• 250g self-raising flour
  • 175g caster sugar
  • 3 medium eggs
  • 100ml Baileys
  • 50ml milk
  • 250g slightly salted butter, melted


  • 200g slightly salted butter, softened
  • 400g icing sugar
  • 3 tbsp Baileys


  • STEP 1

    Heat the oven to 180C/fan 160C/gas 4. Line a 12-hole cupcake tin with large cupcake cases. Mix the flour and sugar together in a large jug. Lightly beat the eggs, Baileys and milk in a separate jug. Tip the egg mixture and melted butter into the dry ingredients and beat with an electric hand whisk for 1-2 minutes until smooth. Pour the batter from the jug into the cupcake cases. Bake for 18-20 minutes until golden, rounded and firm to the touch. Lift onto a wire rack to cool completely.

  • STEP 2

    Meanwhile, to make the icing, beat the butter in a bowl until smooth and creamy. Sieve the icing sugar and beat into the butter gradually until you have pale, airy icing. Add the Baileys and whisk to combine. Pipe onto the cooled cupcakes in swirled mounds.


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