Baileys Cupcakes

Sometimes something is created in the kitchen that there's just no bettering and I’m fairly certain that it's these. They're super boozy, irresistibly smooth and packed full of what I now believe to be the true, unfaltering Irish charm.

To decorate, I used ten green paper cases and ten gold foil cases, each decorated simply with just one edible gold star. This made the cakes look rich in Irish colours with the simple glint of the gold star on the very top to add something quirky and special.

Feel free to keep adding Baileys to the frosting mix until your happy it's the right amount for your tastes, but be aware that as you add more liquid you will have to add more icing sugar, so make sure you have lots of both. 

Here's how I made them...

(For The Sponge - Makes 20) 

130g self raising flour

130g caster sugar

130g butter

10g cocoa powder

3 large eggs

1 tsp vanilla extract

2 tbsp Baileys  

(For The Frosting)

375g icing sugar

10g cocoa powder

125g butter

60ml Baileys  

1/4 tsp vanilla extract

• These are super simple, just heat your 

oven to 170ºC (Gas Mark 3) and cook

 for 15-18 minutes!

• Once cool, simply mix all your frosting 

ingredients together and decorate as 

you please!

Enjoy, K x