until stiff.
• Turn cake out onto a plate and frost with whipped cream mixture.
• Sprinkle with chocolate curls.

Steps:

• Cream together butter, powdered sugar, vanilla and Bailey's. Add milk if it is too thick.
• Slather on a very cool cake.
• Kick back with a little slice of heaven.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Line 24 muffin cups with paper liners.
• Whisk together 2 1/2 cups flour, cocoa powder, baking soda, salt, and baking powder in a large bowl until thoroughly mixed.
• Beat in white sugar, 2/3 cup butter, water, 1 teaspoon vanilla extract, and eggs to make a smooth batter.
• Place chocolate chips into a bowl and mix with 2 tablespoons flour until the chips are coated; fold chocolate chips into the batter.
• Divide batter between the prepared muffin cups, filling each cup about 2/3 full.
• Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes. Remove from oven and let cool completely.
• While cupcakes are cooling, beat 1 cup butter, Irish cream liqueur, 2 teaspoons vanilla extract, and green food coloring with an electric mixer in a large bowl until mixture is smooth, thick, and evenly colored.
• Reduce mixer speed to low and beat in confectioners' sugar, 1 cup at a time, until frosting is desired consistency. Beat in more confectioners' sugar to make a stiffer frosting.
• Spread frosting on cooled cupcakes.

Steps:

• Using a mixer fitted with a whisk attachment, whip the eggs and yolks in a large bowl on high speed for about 5 minutes.
• In a medium saucepan, combine the water and sugar; simmer until it reaches the soft ball stage, registering between 234 and 240F on a candy thermometer.
• Immediately transfer the syrup to a large heatproof liquid measuring cup. In a slow, thin stream, add the sugar mixture to the egg mixture., mixing on low speed the entire time.
• Increase the speed to medium and beat about 7 minutes, until the syrup has cooled. Add the butter, half a stick at a time, beating on medium after each addition.
• Once all of the butter has been added, beat on medium speed until the frosting thickens slightly, about 3 minutes. Stir in the salt and Irish Cream.