Baileys cupcakes with swirled icing

Baileys cupcakes

  • makes 12
  • Easy

Make our sophisticated cupcakes, infused with a classic festive tipple. Add another splash of Baileys to the buttercream for extra flavour

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Try our Baileys cupcakes then check out our Baileys cheesecake and Baileys fudge.

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Ingredients

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

BAILEYS ICING

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

Method

  • 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.

Head here for more ways with Baileys

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Nutritional Information

  • Kcals 604
  • Fat 34.1g
  • Saturates 21g
  • Carbs 66.6g
  • Sugars 50.6g
  • Fibre 0.8g
  • Protein 4.4g
  • Salt 1g
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