Irish Cream Cupcakes


 Prep Time : 15 Minutes | Cook Time : 20 Minutes | Total Time : 1 hour | Difficulty : Easy

Irish Cream Cupcakes

A girl can only go so long before she needs cake and what’s better than cake laced with delicious irish cream? These tender moist cupcakes use one of my favourite methods – adopted from the Hummingbird Bakery – and are perfectly topped off with fluffy spiked buttercream.

I love this method for cupcakes because it’s super quick and rubbing the butter into the dry ingredients helps to keep gluten from developing and gives a very tender cake. This recipe is easiest with a stand mixer, otherwise use a food processor for the first step and then mix by hand.

Put all the dry ingredients and diced butter into the bowl of a stand mixer or food processor. Mix until it looks like sand and there are no pieces of butter left.

Dry Ingredients Mixed

Next whisk the wet ingredients and egg together with a fork and then either mix into the dry ingredients on low speed in your mixer or gently stir together until the batter is smooth.

Batter ready for Tins

Divide the batter evenly between 12 regular cupcake tins lined with paper cases. Bake for 15-20 minutes at 180C (350F) turning halfway through. The cakes should be firm in the centre and spring back when pressed gently. Transfer to a wire rack to cool completely.

Ready for Icing

While the cakes are cooling make the buttercream by putting all the ingredients into a bowl and beating until fluffy. Ice the cold cakes with buttercream and top with chocolate hail or grated chocolate or even a little sprinkled cinnamon.

Irish Cream Cupcakes

 

Irish Cream Cupcakes


Prep Time : 15 mins | Cook Time : 20 mins | Total Time : 1 hour | Difficulty : Easy | Makes : 12 cupcakes

Fluffy tender cupcakes spiked with indulgent Irish cream.

Ingredients:

  • 120 gm | 4.3 oz | 3/4 cup flour
  • 140 gm | 5 oz | 3/4 cup moderately packed brown sugar
  • 1 1/2 tsp baking powder
  • 40 gm | 1.4 oz | 1/3 stick butter
  • 60 ml | 2 fl oz | full fat milk or cream
  • 60 ml | 2 fl oz | irish cream
  • 1/2 tsp vanilla extract
  • 1 egg
  • 250 gm | 8.9 oz | 1 1/2 cups icing sugar
  • 80 gm | 2.9 oz | 2/3 stick butter
  • 2 tbsp irish cream
  • 1 tbsp milk
  • sprinkles, grated chocolate, cinnamon for sprinkling

Directions:

Preheat the oven to 180C (350F). Put all the dry ingredients and diced butter into the bowl of a stand mixer or food processor. Mix until it looks like sand and there are no pieces of butter left. Next whisk the wet ingredients and egg together with a fork and then either mix into the dry ingredients on low speed in your mixer or gently stir together until the batter is smooth.

Divide the batter evenly between 12 regular cupcake tins lined with paper cases. Bake for 15-20 minutes at turning halfway through. The cakes should be firm in the centre and spring back when pressed gently. Transfer to a wire rack to cool completely.

While the cakes are cooling make the buttercream by putting all the ingredients into a bowl and beating until fluffy. Ice the cold cakes with buttercream and top with chocolate hail or grated chocolate or even a little sprinkled cinnamon.

Adapted from The Hummingbird Bakery Cookbook.

© 2014 The Winsome Baker. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

Advertisements

2 thoughts on “Irish Cream Cupcakes

Penny for your thoughts?

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s