Wednesday, 14 March 2012

Bailey's Irish Cream Liqueur Cupcakes


275g Self Raising Flour
275g Caster Sugar
275g Butter
30g Cocoa Powder
3tbsp Bailey's Irish Cream Liqueur
6 Eggs

For the Icing

250g Butter
775g Icing Sugar
100ml Bailey's Irish Cream Liqueur

Pre-heat the oven to 180oC. Whisk the sugar and butter together then add one egg at a time and keep whisking. Sift in the flour and cocoa powder and add the baileys mix thoroughly. Spoon tablespoons of the mixture into either cupcake cases or a greased cupcake tin. Bake for 15-20 minutes until the cakes are springy to touch or you can insert a skewer and it comes out clean.

Allow the cakes to cool thoroughly once baked. Whisk the butter and baileys together and gradually add a little icing sugar at intervals. Ice the cakes and then serve :-)

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