Baileys fans rejoice as this easy-peasy gem of a cupcake is for you. I loove Irish cream lattes and have seen so many good recipes across the internet. I decided, however, to keep it simple. Classic vanilla sponge with to-die for frosting. Give ’em a go.
WHAT YOU’LL NEED:
110g soft butter
110g caster sugar
1 tsp vanilla extract
1 tbsp milk
FOR THE ICING:
140g soft butter
280g icing sugar (Seems like a lot but helps avoid runny icing)
1-2tbsp baileys/irish cream
1 tsp good coffee
Pre-heat the oven to 180 Celsius and line your muffin tin with paper cases.
Cream the butter and sugar together until pale, beat in the eggs one at a time and stir in the vanilla.
Fold in the flour, slowly adding the milk. Be sure to get all the bits off the side of the bowl. Once the mixture is properly combined, spoon it in to the cases until half full.
Stick in the oven for 15 minutes or until golden brown and an inserted skewer comes out clean. Set aside to cool on a wire rack whilst you prepare your icing. Try not to get too excited as I did, and allow the cakes to cool completely before piping the icing on top.
To make the icing, beat the butter and icing sugar until smooth. Add the baileys and coffee and mix until smooth and creamy.
Pipe the icing as you wish onto each cake and decorate with chocolate. I used chocolate crispy balls.
Enjoy with a cuppa, or better yet, a shot of baileys and bob’s your uncle.
so easy and so so good.