After New Year’s, I had a quarter bottle of Irish cream left over and I just wasn’t sure what to do with it. Now that I received a new KitchenAid as a gift for Christmas, I thought it should be a bit simpler to make icing and why not try it out.
My V does not care much for alcohol mixed with food. On the other hand my 16 year old loves it. You know how teenagers are! I have to consistently explain it really is just for flavor and it’s not going to get you drunk. Oh well, as long as they eat it I’m happy! These Irish cream cupcakes would be fantastic for St. Patrick’s Day and you can always spruce them up with some clover sprinkles.
- 1 cup unsweetened cocoa powder
- 1¾ cups all purpose flour
- 1½ cups sugar
- 1½ tsp baking soda
- ¾ tsp baking powder
- ¾ tsp salt
- 2 eggs
- 1 cup hot water
- 1 cup heavy cream
- 3 tbsp vegetable oil
- 2 tsp vanilla extract
- 2 sticks unsalted butter (softened, room temperature)
- 4 cups confectioner’s sugar ( powdered sugar )
- 5 tbsp Bailey’s Irish Cream or other similar brands
- Preheat oven to 350 degrees.
- Line your cupcake pan with paper or foil liners and set aside.
- Sift together flour, cocoa, sugar, baking soda, baking powder and salt into a large bowl. Add eggs, water, heavy cream, oil and vanilla. Mix in stand mixer or with handheld mixer until smooth. Fill each cup with batter half full. Bake for 20 minutes and let cool before frosting.
- In a bowl of a stand mixer fitted with the paddle attachment, cream together butter, sugar and Irish cream. Begin at low speed increasing to high. Beat until fluffy and thick. Transfer mixture to a piping bag fitted with 1M and decorate cupcakes. Dust top of cupcakes with a little cocoa for decoration.