BAILEY'S IRISH CUPCAKES
These sweet cakes taste just like the real thing! A fun variation of a plain cupcake. These taste great topped with whipped cream or a buttercream frosting.
Provided by Claire
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Irish Cream
Time 30m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Line 12 muffin cups with paper liners.
- Beat butter in a large bowl with an electric mixer until the butter is light and smooth, 2 to 3 minutes; beat in sugar until the mixture is light and fluffy, at least 5 more minutes.
- Beat in egg yolks one at a time, mixing until each yolk is just combined before adding the next; mix in sour cream and vanilla and almond extracts.
- Sift flour in a separate bowl with baking powder and salt.
- Stir flour mixture into the liquid ingredients in thirds, alternating with Irish cream liqueur, until the batter is smooth.
- Pour batter into the lined muffin cups.
- Bake in the preheated oven until the cupcakes are golden brown on top and a toothpick inserted into the center of a cupcake comes out clean, 15 to 20 minutes.
Nutrition Facts : Calories 233.6 calories, Carbohydrate 25.1 g, Cholesterol 94.9 mg, Fat 12.3 g, Fiber 0.3 g, Protein 2.5 g, SaturatedFat 7.3 g, Sodium 154.6 mg, Sugar 16 g
IRISH CREAM CUPCAKES
If you're looking for a grown-up cupcake, give these a try. You'll have a hard time limiting yourself to one! -Jenny Leighty, West Salem, Ohio
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 dozen.
Number Of Ingredients 14
Steps:
- Preheat oven 350°. In a large bowl, beat butter and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition., Beat in applesauce and vanilla (mixture may appear curdled). Combine the flour, baking powder and salt; add to the creamed mixture alternately with liqueur, beating well after each addition., Fill paper-lined muffin cups two-thirds full. Bake until a toothpick inserted in the center comes out clean, 18-22 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat butter and cream cheese until fluffy. Beat in liqueur. Add confectioners' sugar; beat until smooth. Pipe over tops of cupcakes. Refrigerate leftovers.
Nutrition Facts : Calories 273 calories, Fat 9g fat (5g saturated fat), Cholesterol 38mg cholesterol, Sodium 170mg sodium, Carbohydrate 45g carbohydrate (33g sugars, Fiber 0 fiber), Protein 2g protein.
BAILEY'S IRISH CREAM CUPCAKES
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.
Provided by CookingONTheSide
Categories Dessert
Time 52m
Yield 18 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F.
- Line 18 muffin cups with liners.
- In bowl, mix cocoa and hot water until dissolved; reserve.
- Melt 6 T butter; reserve.
- In bowl, mix flour with next five ingredients.
- Whisk in buttermilk, eggs, melted butter and cocoa mixture.
- Stir in chips.
- Divide among liners.
- Bake 18-22 minutes or until toothpick inserted comes out clean.
- Cool 10 minutes.
- Transfer from pan to racks; cool.
- On medium-high speed, beat remaining butter until fluffy.
- Gradually beat in confectioners' sugar until blended.
- Add liqueur; beat until light and fluffy, 2 minutes.
- Beat in 1/8 t food coloring until blended.
- If desired, fit large star tip into pastry bag.
- Using paintbrush starting at tip of bag, paint 2-3 lines of food coloring along inside, ending 1 inch from edge.
- Place bag in glass; fill with frosting.
- Pipe, or with spoon, spread frosting over cupcakes.
- If desired, decorate with shamrocks.
IRISH COCKTAIL CUPCAKES
If you've ever had a shot of Irish whiskey and Irish cream dropped in a glass of Guinness®, this it in dessert form. The best cupcake ever.
Provided by inskydiamonds
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Irish Cream
Time 1h5m
Yield 18
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners.
- Combine stout beer and butter in a large saucepan over low heat. Heat until butter melts, about 5 minutes. Remove from heat and whisk in brown sugar and cocoa.
- Whisk sour cream, eggs, and vanilla extract in a bowl; pour into the saucepan and mix until a smooth batter forms.
- Stir flour and baking soda together. Fold into the batter. Divide batter evenly among the prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Leave in the tin for 10 minutes, then transfer to a wire rack to cool completely.
- Make frosting while the cupcakes cool. Place butter in a large mixing bowl and beat with an electric mixer on medium-high speed for 2 to 3 minutes. Mix in Irish cream and whiskey on low speed. Gradually spoon in confectioners' sugar, mixing on low speed until frosting is smooth and creamy.
- Spread frosting over cupcakes.
Nutrition Facts : Calories 369.8 calories, Carbohydrate 58.3 g, Cholesterol 53.7 mg, Fat 14.1 g, Fiber 1.6 g, Protein 3.4 g, SaturatedFat 8.6 g, Sodium 197.6 mg, Sugar 44.3 g
STOUT & IRISH CREAM CUPCAKES
This is a recipe that I got from browneyedbaker its great for St. Patricks Day or any other holiday for that matter
Provided by Richie352
Categories Dessert
Time 57m
Yield 24 cupcakes
Number Of Ingredients 16
Steps:
- 1. To Make the Cupcakes: Preheat oven to 350 degrees F. Line 24 cupcake cups with liners. Bring the Guinness and butter to a simmer in a heavy, medium saucepan over medium heat. Add the cocoa powder and whisk until the mixture is smooth. Cool slightly.
- 2. Whisk the flour, sugar, baking soda and salt in a large bowl to combine. Using an electric mixer, beat the eggs and sour cream on medium speed until combined. Add the Guinness-chocolate mixture to the egg mixture and beat just to combine. Reduce the speed to low, add the flour mixture and beat briefly. Using a rubber spatula, fold the batter until completely combined. Divide the batter among the cupcake liners. Bake until a thin knife inserted into the center comes out clean, about 17 minutes. Cool the cupcakes on a rack.
- 3. To Make the Whiskey Ganache Filling: Finely chop the chocolate and transfer it to a heatproof bowl. Heat the cream until simmering and pour it over the chocolate. Let it sit for one minute and then, using a rubber spatula, stir it from the center outward until smooth. Add the butter and whiskey and stir until combined. Let the ganache cool until thick but still soft enough to be piped.
- 4. To Fill the Cupcakes: Using a 1-inch round cookie cutter (or the bottom of a large decorating tip), cut the centers out of the cooled cupcakes, going about two-thirds of the way down. Transfer the ganache to a piping back with a wide tip and fill the holes in each cupcake to the top.
- 5. To Make the Baileys Frosting: Using the whisk attachment of a stand mixer, whip the butter on medium-high speed for 5 minutes, scraping the sides of the bowl occasionally. Reduce the speed to medium-low and gradually add the powdered sugar until all of it is incorporated. Add the Baileys, increase the speed to medium-high and whip for another 2 to 3 minutes, until it is light and fluffy.
- 6. Using your favorite decorating tip, or an offset spatula, frost the cupcakes and decorate with sprinkles, if desired. Store the cupcakes in an airtight container.
Nutrition Facts : Calories 510.8, Fat 28.6, SaturatedFat 17.8, Cholesterol 91.4, Sodium 182.6, Carbohydrate 55.7, Fiber 1.2, Sugar 41.4, Protein 3.2
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